Asian Choice Thai Red Chilies are small Thai-grown red chillies that have been flash-frozen to preserve their quality. Compared to the paprika or cayenne pepper commonly found in Europe, Thai red chilies deliver a significantly more intense heat (approximately 50,000–100,000 SHU on the Scoville scale), with a vivid red colour and a characteristic fruity note. The frozen format maintains freshness for long-term storage, and you can take out exactly the amount you need each time. They are widely used across Asian cuisines including Thai, Korean, and Vietnamese cooking.

Yes, this product is 100% suitable for both vegans and vegetarians. It contains a single ingredient — Thai red chili pepper — with no animal-derived components whatsoever. It is also gluten-free and halal. People following a wide range of dietary requirements can use it with confidence. However, as cross-contamination within the production facility has not been confirmed on the official label, individuals with severe allergies are advised to contact the importer before purchasing.

Store this product frozen at −18°C or below. After opening, transfer to a resealable freezer bag or airtight container and return to the freezer. For thawing, either defrost slowly in the refrigerator or, if using directly in cooking, slice or crush the chilies straight from frozen — no thawing needed. Once fully thawed, do not refreeze; keep refrigerated and use within 2–3 days. The 500g pack is generous, so simply take out what you need and keep the rest frozen for economical use.

Thai red chilies are considerably hot. They are roughly 5–10 times hotter than the jalapeño familiar to European palates, and comparable to or stronger than cayenne pepper. If you are not accustomed to strong heat, it is recommended to start with a small amount. To reduce the heat, remove the seeds and the white inner membrane (placenta), where the capsaicin is concentrated — doing so can noticeably lower the spice level.

Thai red chilies are versatile across a wide range of Asian cuisines — from Thai curry pastes and Pad Thai sauce to Vietnamese noodle seasonings and Indonesian sambal. In European cooking, they can be sautéed with garlic in olive oil as a base for pasta sauce, pickled as a condiment for sandwiches and burgers, or used as part of a dry rub for grilled meats and vegetables to add an exotic depth of flavour. As always, start with a small quantity given their intense heat.