The Thai wikipedia image for PHRIK YUAK is a bell pepper (capsicum).

My understanding is that it is a more slender, light green pepper.

I thought that bell peppers (capsicums) were called PHRIK WAN (พริกหวาน).

Can anyone assist with this? Thank you for your help. Photos attached (1 of bell peppers, 2 of PHRIK YUAK).

You are right. The second photo of PHRIK YUAK, however, I'm not sure about.

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Dear AyG,

Thank you very much for that confirmation.

I also appreciate your comment on the second photo of PHRIK YUAK. I will use the first one.

Will you fix the WP entry while you are at it? If not, can your photo be used freely?

Dear Seligne2,

Thank you for your mail.

I am not sure how to fix the WP entry. You are free to use both of my photos.

Thanks! I will fix it.

Dear Seligne2,

Thank you very much for offering to fix that error on WP.

According to AyG, photo 1 seems to be correct for PHRIK YUAK.

I am just wondering if the forum members would be interested in starting a Thai Chilli Heat Scale, classifying them into their respective 'heat levels', say from 1-10 - similar to the Scoville scale. I have been thinking about this for a while.

I could start it off with a list of the chillies I know. If anyone is interested, please let me know. This is a 'food' related item, however considering that the Thai script will have to be used, it will, I guess have to be posted in the language forum.

Uh, there is some confusion on my part. I thought AyG was confirming that Photo 2 was prik yuak.

My dictionary defines prik yuak as bell pepper; green pepper (bell pepper); pimento (pepper); sweet pepper.

It defines prik yuak ​dɛɛng as red pepper (bell pepper)

It defines prik waan as green pepper (bell pepper); pimento (sweet pepper); sweet pepper

Dear Seligne2,

I think that AyG said that he was not sure of the second photo of PHRIK YUAK (the pale green slender type). Therefore, photo one of PHRIK YUAK (the broader pale green type) would be PHRIK YUAK.

There is quite a lot of confusion regarding descriptions of peppers. Many, despite their colour, shape or size are simply described as bell peppers (particularly in the US, I understand).

Your first definition of PHRIK YUAK 'bell pepper; green pepper (bell pepper); pimento (pepper); sweet pepper' could describe PHRIK YUAK generally, however I believe that would cause misunderstandings.

I am not sure if there is actually a PHRIK YUAK DAENG. I think they are actually referring to PHRIK WAAN - the standard bell pepper/capsicum, as shown in the first photo of my post (3 coloured).

I hope that this clears things up and that my understandings are correct.

Heat scale

PHRIK WAN - no heat

PHRIK YUAK - mild heat, used as a vegetable, rather than a spice

PHRIK CHI FA - spicy

PHRIK KI NU - very spicy

PHRIK KI NU SUAN - even spicier

Thai chillies fit the general rule that the smaller the chilli the intenser the heat.

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Thanks for that AyG. A good start for the Thai Chilli Scale!

Maybe we can add a number to those, perhaps on a scale from 1-10. I will try and put something together soon.