Bird's eye chili

The Thai chili, also known as prík kii nuu (Thai: พริกขี้หนู, literally "mouse-dropping chili") or bird's eye chili, is a small, fiery chili pepper originating from Thailand. It is widely used in Southeast Asian cuisines, particularly in Thai, Lao, Cambodian, and Vietnamese dishes, to add heat and flavor. The chili is typically green or red, measuring about 2.5–5 cm (1–2 inches) in length, and is known for its high capsaicin content, which gives it a Scoville rating of 50,000–100,000 SHU. In Hebrew, it is called פִּלְפֶּל תַּאִי (pilpel tai). In Vietnamese, it is referred to as ớt hiểm, and in Lao, it is known as phrik khee nu. The Thai chili is often used fresh, dried, or powdered, and is a key ingredient in many traditional sauces and curries.