• Fresh Thai hot peppers from Hudson Valley Seed Co., vibrant red vegetables with green stems on display.
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Hudson Valley Seed Co.

Thai Hot Pepper

Capsicum annuum

Certified Organic

Fiery and attractive little sparks of flavor.

Feisty tiny chilis that cover the entirety of subcompact plants like sparkly red Christmas lights (same size and shape, practically!).

Unit Price Quantity Availability
25 Seeds $3.99
In Stock
75 Seeds $6.99
In Stock

Price as selected: $0.00

Ships within 2-3 business days

Growing instructions
Pepper seed requires heat to germinate; it just won't do much in cool soil. So the first trick is to find a spot that is steadily warm; usinag a heat mat is ideal, but above the fridge may work, as might a spot near the woodstove. Sow pepper seeds at least 6-8 weeks before your last frost date; they mature later in the season than tomatoes, and to get a good crop of ripe peppers requires an early start. (If you prefer green peppers, you've got more flexibility.) Sow peppers about a quarter-inch deep in soil blocks or plug trays. Give them a good ten to fourteen days to germinate before thinking of giving up on them. Once up, peppers grow quite slowly when young and, again, require warmth to grow quickly. Peppers should not be transplanted until the weather is settled, usually about two weeks after tomatoes go in. Space them about 18" apart. Row cover provides a warm microclimate for quicker growth. Although most pepper plants stay much smaller than tomato vines, their stems are weak and, when loaded with fruit, they tend to blow over in late summer storms. They can easily be staked to prevent this.
Product Details
Days to Maturity 85 days from transplant
Days to Germination 10-14 days
Height at Maturity 18 inches
Sun Conditions Full Sun (8+ Hours Sun)
Planting Depth 1/4 inch
Row Spacing 24 inches
Plant Spacing 18 inches
    Fresh Thai hot peppers from Hudson Valley Seed Co., vibrant red vegetables with green stems on display.
    • 5 stars: 1 (100%)
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    J
    Jeff C.

    In 2004 to 2014 I grew 4-5 little bushes a year of these small Thai Red Chili peppers. They were easy to grow, problem free and highly productive. They do need full sun and good garden soil with regular water and weeding. And they also need to be harvested. The best way to harvest them is to pull the entire bush when full of beautiful red Thai chili's and pull them off at your garden table. I cook with them in a number of Thai dishes both fresh and dried with excellent results. They retain their heat and refined flavor for years dried sealed in a canning jar with lids tightly sealed. I am almost out of my supply of these dried Thai chili peppers from the 2014 season. I plan to grow them again and am glad to see the seed is still available. These are hot chili's. 3-4 pf these tiny peppers dried and crushed is plenty in a dish for 6 people. If you like you Thai food ultra hot, us 8-9. Each bush will produce 60-70 peppers or more depending on the season. These are a far better choice for Thai Cuisine than the ultra hot peppers that are so popular right now. The popular ultra hot peppers don't have the right flavor for Thai cuisine. In addition if using other peppers either sweet or hot in a Thai dish like Green Curry, these little pepper are great for titrating the final level of spice. Finally, it is far easier to titrate heat in a dish with these small peppers but it can still be over done.