Thai Culinary chilli seeds
What makes Thai Culinary a staple
Thai Culinary is a classic Thai chilli with a slim, pointed shape and plenty of heat. It is a staple of South-East Asian cooking and a must if you want to grow chillies with authentic flavour.
Background and name
This type of chilli is used widely in Thai cooking – in stir-fries, curries, salads and sauces. Thai Culinary is not a single variety but a collective name for the slim, red, very hot chilli pods that dominate Thai food.
Appearance and growth habit
The plant is bushy and grows to about 60–80 cm. It bears masses of slim, upright pods that ripen from green to red. The pods are 4–6 cm long and sit close together.
Estimated Scoville heat
Approx. 30,000 – 50,000 SHU
Flavour and uses
The flavour is hot, fruity and slightly bitter. The heat is intense but short, which makes it ideal for quick stir-fries, hot sauces and chilli salt.
Tips for using Thai Culinary
Use it fresh, dried or as chilli flakes. It works well in pad thai, tom yum soup and green curry, and it can also be fermented into your own Asian chilli sauce.
How to grow Thai Culinary
Thai Culinary belongs to Capsicum annuum and can be sown between February and April. The plant is hardy, fast-growing and very productive. It suits both pots and open ground, ideally in full sun.
The price is for 6 chilli seeds
Sow in moist seed compost and keep warm, about 25–30 °C for best germination. The compost should be moist but not wet. A propagator is handy for keeping the air humid. Once the seedlings have grown a little and have their second pair of leaves, you can lower the temperature to about 20 °C and move them out of the propagator. They thrive on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.
