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Chi-Chien Hot Pepper Seeds | Capsicum annuum | Asian Heirloom Chili
Seeds usually dispatch within 3–5 business days. Live plants usually dispatch within 2–3 business days. These are dispatch times, not delivery estimates. If your order doesn’t arrive, contact us and we’ll arrange a replacement or refund.
Chi-Chien Hot Pepper — Fiery, Ornamental & Prolific
Bring bold heat and striking color to your garden with Chi-Chien (Capsicum annuum), an extra-spicy heirloom variety prized across Chinese cuisine and ornamental gardens alike. Slender, thin-skinned red peppers ripen to a vivid crimson and deliver intense, lingering heat — perfect for fresh cooking, drying, or grinding into flakes.
Why Growers Love Chi-Chien
- Exceptional heat — one of the hotter Asian chili varieties, ideal for hot sauces, stir-fries, and salsas
- Dual-purpose plant — stunning ornamental display in beds or containers, plus a generous edible harvest
- Versatile harvest — enjoy green for milder heat, or let ripen to full red for maximum spice and drying
- Prolific producer — abundant yields of medium-size peppers throughout the season
- Adaptable — thrives in all Sunset climate zones; performs best with warm summers and mild winters
Growing Guide
- Site: Full sun, well-drained soil, sheltered from strong wind
- Soil prep: Till in compost or organic matter to 7–8 inches; add 1 lb of 20-20-20 fertilizer per 100 sq ft
- Sowing: Direct sow when soil temperature exceeds 75°F — ¼ inch deep, ½ inch apart, rows 2–3 ft apart
- Germination: 15–30 days; keep soil consistently moist throughout
- Thinning: Space seedlings 2 ft apart after germination
- Weed control: Use black plastic mulch or a 1–2 inch layer of organic mulch to retain warmth and suppress weeds
- Fertilizing: Apply 1½ oz ammonium sulfate per 10 ft of row, one week after blooming begins
- Harvest: 8–10 weeks after germination — snap or cut stems carefully to avoid breaking branches
Culinary & Storage Uses
Chi-Chien peppers are a staple in spicy Chinese dishes and pair beautifully with Caribbean-style hot sauces. Use fresh, dry whole for storage, or grind into chili flakes. Their thin skin makes them ideal for quick drying.
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