We’ve sampled about every source of Thai chili available and these are the absolute best we could find. Use these top-shelf chilis when you want to cook your best. Dried Thai Chiles (Phrik h̄æ̂ng, พริก แห้ง) are used either whole or ground in pastes in Thai cuisine. The seeds can be retained or removed to adjust heat. When used in pastes, the seeds and inner whitish membranes should be taken out to avoid excessive heat, followed by soaking in warm water to soften the flesh for easy crushing and mixing with other ingredients.