The Orange Thai Chili is a vibrant Capsicum annuum cultivar from Thailand known for its bright orange pods, fruity flavor with subtle sweetness, and hot heat level of 50,000–100,000 Scoville Heat Units. Prized in Thai cuisine for its color and fiery kick, it excels in curries, stir-fries, sauces, and more. The productive plants grow 3-4 feet tall and yield abundantly in home gardens.
Orange Thai Chili peppers, botanically classified as Capsicum annuum, are slender, thin-walled chilies that ripen from green to a striking bright orange. Measuring 5-8 cm in length, they have a conical shape tapering to a point and a smooth, waxy skin. The flavor is distinctly fruity with subtle sweetness and a lightly earthy note, delivering immediate heat that lingers pleasantly. These peppers are highly versatile in the kitchen, excelling in Thai yellow and sour curries, stir-fries, noodle and rice dishes, soups, salsas, marinades, and hot sauces. They can be used fresh, minced, or dried into powders and flakes. Nutritionally, they are rich in vitamins A and C, providing antioxidant benefits, along with fiber, potassium, and capsaicin which has anti-inflammatory properties. Originating from Thailand where they are known as Prik Leung, these peppers were developed from South American ancestors introduced centuries ago. The plants are compact yet productive, often yielding up to 200 peppers per plant, making them ideal for home gardens and containers.
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Descended from wild spicy peppers native to South America, introduced to Southeast Asia in the 15th-16th centuries via Portuguese explorers. Selectively bred in Thailand into this vibrant orange specialty variety, known locally as Prik Leung.
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Reach out →Fruity with subtle sweetness and a lightly earthy note, delivering immediate and lingering heat.
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