Prik Thai — Chilli Varieties & Heat Management / พริกไทย

Pan-Thai — chilli cultivation arrived with Portuguese traders in the 16th century and was fully integrated within 100 years

Thai cuisine uses at least five distinct chilli types in regular cooking, each with different heat profiles, flavour compounds, and applications. Prik kee noo (bird's eye chilli, Capsicum frutescens) is the hottest, used fresh in dressings, stir-fries, and as a table condiment — its thin walls mean heat hits immediately. Prik chee fah (spur chilli, Capsicum annuum) is long, mild, and flavour-forward with low heat, used in curry pastes, stir-fries, and garnishes. Prik haeng (dried spur chilli) brings a deep red colour and roasted depth to pastes. Prik yuak (banana chilli) is large, mild, and used stuffed or in gaeng pa. Understanding which chilli does which job is fundamental — substituting bird's eye for spur chilli produces a curry paste that is incendiarily hot with little flavour.

• The Thai prik kee noo is botanically and functionally parallel to the Vietnamese ớt hiểm; Malaysian cili padi is the same species; the principle of differentiating chillies by function mirrors the Mexican cascabel/ancho/chipotle system.

Chilli in Thai cooking is not solely about heat — it is a flavour ingredient. Bird's eye chillies add sharpness and citrus-adjacent brightness; dried red chillies add depth and colour; fresh long green chillies add vegetal sweetness.