Vietnamese Pepper
Capsicum annuum 'Ot Hiem'

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Ot Hiem
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Height:

18-24 in. (45-60 cm)

24-36 in. (60-90 cm)

Spacing:

18-24 in. (45-60 cm)

Sun Exposure:

Full Sun

Sun to Partial Shade

Heat (Pungency):

Extremely Hot (above 30,000 Scoville Units)

Fruit Shape:

Tapered

Fruit Size:

Small (under 2" in length)

Fruit Color:

Green changing to red

Disease Resistance:

Unknown - Tell us

Seed Type:

Open-pollinated

Usage:

Fresh (salsa, salads)

Drying

Pickling

Ornamental (not recommended for eating)

Other details:

Average Water Needs; Water regularly; do not overwater

Soil pH requirements:

5.6 to 6.0 (acidic)

6.1 to 6.5 (mildly acidic)

6.6 to 7.5 (neutral)

Propagation Methods:

From seed; sow indoors before last frost

Seed Collecting:

Allow unblemished fruit to ripen; clean and dry seeds

Wear gloves to protect hands when handling seeds

Properly cleaned, seed can be successfully stored

Days to Maturity:

Mid (69-80 days)

Regional

This plant has been said to grow in the following regions:

Simpsonville, South Carolina

Boerne, Texas

Cedar Park, Texas

Gardeners' Notes:

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Neutral

On Jun 5, 2009, dmreed from Poway, CA wrote:

is this pepper also known as Phu Quoc?

Positive

On Nov 28, 2004, Geo1ThiChi from Simpsonville, SC (Zone 7b) wrote:

The name “Ot Hiem” translated into English says it all, Mean Pepper.

Brought to this country in the 1980’s by refugees from Viet Nam this pepper is extremely hot with an exceptionally strong pungent pepper taste. The plants grow to heights of 1 1/2 - 3 feet tall and are covered with hundreds of peppers of about 1/8 inch in diameter and 1 – 2 inches long. When ripened to a fiery red it is used by the Vietnamese in cooking or pickled, but is seldom used as a fresh pepper because of the tremendous heat.