Description
Profile: Colored burnt red to walnut, smokey and gritty in fragrance, and flavorful. Thai, Laotian, and other Asian cuisines require the Thai chile pepper. Make stir-fries and soups more palatable by adding whole or chopped peppers.
Details:
Rarely do Thai chili peppers need to be roasted or reconstituted. They're fine dried out. The sluggish cook's chile pepper. They don't even need chopping. Then just toss them whole into a plate. Soups, stir fries, curries... toss and go
We have Thai chili powder.
If you want to prepare something different, try this: 3 Thai chilies in a high-quality olive oil Infuse for a week. Use as a dipping oil for bread or a pizza sauce.
Another approach is to slow cook a pork shoulder. Add water or chicken stock, soy sauce, honey, garlic, onions, diced tomatoes, vinegar, star anise, and thai chilies. Easy and tasty slow cooker foods you'll ever try.
| Ingredients: | Dried thai chile pepper. |
| Shelf Life: | 1 Years. |
| Basic Prep: | Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée it after rehydrating it. |
| Ways To Use: | Aioli, stir-fry or remoulade are fantastic ways to use Thai Chile Pepper. This product can be used in any Thai cuisine, not just curry. |
| Product Style: | Whole |
| Cuisine: | Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai |
| Scoville Heat: | 50,000–100,000, 100,000–350,000 |
| Country of Origin: | Mexico. |
| Handling / Storage: | Store in a cool, dry place. |
| Allergen Information: | None Specified. |
| Dietary Preferences: | All Natural, Gluten-Free, Kosher Parve, Non-GMO. |
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