"If there's one thing most traditional Thai dishes have in common, it's heat. We've consulted Ann Thanthicha Piwatsuwan, the head chef at BKK New York, for her insight on the core ingredient that makes Thai food so spicy. The answer is, unsurprisingly, chili peppers, namely, "bird's eye chili and prik bon (dried ground chili)." However, according to Piwatsuwan, "They bring more than heat - they add fragrance, brightness, and character.""
"Dried ground chili is made from crushing dry-roasted bird's eye chili peppers, which are also known as Thai chilies. You can buy dried options like Unclejum's Thai Prik Bon online. Generally, it provides more spice, while fresh chili has a more discernable flavor. As chef Piwatsuwan explains, "[Bird's eye chilies] have a unique fruity, floral quality that's hard to find in other peppers.""
Bird's eye chilies and prik bon (dried ground chili) function as primary heat sources in Thai cooking. Dried ground chili comes from crushing dry-roasted bird's eye peppers and delivers concentrated spice, while fresh chilies contribute a clearer, fruitier flavor. Thai chilies measure about 50,000–100,000 SHU on the Scoville scale, significantly hotter than jalapeños or serranos. The heat is sharp, clean, and enlivening rather than heavy or smoky, and it amplifies other flavors. Thai preparations pair chilies with lime juice, fish sauce, and sweet soy to balance acidity, umami, and sweetness for harmonious dishes.
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