Create allergy card
← Browse ingredients

Thai Chilli Pepper

Thai chilli pepper is a small hot pepper used fresh or dried to add heat to sauces, curries, salads, and stir-fries.

Thai Chilli Pepper — illustrative ingredient image

About Thai Chilli Pepper

Thai chilli pepper is a small, pointed chilli used fresh or dried to add pronounced heat to sauces, curries, salads, relishes, and stir-fries. It is used primarily for its heat rather than substantial flesh.

Its flavour is sharp and capsicum-like, with fresh vegetal notes that deepen as the fruit ripens. Fresh peppers provide bright heat and aroma, while dried peppers are tougher and more concentrated; seeds and membranes may be retained or removed according to preparation.

Fruits may be green, red, or other ripeness colours, and are typically narrow with glossy skin. They are sold fresh or dried and may be used whole, sliced, crushed, flaked, or ground, with each treatment changing texture, concentration, and distribution of heat.

Ingredient type
whole food

FOLLOW IT TO THE PLATE

Where will you meet it?

Explore the dishes that use this ingredient and their country and cuisine connections.

Explore linked dishes

ON A MENU OR LABEL

Find local names and written forms to help recognise this ingredient.

See local names

Where thai chilli pepper appears

4 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–4 of 4

Salads

Dips

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for thai chilli pepper

Names and romanised forms to recognise on menus and labels.

English

Thai Chilli Pepper

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Thai Chilli Pepper nutrition & diet

Thai Chilli Pepper nutritional value

Reference: Chilli, bird, raw

Per 100 g of the edible portion in the named reference form.

Calories
57.69999999999996kcal
Protein
3.4g
Carbs
2.7g
Fat
1.5g

Per 100 g edible portion. Rojroongwasinkul et al. (2013), Mahidol University and Wageningen University, SMILING Thai Food Composition Table. Energy is the source-calculated energy; carbohydrate is available carbohydrate by difference. Original 2013 reference values, not a current product label or a universal recipe.

Portions & preparation

Identify Thai chilli pepper by fresh or dried form and include the edible flesh, skin, and seeds when present. Portion and preparation vary because it may be used whole, sliced, crushed, or infused into a dish. Separate the plain pepper from sauces, pickles, pastes, and cooking oils.

Compare the right form: Match the identified Thai chilli pepper, fresh or dried, and specify whether seeds and stem have been removed.

Diet considerations

Thai chilli pepper is plant-derived. Plain fresh or dried pepper is different from a prepared sauce, curry paste, pickle, or seasoning blend. Compatibility changes with fish sauce, shrimp, meat, dairy, sugar, or cereal ingredients added to those products. Sauces and small garnish portions should not be treated as interchangeable forms.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Thai Food Composition Table, SMILING 2013 — 04103 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .