Asian Green Thai Chilli Seeds (30)

25,000-40,000 SHU Heat Level: MEDIUM Extreme Caution: Can irritate skin and eyes. WA Grown & Organically Fed. Asian or Thai Green Chillies are small, slender, and vibrant peppers known for their sharp, immediate heat (often 25,000–40,000+ SHU) and herbaceous flavor, popular in Southeast Asian cuisine. Harvested unripe, they are essential for green curry, stir-fries, and salads, offering a hotter, less sweet profile than their red counterparts. They are best grown as warm-season annuals, though they can be treated as perennials in tropical climates. They thrive in full sun, require rich, well-draining soil, and generally take 100-130 days to reach maturity. Key Details: Intensity: Approximately 15–40 times hotter than a Jalapeño (2,500–8,000 SHU). Color & Maturity: Green Thai chillies are harvested before they turn red, which contributes to their fresh, herbaceous, and “green” taste. Varieties: Common varieties include the tiny Bird’s Eye (Prik Kee Noo) and the longer Jinda pepper, both of which fit within this, and sometimes higher, heat range. Usage: They are staples in Thai cuisine for green curry, dips like Nam Prik Num, and stir-fries, providing an immediate, sharp, and fast-acting heat. Flavor Profile: Green Thai chillies are harvested young, giving them a grassy, vegetal, and herbaceous taste compared to the fruitier, sweeter profile of ripened red chillies Appearance: They have a smooth, taut, and glossy skin that is deep green when harvested young. Typically 2–5 cm long and quite slim, often tapering to a sharp point. They are sometimes slightly curved, though many are straight. Plant Size: Approx. 30cm to 90cm and a spread of roughly 30cm to 60cm. Cultivation Tips Germination: Needs constant heat (26–30°C) for 2–5 weeks Growth: Thrives in pots or the ground; prefers a protected, sunny spot Harvest: Matures in 100–120 days Seed-starting Step-by-step guide • When to Plant: Start seeds indoors 8–10 weeks before the last frost. In Australia, this is typically August to October for temperate regions. • Pre-Sowing Trick: Soak seeds in warm water overnight or sandwich them in a damp paper towel inside a plastic bag for 2–5 days to speed up germination. • Sowing Depth: Plant seeds 5mm (1/4 inch) deep in a seed-starting mix. • Ideal Temperature: They need soil temperatures between 22°C and 35°C to germinate effectively. Using a heat mat is highly recommended in cooler climates. • Sunlight: They require at least 6 hours of direct sun daily; more is better for high yields. • Soil: Use rich, well-draining soil with a slightly acidic pH (6.0–6.8). Amend with compost or aged manure before planting. • Spacing: Space plants 30–40cm apart in rows. For pots, a 20cm (8-inch) pot is the minimum for one plant. • Transplanting: Only move seedlings outdoors when the soil temperature is consistently above 18°C–20°C. • Harvesting: You can harvest Thai chillies at any size. Harvest while the skin is glossy and firm but still green (usually around 60–80 days after transplanting). • Cultivating Difficulty: Easy for beginners, provided their high demand for heat and light is met. Once established, they are prolific and “trouble-free” if kept warm. Do not over water (watering only when the top 2.5cm of soil is dry). Keep an eye out for aphids on new growth and spider mites in dry, hot conditions. Add to Wishlist Add to Wishlist