These fiery peppers are in the cayenne family but pack even more heat than their New World relatives. They begin green and ripen to bright red. Red Thai hots seem less spicy than green ones, but often they just have a slower burn and the spiciness will not hit until after they’ve been eaten. Expect a searing heat about 15 times higher than that of a jalapeño. 
Red Thai hots are better contenders than green for drying, as the green peppers are fleshier and require more time and better air circulation.