Chiang Mai Chilies

The Chiang Mai chili is a unique strain to the north. It is something of a combination between the relatively mild banana chili and the spicy spur chili. It has a curved shape like the spur, but the skin is more irregular like a banana chilli. When green, the chili has the lime color of the less spicy chili, but unlike the banana chili the Chiang Mai chili will turn red when fully ripe. However, the Chiang Mai chili is rarely allowed to fully ripen, since the primary use of the chili is to make one of Chiang Mai's most well known dishes, a fiery hot chili dip.

Chiang Mai Chilies

Chiang Mai Chilies

You probably won't be able to find Chiang Mai chilies anywhere outside of Thailand. They're even hard to find in Bangkok. In his book, David Thompson suggests substituting equal amounts of banana and spur chilies. If you can't find either of them, I've used Mexican Serrano chilies to good effect.

Weight Information
1 pepper 45.0 g
1 cup, chopped or diced 75.0 g
Nutritional Information for 1 pepper
Energy 18
Protein 0.9 20.000 5%
Total lipid (fat) 0.09 65.000 0%
Carbohydrate, by difference 4.257 300.000 1%
Fiber, total dietary 0.675 25.000 3%
Calcium, Ca 8.1 1000.000 1%
Iron, Fe 0.54 18.000 3%
Magnesium, Mg 11.25 400.000 3%
Phosphorus, P 20.7 1000.000 2%
Potassium, K 153 3500.000 4%
Sodium, Na 3.15 2400.000 0%
Zinc, Zn 0.135 15.000 1%
Copper, Cu 0.0783 2.000 4%
Manganese, Mn 0.10665 2.000 5%
Selenium, Se 0.225 70.000 0%
Vitamin C, total ascorbic acid 109.125 60.000 182%
Thiamin 0.0405 1.500 3%
Riboflavin 0.0405 1.700 2%
Niacin 0.4275 20.000 2%
Pantothenic acid 0.02745 10.000 0%
Vitamin B-6 0.1251 2.000 6%
Folate, total 10.35 400.000 3%
Folate, food 10.35 400.000 3%
Carotene, beta 301.95
Carotene, alpha 10.35
Vitamin A, IU 530.55 5000.000 11%
Vitamin E (alpha-tocopherol) 0.3105
Vitamin K (phylloquinone) 6.435 80.000 8%
Fatty acids, total saturated 0.00945 20.000 0%
Fatty acids, total monounsaturated 0.00495
Fatty acids, total polyunsaturated 0.04905