Bird’s Eye Chili, also known as Thai Chili (Capsicum frutescens), is a fiery hot heirloom pepper famous for its intense heat and compact size. Measuring 1–2 inches long, these slender red or green chilies pack a punch with 50,000–100,000 Scoville Heat Units (SHU). A staple in Southeast Asian cooking, they are essential for Thai curries, stir-fries, chili pastes, and dipping sauces. Plants are compact, ornamental, and highly productive, making them suitable for garden beds, patios, and containers. Seeds are heirloom, Non-GMO, and open-pollinated, perfect for gardeners who love authentic, spicy cuisine.
How to Plant
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When: Start indoors 8–10 weeks before last frost; transplant outdoors when soil is warm and frost danger has passed.
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Soil & Sun: Well-drained, fertile soil; full sun.
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Depth: ¼ inch.
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Spacing: 12–18 inches apart; rows 24–30 inches apart.
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Water: Keep evenly moist; avoid overwatering.
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Days to maturity: 90–100 days.
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Harvest: Pick green for sharp flavor or wait until fully red for maximum heat.
Cooking Tips
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Thai Cuisine: Essential for curries, stir-fries, and soups.
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Chili Sauces: Perfect for hot sauces and salsas.
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Pickling: Preserves heat and flavor.
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Drying: Makes excellent crushed chili flakes or powder.