Thai Dragon Hot Chile Pepper

75-85 days. Sizzling in at 75,000 to 150,000 Scoville heat units, these pinkie-size, thin-walled, shiny red Peppers give Thai, Vietnamese, Korean and Chinese foods their distinctive heat. Up to 200 pendant, 3" fruits adorn 18"- to 24"- tall prolific plants. Maturing from green to red, they may be harvested individually or you can pull out the entire Pepper-encrusted plant to hang upside down to dry and use over time. Dry, freeze or pickle them and you'll never suffer another ho-hum meal. (OP.)

One packet of about 30 seeds
In stock
Item
#3645
$3.95
  • Buy 10 for $3.55 each and save 10%
  • Buy 50 for $2.95 each and save 25%
  • Information
  • Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

    Average seed life: 2 years.

  • Gardening Tips
  • Featured Recipes

Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

Average seed life: 2 years.

Back to Top