Thai Birdseye Red Chilli Seed Packet (30 Seeds)

30,000 SHU Heat Level: MEDIUM Extreme Caution: Can irritate skin and eyes. WA Grown & Organically Fed. Small, fiery-hot peppers used in South East Asian and Indian cooking, known for their intense heat, fruity flavour, and compact plant size. Thai Birdseye Chili, also known as the Thai chili, is a small, potent chili pepper known for its intense heat and fruity flavor, used widely in Thai, Indian, and other Asian cuisines. Growing on compact plants, these chillies are edible and turn from green to red as they mature, with the red variety offering more heat. They are excellent for stir-fries, curries, soups, and salads, and can also be grown ornamentally in pots. Seed-starting Step-by-step guide • Prepare mix: Fill cells with quality seed mix; moisten until damp, not soggy. • Sow seeds: Plant ~6 mm deep, 1 per cell (or 2 and thin). Lightly press surface. • Warm & cover: Place trays on a heat mat, cover with dome, keep 25–30°C. • Keep moist: Mist or bottom-water; avoid water logging. • Light: Set grow lights above trays for 14–16 hrs/day. • Monitor: Check daily for moisture, mold, or damping-off; vent dome briefly. • Germination: 7-14 days. • Transplant: At ~15 cm or several true leaves, move into pots with nutrient rich, well-draining soil. • Aftercare: Reduce humidity, harden off 7–10 days before outdoors. Begin light feeding once roots establish. • Position: 6-8 hours full sun. • Days to Harvest: 60-80 days. Harvest chillies regularly to encourage further fruit production. Be patient, leave the red pods on the plant for at least five days after they change colour for flavour development and maximum fructose, spiciness, and aroma. • Water & Feed: Use well-draining, nutrient-rich soil and fertilise with a balanced, water-soluble NPK. • Cultivating Difficulty: Moderate – Challenging. Due to insufficient light or temperature, over watering leading to root issues, poor soil and nutrients, and pest or disease problems. Add to Wishlist Add to Wishlist