Thai Hot Pepper is a small, fiery chili pepper commonly used in Thai cuisine. It is known for its intense heat and is one of the hottest peppers in the Capsicum annuum family.
The Thai Hot pepper is typically about 1-2 inches long and 1/4-1/2 inch wide, and has a bright red color when mature. The skin is thin and smooth, and the pepper has a tapered shape with a pointed end. The flavor of the Thai Hot pepper is fruity and slightly sweet, but the heat can be overwhelming for those not accustomed to spicy foods.
The heat of the Thai Hot pepper is measured on the Scoville scale, which ranges from 0 (no heat) to over 2 million (extremely hot). The Thai Hot pepper has a Scoville rating of approximately 50,000-100,000, making it significantly hotter than a jalapeño pepper but not as hot as a habanero pepper.
The Thai Hot pepper is used in a variety of Thai dishes, including curries, stir-fries, and soups. It is often added whole to dishes to infuse them with heat, or it can be sliced or chopped and used as a garnish. The seeds and membranes inside the pepper are the hottest part, so some recipes call for them to be removed to reduce the heat level.
Thai Hot Pepper
Plant directly into rich soil, 30” apart or into large 5-gallon containers. Plant peppers outdoors on a cloudy day, just prior to getting rain. Plant when soil is warm, at least 2 weeks after last frost, and when temperatures remain above 70 F.