Siling Labuyo Hot Pepper Seeds | Filipino Bird’s Eye Chili

Grow a Fiery Favorite of Filipino Cooking

Siling Labuyo is a small, very hot chili associated with Filipino cuisine. Its upright fruits ripen to vivid red, bringing concentrated heat to dipping sauces, seasoned vinegar, and cooked dishes. Grow a plant near your kitchen garden or in a sunny patio container so a few freshly picked chilies are close at hand.

This Capsicum frutescens pepper thrives in warm growing conditions. Start seeds early, provide steady warmth, and allow time for plants to establish before expecting a harvest.

What You Are Ordering

• Product: Seeds for planting, not live plants or fresh pepper pods.
• Variety: Siling Labuyo, also known as Filipino bird’s eye chili.
• Species: Capsicum frutescens.
• Pack options: Choose 10, 30, 100, or 1,000 seeds from the available sizes.
• Fruit: Small, upright chilies that turn red at maturity.
• Heat: Very hot; intensity varies with individual plants and growing conditions.

Starting Seeds

1. Start indoors approximately 10–12 weeks before your last expected frost.
2. Sow about 1/4 inch deep in a moist, well-drained seed-starting mix.
3. Keep the growing medium around 80–85°F (27–29°C). A seedling heat mat can help maintain consistent warmth.
4. Keep evenly moist without soaking. Germination often takes 2–4 weeks, but can take longer under less favorable conditions.
5. After emergence, provide bright light and adequate airflow.

Transplanting and Growing Care

• Outdoor timing: Harden seedlings off gradually and transplant after frost danger has passed, when nights consistently remain above approximately 55°F (13°C).
• Light: Choose a warm, sunny growing location.
• Soil: Use fertile, well-drained soil enriched with organic matter; a pH around 6.0–6.8 is suitable.
• Water: Water consistently, allowing the upper soil surface to begin drying between waterings. Avoid waterlogged roots.
• Containers: Use a pot of approximately 5 gallons or larger with drainage holes.
• Season: Commonly grown as a warm-season annual in frost-prone climates; plants may persist longer in frost-free conditions.

Harvesting and Kitchen Use

Harvest red, fully ripe chilies by clipping the stems with clean garden scissors. Pick regularly as fruits mature. Use sparingly in dipping sauces, vinegar preparations, marinades, and cooked dishes, or dry suitable harvested fruits for later seasoning.

Hot Pepper Handling

Wear gloves when handling harvested peppers or seed material that may carry pepper residue. Avoid touching your eyes and face, and wash hands and tools thoroughly after handling. Avoid inhaling pepper dust when drying or grinding chilies. Keep seeds and hot fruits away from children and pets.

Seeds are sold for planting and should not be eaten. Do not apply lime juice or other acidic home remedies to irritated skin.