Originally from Thailand, this hot pepper makes a lovely impression in a patio container. These ornamental plants are decked out with up to 200 small fruits that ripen to fiery red. Can be used fresh or dried to make an excellent chilli powder. Rating 50,000-70,000 SHU (Rating measured in Scoville heat units - SHU. The higher the rating the hotter the chilli).

Growing Information

Using a good quality, moist seed compost, sow your seeds in a propagator and cover with 6mm (¼") compost. Place on a windowsill or in a greenhouse at approximately 21-24ºC (70-75 ºF) to germinate, usually 5-7 days. Transfer seedlings into 7.5cm (3") pots and grow on. Performs well in a large pot on a patio or most productive when grown in a greenhouse. Plant out in a sunny, sheltered position 50cm (20") apart after risk of frost has passed. Support your plants as the fruit develops. Feed regularly with a proprietary fertiliser. Pick fruits once ripened to red. Sowing to Cropping: 22 Weeks

Sowing Information

Using a good quality, moist seed compost, sow your seeds in a propagator and cover with 6mm (¼") compost. Place on a windowsill or in a greenhouse at approximately 21-24°C (70-75 °F) to germinate, usually 5-7 days. Transfer seedlings into 7.5cm (3") pots and grow on. Performs well in a large pot on a patio or most productive when grown in a greenhouse. Plant out in a sunny, sheltered position 50cm (20") apart after risk of frost has passed. Support your plants as the fruit develops. Feed regularly with a proprietary fertiliser. Pick fruits once ripened to red. Sowing - Cropping: 22 Weeks