Thai Chiles
Seasonality:
- January
- Low
- February
- Low
- March
- Low
- April
- Low
- May
- Low
- June
- Low
- July
- Low
- August
- Low
- September
- Low
- October
- Low
- November
- Low
- December
- Low
- January
- Low
- February
- Low
- March
- Low
- April
- Low
- May
- Low
- June
- Low
- July
- Low
- August
- Low
- September
- Low
- October
- Low
- November
- Low
- December
- Low
Uses:
Grown in Thailand, this chile also grows in Asia and California. Until recently, only very hot chiles were grown and used in Thailand. Thai chiles are small chiles that are long and narrow with a very pointed end. Its thin flesh has many tiny seeds, and, above all, do not let its seemingly unthreatening tiny size be deceiving! Typical of Thai cuisine, this blazing hot chile has a seriously strong lingering heat. Used in curries, soups, and salads respond well to the intense heat of this very hot chile. Add gently to stir-fries and all Asian dishes. Mix with sugar and salt; use as a condiment for fresh fruit.
Selection, Storage & Handling:
Melissa’s Thai Chiles are hand-selected for excellent quality. Choose dark green, glossy peppers that are firm. To store, refrigerate wrapped in paper towels or in a paper bag. Do not store in plastic. Wear rubber gloves or wash hands well with soapy water when handling hot chiles to avoid skin and eye irritation. For a chile burn, milk is preferred to drink, rather than water.
This item is currently sold out or not in season.
Nutrition Facts
- Amount Per Serving
- Calories 27
- Calories from Fat: 5
- % Daily Value*
- Cholesterol 0mg 0%
- Fiber 3g 10%
- Protein 1g 0%
- Saturated Fat 0g 0%
- Sodium 1mg 0%
- Sugars 3g 0%
- Total Carbohydrate 5g 2%
- Total Fat 1g 1%
- Calcium1%
- Iron4%
- Vitamin A14%
- Vitamin C66%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
