Thai Foodcast

Thai Chilies (also known as birds-eye chili, or prik kee new in Thai) are the staple flavoring of most Thai cuisine. These small but very hot peppers are not native to Thailand, but were introduced by the Portuguese, and man the Thais just ran with them. They flavor just about every food, breakfast, lunch, and dinner with these spicy peppers.

Small, about one to one and a half inches long, these chilies come in about 20 times hotter than a Jalepeno on the Scoville Scale. They are green to red in color, and either color is fresh and ready to eat. These can be found in many Asian food stores, and online.

Don't be taken in by their small size. In Thailand, calling some one a little chili pepper (lek prik kee new) indicates a small person with a surprising amount of power. You should also be careful when slicing these to avoid getting the juice in your eyes or open wounds, as they will burn badly. Start by adding only a small amount, and work your way up to your desired spiciness level. You can always add chili in, but you can't get it out.