The small mouse dropping chilies are what really make Thai food fiery hot, buts it's often the much larger and more visible spur chilies that get the blame. Spur chilies are usually around five centimeters (two inches) long, and can be found in red, green and even orange colors.
Red and green spur chilies.
The spur chili's purpose is often more decorative than functional. It is frequently used as a garnish to add colour to a dish, although the chili's own heat should not be under estimated. Many northern recipes call for roasted chilies, and the spur chili is quite good for this. Use only the ripe red kind, since they are easier to peel once roasted.
The Thai spur chili is directly descended from the Tabasco chili used to make the famous American sauce. So, if you are unable to find the Thai chili, try to find Tabascos.
|1 pepper||45.0 g|
|1 cup, chopped or diced||75.0 g|
|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%|
|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%|
|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|