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 1½"-3" long, upright red and green peppers at the same time is a festive and decorative choice for patio containers. 50,000-100,000 Scoville heat units (very hot).
Days to Maturity: 90 days from transplanting
Family: Solanaceae
Type: Over 50000 Scoville Units, Chile Pepper
Native: Americas
Hardiness: Frost-sensitive perennial grown as an annual
Exposure: Full sun
Plant Dimensions: 8"–10" tall and wide, mounding plant.
Variety Info: 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: Frost Sensitive, 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: 18"–24"
Thinning: Start indoors, plant seedlings 12"–16" 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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