Kanthari Pepper

Kanthari is a small Indian bird’s eye pepper with some serious heat, usually somewhere around 50,000 to 100,000 SHU. It is sometimes grouped with Thai peppers, although Kanthari has its own history and is especially popular in parts of India. This is also one of the few Capsicum frutescens varieties we offer.

Like other peppers in the species, its distant roots are in South America. Over time, it became firmly established across Asia. It is especially common in Indian regions such as Kerala, Tamil Nadu, and Meghalaya.

The peppers are tiny, usually only 2 to 3 cm long, but they have plenty of heat and a surprisingly fruity flavor. Pods may begin cream-colored or green. They then turn yellow or orange before finally ripening red.

Uses

Kanthari peppers work well in curries, salads, soups, and stir-fries. They can be eaten raw, roasted, or cooked. You can also use them while green or wait until they fully ripen.

The plants will tolerate partial shade. Keep them regularly watered, but do not leave the soil soaked. With a long growing season and plenty of attention, they can grow nearly 6 feet tall.

20+ seeds per pack