The Red and Green Rawit, also known as Thai pepper, are small pepperss with a spicy flavour. The pepper is a well-known product in Indonesian and Thai cuisine and is often used to make sambals and salsas, but also in curries or wok dishes. The chilli is often cooked as a whole, to be removed from the dish later. But the experienced user dares to use the pepper in the dish as well. This Rawit is a special peppers variety/species, it is slightly coarser and larger than the Bird’s eye chilies that you can often buy in the shops, but the taste and spiciness of the chillies is the same.