Plant atlas Short
Spur Chili: The Long Red Pod Bred for Color
Spur Chili (Large Red) · พริกชี้ฟ้า · Capsicum annuum
Spur Chili (Large Red) — พริกชี้ฟ้า (prik-chi-fa) — Capsicum annuum.
This long red chili — พริกชี้ฟ้า. Prik-chee-fah — is grown for the deep red color it lends a curry paste, with only mild heat. The edible part is the fruit. In large studies, regular chili eaters had lower all-cause mortality. It's rich in vitamin C, vitamin A, and vitamin B6. Nam Jim Gai, Thai sweet chili sauce, is made by simmering minced red spur chilies and garlic with sweet vinegar, making the perfect dipping companion for crispy Thai fried chicken. Prik Gaeng Daeng, authentic Thai red curry paste, is made by grinding rehydrated dried spur chilies with fresh aromatics, serving as a rich base for curries enjoyed with steamed jasmine rice. The whole fruit is eaten fresh, dried, or as paste, and the younger green pods are milder than the ripe red ones. Eat it with a little oil, since dietary fat helps your body absorb the pigment it turns into vitamin A. Wear gloves and keep your hands away from your eyes, since the chili's oil clings to skin and stings the eyes badly. Follow Longevity Biome for a new Thai plant every day.
Thai Sweet Chili Sauce — น้ำจิ้มไก่ (nam-jim-gai)
Thai Red Curry Paste — พริกแกงเผ็ด (prik-gaeng-ped)
Source: Chili-pepper intake & all-cause/CV mortality meta-analysis (2021), PMC8463741. Cohort: Chopan M, Littenberg B (2017). PLoS One. DOI:10.1371/journal.pone.0169876
Educational content, not medical advice! Consult your doctor before changing diet or medication.
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Food and nutrients
Rich in: vitamin C, vitamin A, vitamin B6
Research context
Regular chili eaters had lower all-cause mortality in large studies — meta-analysis, 2021 (observational)