Photo by Melody

PlantFiles: Hot Pepper
Capsicum annuum 'Thai Hot (Regular)'

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Thai Hot (Regular)

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One vendor has this plant for sale.

6 members have or want this plant for trade.

24-36 in. (60-90 cm)

18-24 in. (45-60 cm)

Sun Exposure:
Full Sun

Heat (Pungency):
Hot (5,000 to 30,000 Scoville Units)

Fruit Shape:

Fruit Size:
Small (under 2" in length)

Fruit Color:
Green changing to red

Disease Resistance:
Unknown - Tell us

Seed Type:

Fresh (salsa, salads)

Other details:
Average Water Needs; Water regularly; do not overwater
Suitable for growing in containers

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
Properly cleaned, seed can be successfully stored

Days to Maturity:
Late (more than 80 days)

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By manicgardener
Thumbnail #1 of Capsicum annuum by manicgardener

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4 positives
1 neutral
No negatives

Gardeners' Notes:

Positive Dorkasaurus On Jan 28, 2010, Dorkasaurus from Albuquerque, NM (Zone 7a) wrote:

Well suited for containers. Mine grew about 12" tall and about 12" wide and provided about 80 to 100 tiny peppers per plant. Small but potent peppers, good for adding a little heat to a dish.

Positive CurtisJones On Nov 24, 2008, CurtisJones from Longmont, CO wrote:

From your friends at Botanical Interests: Thai peppers are zesty and pungent (very hot)! The chili-loving Thai people consume more hot peppers than any other culture, and you can discover the delights of the Thai Hot flavor in your favorite stir-fry or other Asian dish by growing your own Thai peppers in your garden. The compact plants are covered with small 1 1/2” long green and red peppers at the same time, creating a beautiful ornamental display as they grow. They are an excellent choice for containers on a patio or deck, so you can enjoy their beauty even if you don’t venture eating any of their fiery fruit. (Be sure to use gloves when harvesting the fruit or handling them in the kitchen and do not touch any other body part after touching them until you have thoroughly washed your hands.)

Positive salmonslug On Apr 15, 2006, salmonslug wrote:

Wonderful spice. Hot and clean heat. I dice the peppers to spice up pastas and stir-frys. Easy to grow. All peppers I've grown really like hot sun, which is provided throughout the summer in the Columbia River Gorge. However, due to the potential for a late spring frost these peppers are best started in doors or bought as seedlings. My friends and I have had great success starting from hand collected seeds from the ripe peppers from the previous year. I simply allow the peppers to dry on the kitchen counter. Come late winter/ early spring I break open a couple peppers and plant the seeds about 1/2" deep. Most seeds germinate w/in 1 to 2 weeks-- the majority closer to 2 weeks. A friend planted one in January several years ago and successfully transplanted the start early May. This pepper plant was huge!!! The plant maxed out at about 2.5' tall and18" wide with dozens and dozens and dozens of fiery hot peppers. More typically I've seen this variety of pepper ending up about 1-1.5' in height and only about 6 - 12" wide, yielding 1-2 dozen peppers.

Positive manicgardener On Feb 13, 2006, manicgardener from Indianapolis, IN (Zone 5b) wrote:

Thai hot's can be far hotter than 30,000 scoville's.

Easily dried as Ristas or simply strung single file.

Neutral Farmerdill On Dec 20, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

A 1 ¾ X ¼ inch pepper.


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

Batesville, Arkansas
Alameda, California
Chico, California
Longmont, Colorado
Boca Raton, Florida
Indianapolis, Indiana
Salina, Kansas
Albuquerque, New Mexico
Vinton, Ohio
Austin, Texas
Flower Mound, Texas
Kennewick, Washington
White Salmon, Washington

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