Capsicum annuum

The Thai Red Chili, sometimes referred to as Bird’s Eye Chilies, is an essential ingredient in many Asian cuisines, prized for its strong, distinctive heat and small size. These peppers average 3.75 cm to 5 cm long, starting out green and turning a vibrant red at maturity. They offer a potent, lingering heat that falls somewhat between a Jalapeño and a Habanero (ranging from 50,000 to 100,000 SHU). Widely used to add authentic spice and flavour to curries, stir-fries, and sauces.

What you need to know to Plant & Grow

These heat-loving peppers require a long, warm season and a sunny location to ensure a full, productive harvest.

Sow Indoors: Start seeds indoors 8 to 10 weeks before the last expected frost date. Use a soilless growing mix.

Germination: Seed typically germinates in 10 to 20 days. Maintaining the growing medium at a temperature of 21°C will enhance germination.

Transplanting: Transplant seedlings after hardening off, in late May to early June, to a location with Full Sun and rich, well-drained soil.

Planting Depth: 6 mm

Seed Spacing: 45 cm

Thin to: 60 cm

Row Width: 75 cm

Control weeds and avoid high nitrogen fertilizers. The plants are generally compact but may benefit from staking when loaded with fruit. For best heat and flavour, harvest when the chilies have fully matured to a deep red colour. Harvest Time is approximately 72 days after transplanting.

Approx. 25 seeds/pkt