This small Thai chili, with its very tough skin, is no more than 4 cm long, but its heat is powerful! Hotter than cayenne, its Scoville rating can reach 100,000 units. It is highly prized in Thai and South Asian cuisine in curries, salads, soups, and more. Don't be fooled by its initially sweet taste, which becomes lemony before developing an intense, yet pleasant, heat.
The productivity of the compact plants, 20-30 cm high, is impressive. The chilies, initially green, turn a flamboyant red and persist on the plant for a very long time. Like all chilies, it loves intense, humid heat and full sun. Whether in pots or in the ground, it should not be cultivated outdoors until nights have warmed up significantly, around mid-June.
Days to harvest: 85
20 seeds per packet
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