Fresh Chiles

There are small very hot chiles, called kala aw thi in Burmese and prik ee noo in Thai, both red and green, but milder cayenne chiles are more common, long and slender and medium-hot, either red or green. Whole green cayenne chiles are used in a few curries, especially in the Rakhine area, on the west coast, where the taste is generally for more chile heat than in the center of the country. Then there are milder sweet rounded red chiles that are used in some condiments, and substituted for hotter chiles by those who prefer mild taste. Jalapeños can be substituted for green cayennes, though they have a different flavor; they are usually a little less hot than cayennes. Serranos are another possible substitute for cayennes; they are smaller and hotter than cayennes, so proceed with caution.