Extremely hot variety that is originally from Thailand. 5,000 to 30,000 scoville units. 1 1/2 inch long peppers cover the plants. Fruits start out green at first and then ripen to red. Both colors appear on the plant at the same time making this variety very ornamental as well as edible. Thin fleshed the peppers are used especially in Oriental dishes. Delicious hot and zesty peppers are good used fresh, in salad, in salsa, and cooked. Can be dried and pickled. Very good in borders, on the patio, in containers, and in the garden.
Sowing: Sow inside 1/4 of an inch deep 8 weeks prior to transplanting outside. Keep moist during germination. Planting or transplanting in 2 inch containers will produce larger plants with better roots. Harden off young plants. Transplant outside after last frost when the weather and soil is warm. Ideally seedlings will have buds but no open flowers.
Germination: 7-14 days Spacing: 12-18 inches apart. Row spacing: 18-24 inches apart Days to maturity: 90 Moisture: Moderate
Soil: Well drained fertile soil with abundant phosphorus and calcium is best. Height: 3-5 feet Light: Full sun
Information: Harvest regularly for maximum yield. Mulching is recommended to preserve moisture and help reduce weeds. Feed lightly every 4 weeks. Cannot tolerate frost. Red fruits are fully ripened.
Capsicum annuum
Pepper-Hot – Thai
$2.50
Weight | 10 g |
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Dimensions | 4 × 0.4 × 4 in |