+ 1 small red chiles
Rich in vitamin C, capsaicin (a compound with anti-inflammatory properties), and antioxidants including carotenoids. A single small chile is very low in calories but provides concentrated heat-producing compounds.
About
Red chiles are the ripe, mature fruit of Capsicum species (primarily Capsicum annuum and Capsicum frutescens), herbaceous plants native to Mesoamerica and cultivated globally. Small red chile varieties typically measure 1-3 inches in length and display a vibrant crimson color when fully ripe. These chiles possess a thin-walled structure with numerous small seeds clustered around the central placenta. The flavor profile ranges from moderately spicy to extremely hot depending on cultivar, with fruity, sweet undertones that develop as the fruit ripens from green to red. Common small red varieties include Thai bird's eye, Cayenne, Serrano (when red), and various regional heirloom cultivars throughout Asia, Africa, and Latin America.
Culinary Uses
Small red chiles serve as a fundamental building block in cuisines throughout Asia, Latin America, and Africa, prized for both heat and flavor complexity. They are featured prominently in Thai curries, salsas, hot sauces, and Asian stir-fries, where they may be used fresh, fried whole, or minced into pastes. In Southeast Asian cooking, they are often pounded with garlic, shallots, and lime to create flavor bases (nam prik in Thai cuisine). Red chiles can be dried for extended shelf life, then rehydrated or ground into powder for chili blends, spice rubs, and condiments. Fresh small red chiles are sliced or minced to garnish dishes, add heat to soups, or infuse oils and vinegars.