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Capsicum annuum When fully grown, Thai chiles are thin, pointy peppers and turn an orange to red color, sometimes with some brown to purple. When unripe (green) they are hot and full of "green pepper" flavor, and amazing raw. Green peppers are used in green curries in Thai cuisine. They also have loose, spicy seeds, so drying the mature, red peppers, and crushing into flakes is an easy way to preserve. But, what makes Thai chiles really stand out, is cooking with the mature Chiles. When cooked, Thai Bird Chile's hold their flavour, and their heat can pack a punch adding depth to any dish.
