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Chang-Rai
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This extremely hot pepper is both decorative and flavourful. Works well in containers.
Description
[60 days from transplanting] Also known as “Big Thai”, the Chiang Rai hot pepper originally hails from Thailand, where it’s used in many of their famously spicy-hot dishes. The fruits grow up to 6 inches (13 cm) long and mature more rapidly than many other hot peppers of this type.
Wonderful fresh, dried, or preserved in oil or vinegar. Just remember to use gloves when cleaning them under running water, as the pepper juice can burn the skin.
Scoville Heat Units: 5,000.
Note: If you have access to grow lights and a heated propagator you can start sowing your plants in December and January to give you a head start on the year.
- Sun
- Full
- Germination
- 7 - 14 Days
- Sowing Method
- Indoors Sow (propagator)
- Days to Maturity
- 75 - 95 Days
- Greenhouse / Polytunnel
- Recommended
- Seed Count
- 10
- Hot Scale
- Medium
- Scoville Rating
- 2,500 – 8,000 SHU
- Recommended Soil pH
- 5.0-6.0
Sow and Harvest Times
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Sow: | ||||||||||||
| Plant out: | ||||||||||||
| Harvest: |
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This extremely hot pepper is both decorative and flavourful. Works well in containers.