Chilli Orange seeds pack of 10 seeds

Chilli Orange The Orange Thai pepper is one of many different varieties of Thai pepper, similar in heat to typical red Thai peppers, though unique for its vibrant orange color.

Scoville Heat Units: 50,000 – 100,000 SHU

Chilli Orange Applications

The Orange Thai pepper peppers are often considered too hot to be consumed raw and are best suited for cooked applications such as sautéing, stir-frying, grilling, and roasting. Before cooking, the seeds and veins are removed from the pods, and the peppers are lightly sautéed in oil to create a mild, palatable heat. Bullet chiles are commonly used in Asian cooking, especially in Chinese cuisine, and can be added to stir-fries, soups, and stews. The pepper is also sometimes dried and added whole to vegetable and meat dishes as a flavorful garnish. In addition to using the pepper whole, dried Bullet chile peppers can be ground into a spice and sprinkled into pasta sauces, topped over cooked cabbage, mixed into noodle and rice dishes, and blended into sauces for added heat. Bullet chile peppers pair well with peanuts, bell pepper, green beans, mushrooms, water chestnuts, eggplant, tofu, meats such as duck, beef, pork, and poultry, ginger, onions, and leeks. Fresh peppers will keep up to two weeks when stored whole and unwashed in a sealed bag in the refrigerator. Dried Bullet chile peppers will keep up to one year when stored in a cool, dry, and dark place.