Thai CHILI PEPPER SEEDS (Red hot Chili) Great in containers - Capsicum annuum, Asian Vegetable
Thai chili peppers are known as "prik kee noo" in Thai. In English, they are known as Thai chilis or bird's eye chilis, although the latter name can be confusing as some African and North American peppers also go by the same name.
Despite its naming complexities, the Thai chili pepper is actually easily recognizable by its characteristic size, shape, and color. These peppers are relatively small, measuring approximately one to two inches in length, and slender, with a spear-like shape that may be straight or slightly curved. Thai peppers are green when they are young, but turn bright red once they are fully mature. Both colors of the Thai chili pepper are used in Thai cooking and many times they are used side by side for more visual appeal.
Thai hot chili, also known as bird's eye chili, with the fruits pointing upward to the sky, very high level of heat, commonly used in Asian cooking
The Southeast Asian peppers, known as “bird’s eye” peppers or chili padi, are small and hot. They aren’t as scorching as the very hottest peppers but they’re hot enough to require some care in handling. The peppers are slightly curvy and end in a point. They change color from green to red as they ripen.
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 plant covered with small 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).
start inside weeks before average last frost
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.
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.
(Seed Originally From Thailand) The active ingredient in chili pepper is capsaicin, which stimulates the stomach and improves digestion.
- Has laxative effects and facilitates breathing in patients with colds, promotes perspiration.
- Reduces blood pressure and cholesterol levels. This spice should be used in very small quantities, because it has strong burning effects.
- Stimulates endorphins (happiness hormone) proliferation, what reduces pain and gives feeling of happiness. Chili peppers used raw or heat-treated. Chili pepper containing kapsacin have antibacterial properties, which helps extend the freshness of the meal.
- Used fresh or dried and minced. Chili added to meat, fish, rice and vegetable dishes, as well as in cheese, cottage cheese and salad, gives them the unique spicy flavor.