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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Thai Pepper THAI PEPPER Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Finely sliced Thai peppers can be mixed with the hot oil in a stir-fry or used to heat up coconut soups and noodle dishes. Often found in spicy Thai dishes, these chiles are what provide the spark of heat that underlines the light flavors of lemongrass, basil, seafood, and peanuts featured in this cuisine. Varieties Thai peppers are small, seldom growing larger than 1 to 3 inches (2.5–7.6cm) long. They are usually less than 1/2 inch (1.2cm) wide, but provide plenty of heat. These slightly curvy, potent peppers are typically bright red or deep green, and end in a sharp point. Thai peppers are extremely hot, though they can vary in their heat ratings from 75,000 to 150,000 Scoville heat units. How high a chile pepper scores on the heat scale is determined by high-performance liquid chromatography measurement of how many parts per million of capsaicin it contains. (Capsaicin is the compound that gives chile peppers their fiery bite.) This figure is then converted into the historic Scoville heat units that signify how much dilution is necessary to drown out the chile’s heat. The heat level of a chile is given as a range because it varies with how and where the pepper was cultivated. Buying and Storing Tips Fresh Thai chile peppers may be difficult to find in grocery stores but can often be found in Asian specialty markets. Choose peppers with deep colors, avoiding those that look soft. Cover Thai peppers and store them in the refrigerator; use them within a week or ten days. Availability Thai peppers are available year-round. Preparation, uses, and tips Use caution when handling these chiles: Thai chiles are so hot that they can instantly irritate the skin on the hands and it can be excruciating if their juice comes in contact with the eyes. Wear thin disposable surgical gloves while working with hot chiles, and don’t touch your face until the gloves are removed. The seeds and membranes in chile peppers contain most of the capsaicin, the compound that lends them their mouth-searing qualities. Many recipes recommend that fresh Thai chiles be used without their seeds. Finely sliced Thai peppers can be mixed with the hot oil in a stir-fry or used to heat up coconut soups and noodle dishes. Thai pepper is often found in hot sauces and is used decoratively in many Asian dishes. Nutritional Highlights Thai pepper (raw),, 1/2 cup (75g) Calories: 15 Protein: 0.7g Carbohydrate: 3.5g Total Fat: 0.1g Fiber: 0.6g *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. Health benefits and concerns Health benefits and concerns for vegetables Many health benefits and concerns associated with this food are applicable to other vegetables. Read about health benefits and concerns for vegetables for a full description.

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