Thai chili seeds
One of our favorites!!!!!!! One taste of these chilis and you will remember almost every Thai dish you have ever had. Thai chilis are the main staple in Thai curries. Their popularity has also spread into Indonesian, and Malaysian cuisine. These chilis are used in numerous popular Thai dishes including but not limited to Pad Thai, Pad see eew, khao soi gai, and many others. Our favorite is tom kha gai, another popular coconut milk-based soup.
Thai chili plants do not know moderation. Each plant will yield an incredible amount of chilis. They are by far one of the more generous and prolific chili varieties. This is good as they can be dried, or frozen. These can be used to make your own Thai chili oil or Thai hot sauce, perfect for keeping for warm soups to keep you warm until the next spring comes.
Seed count:15
Botanic name:
Capsicum baccatum
Plant spacing:
12 - 24" apart
24 to 36" for rows
Color:
Bright red
Sowing depth:
1/4 inch
Sun requirements:
Full sun
Utilization:
Although this is a versatile chili that adds an amazing flavor and spice to many dishes, its best used in Thai cuisine.
Frost hardy:
No
Maturity days:
120-130 days
Life cycle:
Perennial
Can I start indoors:
Yes
Container friendly:
Yes
Other names:
Birds Eye Chili, Indonesian Chili, Asian Chili, Cili Padi, and Kanthari
Scoville Units:
50,000-100,000
Growing Instructions:
Indoor Seed Starting
Gather Your Supplies:
- High-quality seed starting mix
- Seed trays or small pots
- Chili and pepper seeds of your choice
- Germination mat or heat mat
- Grow lights (if natural light is insufficient)
- Labels and a pen for plant identification
Sow the Seeds:
Fill your trays or pots with damp seed starting mix.
Make small indentations about ¼ inch deep. Place a couple of seeds in each hole.
Gently cover the seeds with a thin layer of mix and mist with water.
Provide Consistent Warmth:
This is the most important aspect! Chili and pepper seeds germinate best with soil temperatures between 75-85°F (24-29°C).
Place your seed trays on the germination mat to maintain the optimal temperature.
Maintain Moisture:
Keep the soil consistently moist, but not waterlogged. Use a spray bottle to mist the soil.Consider placing a humidity dome or plastic wrap over the trays to retain moisture.
Provide Light:
Once the seedlings emerge, provide them with plenty of light.
If using grow lights, keep them a few inches above the seedlings, adjusting their height as they grow.
Outdoor Seed Starting:
Timing is Crucial:
Peppers and chilies thrive in warm weather. Start your seeds outdoors only after the last frost risk has passed, and soil temperatures remain consistently warm.
Prepare the Soil:
Choose a sunny, well-drained spot in your garden.
Amend the soil with compost to boost its fertility.
Direct Sow Your Seeds
Follow the seed packet instructions for spacing.
Sow the seeds at the recommended depth and cover them lightly with soil.Water them thoroughly.
Hardening Off (For Indoor-Started Plants):
Before transplanting indoor-started seedlings outdoors, gradually acclimate them to outdoor conditions over a period of 7-10 days.
Start by placing them in a sheltered spot with partial shade for a few hours daily. Gradually increase their exposure to direct sunlight and wind.
Additional Tips:
Spacing: Plant spacing will vary depending on the chili or pepper variety. Research the specific needs of your chosen varieties.
Drought Tolerance: While chili and pepper plants are relatively drought tolerant, they will perform best with regular watering, especially during flowering and fruiting.
Container Growing: Chili and pepper plants thrive in containers. Choose a pot that's appropriately sized for the mature plant.
