Also called Bird's Eye Chiles, these small, long, tapering hot peppers also come in red. They have thin skin, a meaty texture and are packed with tiny seeds. Thai Chiles are slightly hotter than a Serrano Chile but not as hot as a Ghost or Scorpion Chile, rating between over 100,000 Scoville heat units. Use them in Thai curries, chutneys, soups and stir-fries. Best to use within two weeks of purchase as their shelf life is limited.