Burnt red to walnut in color, smoky and rough in scent, quick and biting in flavor. The thai chile pepper is indispensable in Thai, Laotian, and many other Asian cuisines. Plonk a few whole into stir-fries and soups for a milder spice and dramatic appearance, or chop them up for more intense burn.
These Thai chili peppers are probably one of the few that don’t necessarily need to be toasted or reconstituted. Dried out they’re just fine on their own. They are, in essence, the lazy cook’s chile pepper. They don’t even need to be chopped up. Just toss them into a dish whole and call it done. Soups, stir-fries, curries, whatever… throw and go.
We also carry Thai chili powder.
If, however, you want to cook outside of the box try the following: fill a bottle with a high-grade olive oil and add three thai chiles. Allow to infuse for a week. Use as a dipping oil for bread or dribble over homemade pizza.
Another option is to cook a shoulder of pork in a slow cooker. Add water or chicken stock, a splash of soy sauce, honey, garlic, onions, chopped tomatoes, a splash of black or cider vinegar, a few star anise, and a handful of thai chiles. It is one of the easiest and most flavorful slow cooker dishes you’ll ever try.
legal:The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease. We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
Ingredients: Dried thai chile pepper.
Instructions: Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.
Spice Jungle, LLC