Thai pepper, often sold as bird's eye or Thai hot, is a small, intensely fiery chili central to the cuisines of Thailand and Southeast Asia. The slender pods are only one to two inches long and grow upright on compact bushy plants, often pointing skyward in colorful clusters. Heat is fierce, commonly 50,000 to 100,000 Scoville units, with a clean, sharp burn and bright flavor. The pods ripen from green to red and are used both fresh and dried in curries, stir-fries and sauces. The plants are highly ornamental and prolific, setting scores of small pods, and they make excellent container specimens as well as a productive kitchen chili.
Flavor Profile
Fiercely hot with a clean, sharp burn and a bright, slightly fruity flavor used both fresh and dried.
Visual Characteristics
Small, slender upright pods one to two inches long borne in clusters, ripening from green to brilliant red.
Growing Tips
Compact and ornamental, ideal for containers; the small pods dry easily and the plants crop very heavily.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.