Grown in the lush mountains near to Chiang Mai is the Thai Chili. Its Scoville ranging in at around 50,000 – 100,000.
 
In Thai cuisine, these chilis are highly valued for their fruity taste and extreme spiciness. They are extensively used in many of Thailands dishes, such as in Thai curries or in Thai salads like Papaya Salad.
 
In Indonesian cuisine, these chilis are widely used in a variety of local dishes and sambals (spicy pastes). 
 
In Vietnamese cuisine, these chilis are used in soups such as Pho, salads, and stir-fried dishes. They are also put in a wide variety of sauces, pastes, and marinades, used as a condiment or eaten raw, both fresh and dried.
 
Ingredients: Thai Chili