Thai Bird Pepper | Premium Open-Pollinated Hot Chili Heirloom Seeds

Thai Bird Pepper is a small, intensely hot chili rated at 50,000–100,000 Scoville Heat Units. Its slender, pointed 1–2-inch pods typically grow upright, ripening from bright green to fiery red. The sharp, pungent heat is balanced by bright, subtly fruity citrus notes. Use the peppers raw or thinly sliced in Thai salads, dipping sauces, stir-fries, and noodle dishes. They are also essential to authentic red and green curries, Tom Yum soup, and marinades, where they add lasting heat and deep flavor. Dry them for flakes or pickle them for a year-round condiment. Grow in full sun and fertile, deeply worked, well-draining soil with a pH of 6.0–6.8.

Germination: 7–21 days

Maturity: 70–95 days after Transplanting

Genus: Capsicum annuum

Quantity: 25 Premium Heirloom Seeds

Appearance: Slender, pointed 1–2-inch peppers that grow upright and ripen from bright green to fiery red.

Flavor & Uses: Intensely hot with bright, subtly fruity citrus notes. Use fresh or sliced in Thai salads, dipping sauces, stir-fries, noodle dishes, curries, Tom Yum soup, and marinades. The peppers can also be dried for flakes or pickled.

Growth Habit: Compact, bushy, heat-loving plants produce abundant upright peppers and grow well in garden beds or containers.

Growing Notes: Start seeds indoors 8–10 weeks before the last frost. Transplant outdoors after frost when the soil is warm. Grow in full sun and fertile, well-draining soil, and water consistently at the base.

Harvest Note: Harvest green for a sharp, bright heat or allow the peppers to ripen fully to red for maximum flavor and heat. Cut or gently pick peppers regularly to encourage continued production.

Note: These peppers are very hot, and reactions to capsaicin oil vary. Wear gloves if you have sensitive skin, eczema, cuts, scrapes, or hangnails, or if you handle contact lenses. Capsaicin oil can remain on your fingers and transfer hours later.

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