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The fruit of this hot Thai pepper can be harvested when green or red. The plants produce prolific harvests of small 1.5" long, pungent peppers that are traditionally used in Asian cuisine. Hardy to 55°F.

⦁    Warm season annual
⦁    Maturity: Approx. 75-78 days
⦁    Planting season: Late spring/summer

Cultivation: Transplant in late spring/early summer (soil temp at least 60°F) in a very warm and sunny location. The plant is being grown in the greenhouse for approximately 6 – 8 weeks. Harden off plants carefully before transplanting. Prepare fertile, well drained soil. Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits.


Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.


Culinary tips: Use as a condiment in stir-fries, sauces, and pickles.

Thai Pepper, Bird - Capsicum annuum

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