Ot Hiem Pepper Seeds – Vietnamese Bird's Eye Chili, Intensely Hot (Capsicum annuum)

Ot Hiem is one of Vietnam's most prized and fiercest chili varieties — a Capsicum annuum brought to the United States in the 1980s by Vietnamese refugees and now cherished by heat-seekers and Asian cuisine enthusiasts alike. These compact, prolific plants grow 1.5–3 feet tall and are covered with hundreds of slender peppers that cycle through a stunning color progression: green → black-marked → orange → vivid red. Matures in 95 days.

About Ot Hiem

The name translates roughly to "fierce pepper" in Vietnamese — a fitting description for a variety known for its tremendous, pungent heat and bold pepper character. Pods measure 1½" long × ⅛" wide. Though small in size, Ot Hiem delivers intense, clean heat that builds rapidly. Most traditionally cooked into dishes, pickled in brine or vinegar, or used to season pho, banh mi, and stir-fries. A collector's variety with genuine culinary heritage.

Culinary Uses

• Pickle in vinegar or brine as a condiment for pho and banh mi
• Stir-fry whole or sliced into Vietnamese, Thai, and Chinese dishes
• Blend into chili oils, hot sauces, and sambal-style condiments
• Dry and grind into an intensely hot, pungent chili powder
• Cook whole into soups and stews for deep, building heat

Wear gloves when handling. Wash hands thoroughly after removing gloves. Keep away from eyes and sensitive areas. Lime juice on skin can help relieve accidental burns.

Growing Tips

• Start indoors 8–10 weeks before last frost. Sow seeds 1/4" deep in warm, moist organic seed-starting mix.
• Germination takes 1–4 weeks. Use a heat mat (80–85F) for best results.
• Soak seeds in room-temperature water for up to 24 hours before planting to speed germination.
• Avoid peat plugs and standard potting soil — use organic seed-starting mix to prevent damping off.
• Harden off gradually before transplanting outdoors. Move outside once nighttime temps stay above 55F.
• Container friendly — compact plants thrive in 5-gallon pots for year-round indoor production.

Care Requirements

• Soil: Fertile, well-drained. Mulch around the base with straw or grass clippings.
• Water: Consistent deep watering during dry spells; soaker hoses recommended.
• Fertilizer: Slow-release at transplant; liquid feed every two weeks through the growing season.
• Harvest: Cut with garden scissors when peppers reach full red for maximum heat. Harvest regularly to encourage prolific continued fruiting.