The thai chili is a relatively small pepper at only 1 1/2-2 inches long and about 1/4 in diameter. However, it packs one heck of a punch in terms of heat. It also holds it's heat well throughout the cooking process. When ripe, the chili turns a bright red and this is what is normally dried. Although they are available year round, fresh, the dried is prized by the Asian culture. It's heat does intensify with drying. Once dried, the chili usually curls slightly at the tip. This gives it it's most common nickname of bird chili, after a birds beak. This is a key ingredient in almost every gourmet Thai curry. It can also be used to make aiolis, remoulades, stews and fiery broths.
