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January 27, 2005
Thai Peppers
Thai peppers are hot peppers.
Growing no taller than 26 inches, Thai hot peppers (Capsicum frutescens) are prolific, compact plants good for containers. They are well branched to support their 150-200 small fruits that mature from green to red in 65-70 days. Both the leaves and the pepper pods are used in cooking, but for the sake of this page, we will focus on the pepper itself. These peppers, popular in Asian cooking, especially stir-fry and curry dishes, are very hot (80,000 to 300,000 Scoville Units) with a heat that lingers. They are also known as Thai Dragons. Thai peppers should be used sparingly.
Thai peppers are also used in medicines, and treats intestinal parasites in children and is anti-pyretic.
Storing:
Store unwashed peppers in a plastic bag in the refrigerator. They keep for about five days.
Preparation:
You must wear plastic gloves or coat your hands in olive oil if you are going to handle this pepper or any other hot pepper. This will keep your cuticles from burning. Do not touch any of your orifices (sick people) if you have handled the pepper without protection. If you handle the pepper without protection, click here to find out how to clean your hands properly.
Wash the pepper well in cool water. De-stem.
Qualities to Shop For:
Firmness
Free from defects such as wrinkles, cracks, decay, bruising, etc.
Solid Color
Suggested Uses for Peppers:
Curry
Salsa (my favorite pepper for it)
Stir Fry
Seasoning for roasts, bakes, grills
Posted by Kelli Little at January 27, 2005 04:22 PM