Description
Thai chiles are tiny and hotter than most things several times their size – well past a chile de árbol and approaching habanero. The heat is sharp and direct, and that's the job. They bring the fire while everything else in the dish carries the flavor.
They aren't a soaking chile. Pound them into curry paste with garlic and lemongrass, fry them whole in hot oil until they darken, or crush them into a dipping sauce with fish sauce and lime. A few go a very long way.
Ingredients
Whole dried Thai chiles.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
