Thai Chile Powder, Capsicum annuum, is a hot to crazy hot chile powder that measures 40,000-100,000 Scoville Heat Units (SHU). It is also known as Thai powder, Thai bird chile powder, Thai spicy powder, Thai chili pepper powder, Thai pepper powder, or bird chile powder.

Thai Chile Powder has an aggressive heat, which settles onto the tongue and lingers. It’s a bit hotter than a cayenne and generally about half as hot as a habanero, though if you look at the SHU you’ll see it’s got an impressive heat range and can get very, very hot. Taste this powder before using to determine heat level. Thai Bird Peppers should not be confused with African Bird's Eye Chiles, which are smaller and even hotter, and are grown primarily in Africa and India.

Thai Chile Powder is generally sought after by:

• condiment, sauce, frozen meal, noodles, and pickling manufacturers;
• Thai, Vietnamese, and Asian-fusion restaurants;
• seasoning companies;
• independent spice shops; and
• bakeries

We also have whole Thai Bird Chiles available. 1 Thai Bird Chile equals approximately ½ teaspoon of Thai Chile Powder.

Flavor Profile

Thai Chile Powder is nutty and fruity, with a powerful, lingering heat.

How To Use

Thai Chile Powder is appropriate to add wherever you want have serious heat. Spice up a tofu noodle bowl or a sweet potato curry. Toss over tofu and air-fry. Mix into homemade peanut sauce for additional nutty punch, or stir into a lime-based vinaigrette and use to dress spicy chicken and lettuce wraps or a Thai larb salad. Make a light marinade for chicken or fish by combining Thai Chile Powder with fish sauce, lime juice and sugar. Adding at the beginning of cooking will mellow their heat but cause it to permeate the entire dish. Adding at the end of cooking time allows the chile powder to stay sharp and spicy.

Thai Chile Powder, like most chile powders, goes well with just about anything. This powder pairs particularly well with onions, garlic, ginger, coconut, shallots, galangal, tamarind, turmeric, lemon, lime, and sesame. Put in fermented foods like beans, fish, shrimp, or kimchi. Great with grilled chicken, fish, tofu, beef, or pork. Enjoy in soups, stews, dressings, marinades, and sauces, or with eggplant, cabbage, sweet potatoes, and rice.