RED THAI CHILI (PREORDER)

~25 lbs Red Thai Chili aka "Bird's Eye Chili", "Tai-Guo-La-Jiao", "Niao-Yan-La-Jiao", "Tai-Guo-Chao-Tian-Jiao", "泰国辣椒", "鸟眼辣椒", "泰国朝天椒", "泰國辣椒", "鳥眼辣椒", "泰國朝天椒" Red Thai chili is a small, conical, and slender chili pepper. The skin is smooth, taut, and waxy filled with small, round, and flat cream-colored seeds. Red Thai chili has a subtly earthy, grassy flavor and a fruitier note with an immediate, pungent heat. Red Thai chili can be used in curries, soups, and sauces. For a more intense heat, the peppers can be diced before use to release their oils and seeds fully. Red Thai chili is available year-round. Handling Tip Selection Red Thai chili is firm with shiny skin and no signs of blemish or shriveling. Dry lines or striations across the skin indicate a hotter pepper. These lines are not an indication of poor quality. Storage Red Thai chili should be stored at 45°F - 55°F (7°C - 13°C) with a relative humidity of ninety to ninety-five percent and no mist. The typical shelf life is two to three weeks. Shelf life can be extended by another week by packaging in moisture-retentive films under optimal storage temperature. Storage temperature above 55°F (13°C) will accelerate ripening and bacterial soft rot. Red Thai chili is sensitive to ethylene, a naturally occurring gas that regulates ripening. Red Thai chili should not be stored with high ethylene-producing products to extend shelf life and avoid softening and discoloration. Red Thai chili produces a very low level of ethylene. Red Thai chili is moderately sensitive to chilling injury at storage below 45°F (7°c). Symptoms include surface pitting, water-soaked areas, decay, and discoloration of the seed cavity.