Chilli or Phrik in Thai

Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a , carminative and anti flatulence agent, and digestant.

There are many different kinds of chillies. The small, red and green fresh chillies, known as Thai or bird’s eye, are extremely hot. Larger varieties are slightly milder. The ‘fire’ comes from the seeds so discard them if a milder flavour is preferred. Chillies contain volatile oil that can irritate the skin and cause eyes to burn. Always wash your hands immediately after using them. It is widely used in many thai recipes which are Spicy Soup with Prawn and Lemon Grass [Tom Yum Koong], Papaya Salad [Som Tum, etc.