Thai Bird Chiles, Capsicum annuum, are crazy-hot chiles that measure 70,000-130,000 Scoville Heat Units (SHU). They are also known as Thai bird chili, bird chiles, thai chiles, or Thai bird peppers. 

Thai Bird Chiles are thin and pointed chiles that are usually sold when ripe and red though you may get some Thai green chiles, particularly if they are being sold fresh. They are 2-3 inches long and about 1/4 inch wide. There are approximately 40 Thai Bird Chiles in an ounce.

Thai Bird Chiles are popular with: 

Asian and Asian fusion restaurants; 

• brewpubs; 
• delis; 
• food trucks; 
• breweries; 
• independent spice shops; 
• olive oil shops; and 
• sauce and pasta manufacturers

One Thai Bird Chile equals approximately ½ teaspoon of Thai Chile Powder. 

Thai Bird Peppers should not be confused with African Bird's Eye Chiles, which are smaller and grown primarily in Africa and India.

Flavor Profile

Thai Bird Chiles taste fruity and boldly spicy, with nutty top notes.

How To Use

Choose Thai Bird Chiles for Asian-inspired recipes. They are terrific in Red Braised Pork Belly. They add fruity heat to Thai Basil Chicken Soup. Blend Thai Bird Chiles with fish sauce, lime juice, and sugar for a light marinade for chicken or fish. We added them to Sichuan Hot Sauce to give it plenty of pop. You can also use them to heat up a Vietnamese Lemongrass Chicken Noodle Bowl or some Hot and Sour Soup. Don’t forget to add them to a classic Shrimp Pad Thai!

Thai Bird Chiles are added to broth, soup, curry, noodle dishes, salad, sauce, and stir fry. Choose when cooking beef, chicken, fish, pork, tofu, tempeh, or soy crumbles.

Thai Bird Chiles pair well with bell peppers, eggplant, coconut milk, garlic, lime juice, onions, peanuts, potatoes, shallots, yuzu, cilantro, mint, and Thai basil.