Thai Pepper

The classic Thai chili – grows upright and is excellent for flakes, sauces, and savory cuisine.


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Thai Pepper Seeds:

No risk on your end selecting a classic choice for eastern cuisine.  The fruit is thin walled thus dries excellently.  This particular cultivar of Thai pepper, the prik kee noo, is on the hotter side of the multiple peppers that all go by the Thai nomenclature.  The Scoville heat unit measure is around 75,000+.


It seems obvious by the name – but there are multiple uses for this chili beyond use in southeastern Asian cuisine.  Like all members of the capsicum genus, these little fellers originated from the Americas before being introduced to Asia. Most culinary uses involve fully ripe red chilis. Some uses exist for green peppers – excellent for adding a little heat and some green coloration to dishes.  Majority of recipes found online will be of SE Asian focus.  One remarkable recipe is Thai Chili Oil. We have no qualms using the Thai pepper as a substitute for cayenne.


Typical fast growing annum. Productive beyond words – as long as adequate water and fertilizer is provided.  Plants tend to be more compact but have a “bushier” growth pattern. Ornamental use is not out of the picture as they adapt well to larger containers – and the plethora of bright red fruit serve as a decorative element. Start seeds 6-12 weeks before your last freeze, germinate with some form of heat source (top of refrigerator, heat mat, etc) to maintain a 75-90 temperature range.  A powerful light source and exposure to moving air such as an oscillating fan will prevent seedlings from becoming too “leggy”.

No need to dwell on this one, if you know what to do with them, you’ll know if you need em’!  If you love Thai peppers, check out our White Thai!




40,000 – 99,999

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