Thai chili peppers are a cornerstone of Thai cuisine, known for their fiery heat and bold flavor. The most famous variety, the bird’s eye chili (Prik Kee Noo), is small but incredibly potent, adding intense spice to dishes like som tum (papaya salad), tom yum soup, and spicy stir-fries. Other types, such as Prik Chee Fah, are milder and used more for color and aroma than heat. Thai chilies are often used fresh, dried, or ground into pastes, and they play a crucial role in balancing the sweet, sour, salty, and spicy elements that define Thai food. Their heat not only excites the taste buds but also enhances the depth of flavor in both street food and traditional recipes, making them an essential ingredient in Thai cooking.