PEPPER SEEDS - THAI RED HOT

Thai Red Hot Chili peppers, or Thai chilies, are a fiery and well-liked ingredient in Southeast Asian cooking. First brought to the region by Spanish and Portuguese settlers, these small, 2-3 inch chilies yield a large quantity and can be consumed fresh or preserved. Their striking deep red shade enhances the visual appeal of any dish.

Thai Red Hot Chili peppers are a staple ingredient in Southeast Asian cuisine, with a high yield of flavorful and versatile chilies. Originally introduced by colonists, these compact plants produce vibrant, 2-3 inch long chilies that can be used fresh or dried.

90 days from transplanting, experience the unique flavors of Thai Hot peppers in your favorite Asian dishes. The compact plant is perfect for patio containers and produces small red and green peppers. 50,000-100,000 Scoville Heat Units (very hot). 

Sow seeds indoors ¼" deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.

When to sow outside: 2 to 4 weeks after average last frost when air temperature is at least 70° F and soil temperature is at least 65° F.

When to start inside: RECOMMENDED. 8 to 10 weeks before average last frost. In USDA zones 9 & 10, can also sow in midsummer for fall crop.

Harvesting: Harvest when peppers have turned from green to red. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting, or wear gloves to harvest peppers.