Thai Hot Pepper, Heirloom Seeds

Thai Hot Pepper, Heirloom Seeds — 50,000–100,000 SHU, the Essential Chili of Southeast Asian Cuisine

Thai Hot Pepper (Capsicum annuum) is one of the most diverse and recognizable hot pepper varieties — with nearly 80 different types, the hot Thai registers at 50,000–100,000 SHU, about 10x more heat than a jalapeño. Slender, pointy 2–3 inch pods are scorching and perfect in nam phrik, the hot pepper condiment on every Thai table. Compared to commercial Thai varieties, these plants are slightly smaller in stature, fruit is a bit larger, and nearly every pod ripens by frost. Very hot. 90 days.

Why Grow Thai Hot Pepper?

• 50,000–100,000 SHU — 10x hotter than a jalapeño, essential for authentic Thai cooking
• 2–3 inch slender, pointy pods — perfect for nam phrik and Southeast Asian dishes
• Nearly every pod ripens by frost — reliable and productive
• Harvest green or red — both stages deliver bold heat
• Open-pollinated heirloom — save seed year after year

Growing Notes

Start indoors 8–10 weeks before last frost. Transplant outdoors after frost danger has passed, spacing plants 18 inches apart in full sun. Water consistently. Harvest green or allow to ripen fully red. 90 days from transplant.

Days to maturity: 90 days
Heat level: 50,000–100,000 SHU
Pod size: 2–3 inches, slender
Type: Heirloom, Open-Pollinated, Non-GMO, Annual
Sun: Full sun
USDA Zones: 3–12