Banana peppers.

Banana peppers, prik yuak in Thai, are long, smooth chillies in pale green to soft yellow. They're mild, with a fresh, slightly sweet taste. Now and then one has a little heat near the seeds, so taste a sliver before you cook a whole batch for people who don't like spice. The walls are thin and the inside is roomy, which is why so many Thai cooks stuff them.

Ways to use it

• Slit them, scrape out the seeds and fill with seasoned minced pork, then steam or fry, the dish known as prik yuak sai mu.
• Slice into rings and stir fry with chicken or pork and holy basil when you want the flavour without much heat.
• Add strips to a mixed vegetable stir fry or fried rice.
• Grill them whole until the skin blisters, then serve with a dipping sauce.

Storing it

Keep them unwashed and dry in the fridge drawer and use them within a few days, before they go soft or wrinkled. Wash under running water right before cutting. If you handle a hot one, wash your hands before touching your eyes.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.