Thai Hot Chile Pepper Seeds

Heirloom

#0182
This packet sows up to 24 plants when started indoors.
Availability: In Stock
The chile-loving Thais consume more hot peppers than any other culture. Discover the delights of 'Thai Hot' flavor in your favorite stir-fry or other Asian dish! Compact, mounding 8" tall plants covered with 1 1/2"-3" long, upright red and green peppers at the same time is a festive and unique choice for patio containers. 50,000-100,000 Scoville heat units (very hot).
$1.89 30 seeds

Botanical Name: Capsicum annuum

Days to Maturity: 90 days from transplanting

Family: Solanaceae

Native: Americas

Hardiness: Frost-sensitive perennial grown as an annual

Plant Dimensions: 8"–10" tall and wide, mounding plant.

Variety Information: Thin, elongated and pointed, about 1 ½"–3" long, thin-fleshed, bright green turning to red when mature. 'Thai Hot' is a very hot pepper at 50,000–100,000 Scoville heat units.

Attributes: Good for Containers

When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.

When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.

Days to Emerge: 10–25 days

Seed Depth: ¼"

Seed Spacing: Start indoors

Row Spacing: 24"–36"

Thinning: Start indoors, plant seedlings 18" – 24" apart outside

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.

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