Pepper comparison
Ají Amarillo vs Thai Bird's Eye
Thai Bird's Eye is roughly 1.9× hotter than Ají Amarillo.
Hot30K–50K SHU
Ají AmarilloFrom south america
- Flavor
- Uniquely tropical and fruity — passion fruit and mango notes — with a clean, vibrant heat.
- Color
- Bright orange-yellow
- Best uses
- Peruvian ceviche — leche de tigre marinade · Papa a la huancaína sauce (Peruvian potato dish) · Lomo saltado stir-fry base
- Pairs with
- Peruvian, Seafood, Potatoes, Lime
Hot50K–100K SHU
Thai Bird's EyeFrom southeast asia
- Flavor
- Sharp, bright heat with a clean finish and very little fruit character.
- Color
- Red or green
- Best uses
- Fresh in Thai salads, soups, and stir-fries · Fermented into sambal and chili pastes · Sliced into Vietnamese dipping sauces and pho garnishes
- Pairs with
- Thai, Vietnamese, Indonesian, Filipino
Quick verdict
Which one to use
- —If you want more heat: reach for Thai Bird's Eye (50K–100K SHU).
- —If you want manageable heat: use Ají Amarillo (30K–50K SHU).
- —For Ají Amarillo-style flavor: uniquely tropical and fruity — passion fruit and mango notes — with a clean, vibrant heat.
- —For Thai Bird's Eye-style flavor: sharp, bright heat with a clean finish and very little fruit character.