Hot Pepper 'Thai Dragon'

Capsicum annuum

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Thai Dragon
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18-24 in. (45-60 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)

Medium (4" to 6" in length)

Fruit Color:

Green changing to red

Disease Resistance:

Unknown - Tell us

Seed Type:



Fresh (salsa, salads)



Other details:

Unknown - Tell us

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:

N/A: plant does not set seed, flowers are sterile, or plants will not come true from seed

Days to Maturity:

Mid (69-80 days)

Foliage Color:

Unknown - Tell us

Bloom Characteristics:

Unknown - Tell us

Water Requirements:

Average Water Needs; Water regularly; do not overwater

Where to Grow:

Suitable for growing in containers


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

Alameda, California

Casa De Oro-mount Helix, California

Los Angeles, California

Greenwood, Indiana

Marrero, Louisiana

South Orange, New Jersey

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Gardeners' Notes:


On Feb 17, 2008, daredevil from Niagara Falls, NY (Zone 6a) wrote:

I concur with everything written above about the disease-free nature, beauty and productivity of this plant, but must add a comment about the taste. In hot weather, it can be as spicy as some Habanera but never has that weird metallic aftertaste. For now, it's my favorite pepper.


On Aug 4, 2007, mystic from Ewing, KY (Zone 6a) wrote:

Received the Royal Horticultural Society (RHS), 2006 Award of Garden Merit.


On Mar 5, 2005, Breezymeadow from Culpeper, VA (Zone 7a) wrote:

I grew this variety back in 1995 it performed wonderfully.

Plants were large, bushy, pest/disease-free with no controls necessary, & covered with literally hundreds of approx. 3" long, narrow, thin-walled, HOT peppers. Like most, they started out green & ripened to red, & I used them at both stages depending on the recipe. As a fan of spicy Asian & Italian cooking, I primarily used them fresh/whole in various stirfries & Italian sauces.

I had so many left in the garden at the time we were expecting our first hard frost (end of October), that after filling 2 plastic shopping bags full of peppers, I gave up picking & simply uprooted the plants whole & hung them root side up in a spare bedroom to dry for use during the winter.

(Just an added note... read more


On Mar 4, 2005, melody from Benton, KY (Zone 7a) wrote:

Hot and productive, this pepper is nice for drying and adding to pepper blends. A couple added to a jar of pickles gives a nice bite too. Pretty much disease free in this area, it does well in my garden and I've grown it in containers with success also.


On Oct 7, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

A 1994 hybrid. 70 days. Pungent, and five times hotter than Jalapeno. Fruits are 3-1/2" long by 1/2" wide at the shoulder with thin walls.