Large chillies.

Large chillies, prik chee fah, are the long, slim chillies that point upward on the plant, which is where the Thai name comes from. They come green or bright red and are milder than bird's eye chillies, with a fuller, fleshier bite. Cooks often use them as much for colour as for heat. A few red slivers on top of a green curry or a plate of stir fry is a familiar finish in Thai food.

Ways to use it

• Slice on the diagonal and stir fry with meat, basil or vegetables.
• Cut into thin strips to scatter over curries and steamed fish.
• Pound with garlic and shallot for a chilli paste or a dipping sauce.
• Grill whole until blistered for a smoky nam prik.
• Scrape out the seeds and pale ribs if you want less heat.

Storing it

Keep the chillies whole and unwashed in the fridge's vegetable drawer, and use them within a few days. A fresh chilli is firm and shiny with a green stem. Wash under running water just before slicing, and wash your hands afterwards.

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.