Product description
There is no substitute for a fresh red chilli. Where dried chilli gives one-note heat, a fresh chilli brings bright, fruity warmth and a clean, aromatic finish that wakes up a whole dish.
WHAT MAKES THEM SPECIAL
Thailand is famous for its chillies, and fresh red ones deliver heat with flavour — perfect for Thai, Indian, Mexican and South-East Asian cooking. Chillies are also naturally very high in Vitamin C, and their heat comes from a natural compound called capsaicin.
SOURCED FROM THAILAND
Grown in Thailand and air-freighted to the UAE for freshness. [Confirm variety and heat level with supplier; heat varies by type. Confirm any organic certification before using in live copy.]
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 40 kcal | — |
| Carbohydrates | 8.8 g | 3% |
| of which sugars | 5.3 g | — |
| Dietary fibre | 1.5 g | 5% |
| Protein | 1.9 g | 4% |
| Total fat | 0.4 g | 1% |
| Vitamin C | 143.7 mg | 160% |
| Vitamin B6 | 0.51 mg | 30% |
| Potassium | 322 mg | 7% |
| Vitamin A (RAE) | 48 µg | 5% |
*%DV on a 2,000 kcal adult reference diet; approximate USDA values, varies with variety/ripeness. Chillies are naturally very high in Vitamin C, though they are eaten in small amounts. Their heat comes from the natural compound capsaicin.
HOW TO SELECT & STORE
Store: refrigerate in the crisper for up to 1-2 weeks, or freeze whole for months.
Look for: firm, glossy, brightly coloured chillies.
Prep: deseed and remove the white membrane to reduce heat; wash hands well after handling.
HOW TO USE & SERVE
Fresh red chillies add heat and aroma across UAE kitchens - Thai, Indian, Arabic and beyond.
- Thai & SE-Asian: slice into stir-fries, curries, noodles and dipping sauces (nam jim).
- Indian: temper into dals and curries, or blend into fresh chutneys and masalas.
- Fresh salsa & relish: dice into tomato salsa, zhug or a fresh chilli relish.
- Infused oil: warm sliced chilli in oil for a quick chilli oil drizzle.
- Pickled: quick-pickle slices for sandwiches, grills and shawarma.
Tip: deseed for milder heat, keep the seeds and membrane for maximum fire.
