Jennifer wrote:Harlequin wrote:Jennifer wrote:
a bit sayang I know, somemore many unripe green ones.
The unripe green ones are best for making tomyum soup
is there any difference in the degree of spicyness between the unripe and ripe chilli padi?
less spicy i think, the Thais are big in using green chili padi, love their sweet and sour green chili sauce served with the thai sharks fin soup.