Thai chillies (hari mirch / bird's eye chillies) are the small, fiery green chillies that provide the heat in Indian cooking — slit and dropped into dal for mild warmth, chopped into chutneys for medium fire, or eaten raw with meals by those who can handle it. The essential Indian green chilli.

The Essential Green Chilli

• Thai / bird's eye chillies (hari mirch)
• For tadka, chutney, dal, garnish
• Small but very hot
• The default green chilli for Indian cooking

How to Use

Slit lengthwise and add whole to dal or curry for mild heat (remove before serving). Chop finely for green chutney. Fry whole in oil for tadka. Slice raw as a condiment alongside meals.

Frequently Asked Questions

How hot are Thai chillies?
Very hot — significantly hotter than jalapenos. Use sparingly until you know your tolerance.

How do I control the heat?
Remove seeds and white membrane for less heat. Slit and add whole (removing before serving) for even less. The more you chop, the more heat releases.

How do I store them?
Refrigerate in a paper bag for 1-2 weeks. Freeze whole for months — they grate well from frozen.

Fresh produce.