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Thai Red Chilli Pepper

$1.75Price
  • Thai red chilli pepper, also known as bird's eye chilli or Thai chili, is a small and potent chili pepper commonly used in Thai cuisine. It is known for its vibrant red color, fiery heat, and distinct flavor. 

     

    Thai red chilli peppers are small, typically measuring around 2-3 centimeters in length. They have a glossy, bright red skin when fully ripe.

     

    Thai red chilli peppers are known for their intense spiciness. They rank high on the Scoville scale, which measures the heat of chili peppers. Thai chilies typically have a Scoville rating ranging from 50,000 to 100,000 heat units, making them significantly hotter than jalapeños.

     

    Besides their fiery heat, Thai red chilli peppers have a fruity and slightly sweet flavor. They provide a distinct kick to dishes, adding a spicy and aromatic element to Thai cuisine.

     

    Seeds per pack: 25

    • Soil Preparation: Peppers prefer well-draining soil that is rich in organic matter. Before planting, work compost or well-rotted manure into the soil to improve its texture and fertility. Peppers prefer a soil pH of 6.0 to 6.8.

    • Planting: Peppers are warm-season crops that should be planted after the danger of frost has passed. Plant seeds indoors 8-10 weeks before your last expected frost date. Transplant seedlings into the garden when they are 6-8 inches tall, spacing them 18-24 inches apart in rows that are 24-36 inches apart.

    • Watering: Peppers require regular watering to keep the soil moist. Provide about 1-2 inches of water per week, depending on weather conditions. Avoid overwatering, as peppers can be prone to fungal diseases in waterlogged soil.

    • Fertilizing: Peppers are heavy feeders and require regular fertilization to produce a bountiful harvest. Use a balanced fertilizer at planting time, and apply additional fertilizer every 4-6 weeks throughout the growing season.

    • Pest and Disease Control: Peppers can be susceptible to a variety of pests and diseases, including aphids, flea beetles, and bacterial leaf spot. To control pests, use insecticidal soap or neem oil as needed. To prevent disease, practice good sanitation and avoid overhead watering.

    • Harvesting: Peppers are ready to harvest when they are fully mature and bright red in color. Cut the peppers from the plant using a sharp knife or scissors, leaving a small stem attached. Be careful not to damage the stem or other peppers in the process.