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Thai Chilis are found mostly in southeast Asia. The chillies are rather small, red, green or orange in color, smooth on the surface and bear tan seeds within.

Dried Thai Chiles (Phrik h̄æ̂ng, พริก แห้ง) are used either whole or ground in pastes in Thai cuisine. The seeds can be retained or removed to adjust heat. When used in pastes, the seeds and inner whitish membranes should be taken out to avoid excessive heat, followed by soaking in warm water to soften the flesh for easy crushing and mixing with other ingredients.

GOURMET – Quality Thai Chilis essential for Thai dishes
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