Thai Pepper
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What it is
The Thai pepper is a cultivar of chili pepper, scientifically known as *Capsicum annuum*. It is native to Southeast Asia and is known for its intense heat and fruity flavor. These peppers are typically harvested when ripe and can be used fresh or dried.
Why it's used
Thai peppers are primarily used to add significant heat and a distinct flavor to foods. They are a popular ingredient in many Asian cuisines, particularly Thai, Vietnamese, and Malaysian dishes. In packaged foods, they are often found in hot sauces, salsas, marinades, and spice blends.
Health notes
Thai peppers are a natural food ingredient and are not subject to FDA additive regulations. The primary active compound is capsaicin, which is responsible for the heat. Consuming very large amounts of capsaicin can cause digestive discomfort. Regulatory bodies like EFSA have evaluated capsaicinoids, and JECFA has evaluated capsaicin, but they have not set specific limits for the consumption of chili peppers themselves.
Allergen info
Thai peppers are not derived from any of the 9 FDA major allergens. They do not contain gluten.