Thai pepper (pronounced: Prik ki nu) in Thai refers to any of three cultivars of chili pepper, found commonly in Thailand, and also in neighbouring countries, such as Malaysia, Indonesia, the Philippines and Singapore. It is also found in India, mainly Kerala, and is used in traditional dishes of kerala cuisine (pronounced in Malayalam as kanthari mulagu). These tiny little fiery chilis point downward from the plant and their colors change directly from green to red. This type of chili can be found in Malaysia, Brunei, Indonesia, and the Philippines but most commonly in Thailand. Although small in size compared to other types of chili, the chili padi is relatively strong at 50,000 to 100,000 on the Scoville pungency scale. Malaysia consumes about 140 million worth of chilies each year.