Yours Kitchen Organic Dried Thai Chili (Chifa Red Chili) From My Farm (3.5 Ounce)

all the other reviews were very positive (and mentioned saving the seeds, which I did for next year), but I was worried they'd be a bit too spicy for nam prik pao (Thai chili jam--the best indestructible condiment that nobody in America knows about). my experience buying "Thai" chilies has been hit-or-miss, since so often the packaging isn't very informative about what type of chili is actually inside.first off, they are a LOVELY color: deep, uniform burgundy, and not crumbly or falling apart.after seeding them and soaking, I took a bite: there's a nice soft layer of flesh inside after rehydrating in hot water, and the spice hits you decently quickly and lingers a bit. since nam prik pao is not really supposed to be super spicy, I rinsed them and soaked for an hour with a 3:1 mix of water/apple cider vinegar. the acid in the vinegar softens the spice (capsaicin is an alkaline compound), and I mixed them with some similarly-treated guajillo peppers (and threw in a few ancho because why not? the raisiny fruitiness is delicious).in the end, my nam prik turned out beautifully: not too spicy, but fruity, sweet, sour and salty like it's supposed to be (it's particularly delicious with an over-easy egg, or even just tossing it with ho fun or hong kong-style noodles in lieu of XO sauce).I'll be trying these guys out next with a homemade red curry paste, though here I won't be using vinegar: the coconut milk will soften it enough on its own.great product, and a great price for spur chilies that are otherwise so difficult to find stateside.

These chili’s took some time to come but there are a lot of mail issues with items coming to the USA from Thailand. I contacted the seller who responded quickly and explained the delay and said I should have them soon. They came a few days later and the peppers are of good quality.I would order them again but order in advance since there is a large shipping delay.

These peppers are flavorful, fresh and beautifully grown! What a super great value! Thank you from afar!

Prik Chiifa that I grow up with is bigger, dark red, more chilli meat, long and mild taste and mild smell. But this is small like bird eyes chilli in Southeast Asia for example Thailand. I grow my own chili and I have very varieties of chili. So, this is not Prik Chifa.

I am extremely happy with this product. Even more so, because X-SAMPA'S chili's are listed by name. Thank you, thank you, thank you to the seller for defining this by name (Chifa) Sometimes also known as Chi-Fah, and also X-SAMPA's other listing for Ki-Nu/Keenu Chinda chili's.As an aside, but perhaps a helpful one to some customers, I have The Big Book of Thai Curries by Vatcharin Bhumichitr. In the preface the author describes by name, appearance and size - 5 different Thai chiles (here chili/chile spelling is reproduced as written in the book) in descending order of heat. Some generally used fresh, others dried. However, I was hugely disappointed when I came to the curry paste recipes, to discover that the author did not mention by name the chili to be used. Instead, just listing "small fresh green chile" "large dried red chile" "small dried red chile"This seems to be very common in Thai recipe books and I am sure that it all comes as second nature to those in the know. But for those, like me who are not so sure what chili to use (and who, like me, also approach new ingredients rather pedantically) read on....Countless hours of research and finally a Journal of Applied Science article later (yes, I am on a mission to make my Thai curries as authentic as possible, even growing a Thai lime tree for the leaves and the rind) I discovered that "large dried red" should be a Chi-Fah or Chifa chili (Sometimes further defined as Mundaeng or Yai but they are fairly interchangable Scoville-wise) with a Scoville rating (flesh) of approximately 21,000(Yai) 23,000 (Mundaeng)A "small dried red" should be a Ki-Nu Yai/ Keenu (sometimes further defined as Chinda or Pichit, but again they are interchangable although Chinda is a bit hotter) Scoville (flesh) of approximately 31,000(Pichit) 43,000(Chinda)But NOW to find these chilis by name!!!Is this REALLY so important? Yes! Because some of the paste recipes in my book call for 10 large or 70-80 small dried red chiles. Get the type of chili wrong (how large is large, for instance) and it makes a HUGE difference!OK, so back to X-Sampa's Organic (organic! I couldn't ask for more!) dried Thai chili - two types are available from X-Sampa as I write this (and I hope they are always available) and are called by name, the Chinda chili (in Bhumichitr's book, the small dried red variety called for) and the Chifa (the required large red dried chile)Apart from the fresh chili that some of the recipes also require, these two types are the only dried varieties that I need to make every Thai curry paste recipe in this book, and in many other Thai curry books which often just call for large red, small red etc.I will be posting a similar review for the book also, and on the Chinda chili listing, so that other customers know where to buy their Thai chili's from. Perhaps if I send other eager Thai food lovers/aspiring chefs over here to X-Sempa, these organic chilis will always be available!Oh, and the chicken Penang recipe in the book is to die for! For that recipe and the Jungle, Red, Massaman, Penang pastes you need X-Sampa's CHIFA red chili's. For the Kua, Home-Style and Orange curry pastes, you will need X-Sampa's CHINDA chili's.Hope this helps a fellow traveller on the same journey!

These Thai chilis are the real deal! Delicious in pad thai, and added to my latest batch of kimchi and it's the best yet. Highly recommend this product!

authentic Thai chiles - NOT bird chilis!

These not only came quicker than I anticipated, but they were packaged with care as well. They are amazing quality and perfectly dried (not so dry that they break and are in pieces). The chilies were just as described and taste amazing! I used them for my Thai curries and being in a place myself where its hard to find these chilies, I hope anyone who stumbles upon this seller takes a chance on buying these, I highly recommend them.