Thai Chili

When cooking with Thai chili, many people either underutilize its flavor potential or misuse it due to its extreme spiciness. Some common mistakes include using it as a mere garnish rather than a flavor component, not removing the seeds to control the heat, or accidentally adding too many chilies, which can overpower a dish. To get the most out of Thai chili, consider infusing it in your cooking oil to get a depth of flavor and a manageable heat level. Also, combining it with sweeter components like fruits, vegetables or sugars can help balance the heat while retaining the unique flavor. You can also dry the chilies for future use; they hold up well and can add a unique dimension to your dishes later on. Little known tips and tricks include roasting the chilies to deepen their flavor and making a paste out of them for easy addition into your dishes. If you're sensitive to spice, use only the outer flesh and avoid the inner membrane and seeds where the majority of capsaicin resides. Finally, always remember to wash your hands thoroughly after handling this chili as it can sting if it comes in contact with eyes and sensitive skin.