Little is known on this week's Pepper of the Week. However, this chili pepper has left a lasting effect on the taste buds of many people across the globe. Many just don't know that. That's because Prik Chi Faa is the unsung hero of a niche group of hot saucers. Just who are we talking about? Read on!
What is a Prik Chi Faa Pepper?Okay, first...let's get to the bottom of pronouncing this pepper. The correct way is:
phrikH cheeH faaH
Formal greetings out of the way, the Prik Chi Faa has a slightly sweet taste with a moderate-to-hot flavor profile. When picked early, the green Prik Chi Faa Peppers are popular to use in stir-fries.
The longer Prik Chi Faa harvest, the more heat these peppers begin to pack. Then, they are dried up and ground into spices or thrown into popular Thai dishes such as Pad Thai. These crispy Eastern peppers run the Scoville gamut from 5,000 SHU to 30,000 SHU.
History of the Prik Chi Faa Pepper and Sriracha
Not much has been said about the history of this pepper. However, Prik Chi Faa is infamous for spawning the popular sriracha craze still going strong today!
Do you love Sriracha? Yeah, well the Thai people don't. That's because the Vietnamese-American version tastes nothing like theirs! The concept of Sriracha came from Thailand. A woman named Thanom Chakkapark from a community known as Sri Racha created the blueprint for today's Sriracha.
- Prik Chi Faa
These ingredients would ferment in a cask for three months. The finished product is a liquidy substance almost the consistency of Tabasco sauce. Compared to the Sriracha we know, the spice level was quite mild.
How to Use Prik Chi Faa Peppers?
These peppers are very versatile. They are semi-sweet and slightly bitter. Due to such a range of notes, you can use Prik Chi Faa Peppers to compliment any dish.
Some of the popular ways to use Prik Chi Faa Peppers include:
- Raw Oyster Shooters
- Khai Jiao Wok-Fried Omelette
- Fried Food Sauce
- Pad Thai
Popular Ways to Use Prik Chi Faa Peppers
One of the methods Thai cuisine uses Prik Chi Faa is by grinding the pepper up into a paste. That way you can use it as a base in any broth, stir-fry, or even a blended beverage. Add a pinch of The Chili Lab Forager's Blend Flakes for an added flavor burst!
Image via Curious Cuisiniere
- Dried Prik Chi Faa Chilies
- 3 Garlic Cloves
- 1 Shallot, Chopped
- 1/2 Stalk Lemongrass
- 1/2 Inch Fresh Ginger
- 1/2 Lime
- 2 T Vegetable Oil
- Cayenne Powder
To get the recipe, check out Curious Cuisiniere
How to Use Prik Chi Faa in a Meal
What if you don't want to make a paste? Do something a little more natural to your roots...Make a marinade. We've all made a delicious marinade a time or two, and this one is no exception. Sprinkle in some of The Chili Lab Grove Blend Chili Flakes to add some citrus nuance to this Thai-inspired dish. Here is a recipe for Crying Tiger Beef.
Image via 196 Flavors
- 2 Cloves Garlic
- 3 T FLish Sauce
- 3 T Tamarind Paste
- Lime Juice
- 2 T Palm Sugar
- 2 T Water
- 2 T Soy Saice
- 1 Prik Chi Faa Pepper
- 1 1/2 Inch Ginger
- 1 Stalk Lemongrass
- 3 Thai Basil Leaves
- 1 Bunch Cilantro
- 1 Thai Scallion, Chopped
Get the full recipe at 196 Flavors.
Get Social with Prik Chi Faa Pepper
Feel like a Prik Chia Faa Know-It-All. Spread the knowledge with us on Instagram all week long!