10 seeds
Orange skinned variety of the flaming hot thai pepper. This variety is widely used in Thai cooking and is six times hotter than jalapeno peppers. A single plant can produce up to 200 fruits. Easily container grown, or as an annual. Beautiful fruits are bright orange and when in full fruit the plant makes for an amazing ornamental! Open pollinated. A thin, Thai-style pepper, unique for its orange ripening pods. The slender pods grow to a few inches long and have colorful, orange skin. They are quite hot in flavor, typical for Thai peppers. Single plants are prolific and can yield 100-200 fruits. Days to Maturity 70-90 days. Origin Varietal from Thailand.
Start seeds in small containers from 8-10 weeks prior to the last frost date. Plant seeds approximately 1/4-1/2" deep in moist, well drained potting soil. Most standard soil mixes are suitable for pepper seeds. Soil temperature must be kept at 75-90F for proper germination. Cool soil, particularly at night can inhibit or significantly delay germination. To keep soil temperature warm, start seeds indoors, in a greenhouse and/or use a seed starting heat mat. Keep soil moderately moist, though not overly, dripping wet. Water soil when the soil surface just begins to dry. Allow proper air circulation for containers.
Optionally, seeds can be dipped in a dilute hydrogen peroxide mix (1 tsp hydrogen peroxide per cup water) for one minute to disinfect seeds prior to planting. If your soil or seed setup is susceptible to mold growth this can be useful to kill mold spores.
Once seedlings have sprouted, keep in small containers until a few sets of leaves have developed. Transplant to larger containers or outdoors. If transplanting outdoors, make sure to harden off seedlings by exposing them to only filtered sunlight for up to 1-2 weeks. Thin plants to 3-4 ft and rows to 6-10 ft. Estimated germination time under optimal conditions: 2-8 weeks
Thai Hot Orange pepper Pepper
$2.99 FOR 10 SEEDS
Orange skinned variety of the flaming hot thai pepper. This variety is widely used in Thai cooking and is six times hotter than jalapeno peppers. A single plant can produce up to 200 fruits. Easily container grown, or as an annual. Beautiful fruits are bright orange and when in full fruit the plant makes for an amazing ornamental! Open pollinated. A thin, Thai-style pepper, unique for its orange ripening pods. The slender pods grow to a few inches long and have colorful, orange skin. They are quite hot in flavor, typical for Thai peppers. Single plants are prolific and can yield 100-200 fruits. Days to Maturity 70-90 days. Origin Varietal from Thailand.
Start seeds in small containers from 8-10 weeks prior to the last frost date. Plant seeds approximately 1/4-1/2" deep in moist, well drained potting soil. Most standard soil mixes are suitable for pepper seeds. Soil temperature must be kept at 75-90F for proper germination. Cool soil, particularly at night can inhibit or significantly delay germination. To keep soil temperature warm, start seeds indoors, in a greenhouse and/or use a seed starting heat mat. Keep soil moderately moist, though not overly, dripping wet. Water soil when the soil surface just begins to dry. Allow proper air circulation for containers.
Optionally, seeds can be dipped in a dilute hydrogen peroxide mix (1 tsp hydrogen peroxide per cup water) for one minute to disinfect seeds prior to planting. If your soil or seed setup is susceptible to mold growth this can be useful to kill mold spores.
Once seedlings have sprouted, keep in small containers until a few sets of leaves have developed. Transplant to larger containers or outdoors. If transplanting outdoors, make sure to harden off seedlings by exposing them to only filtered sunlight for up to 1-2 weeks. Thin plants to 3-4 ft and rows to 6-10 ft. Estimated germination time under optimal conditions: 2-8 weeks