Thai Chili Pepper
Capsicum annuum 'Thai Bird'
vegetableThai Bird (Prik ki nu) is the small fiery chili of Southeast Asian cooking, 50,000 to 100,000 SHU (roughly 15 times hotter than a jalapeno). The 2 cm pods grow upward in clusters and ripen from green to bright red, with a clean fast-flashing heat that defines Thai, Lao, Cambodian, and Vietnamese dishes.
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Sun
full sun
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Water
Every 3 days
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Harvest
~85 days
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Difficulty
easy
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Lifecycle
annual
One season, then done
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Spacing
18 in in row, 24-30 in between rows
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Planting Depth
Same depth as nursery cell
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Soil pH
6.0-6.8
Growing Details
Soil Type
Rich, well-draining
Hardiness Zones
Zones 4 – 11
Grown as an annual. This range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Light feed at transplant; side-dress at first flower
Fertilizer
Balanced 5-10-10 or fish emulsion
🌱 Growing Guide
Start seeds indoors 8 to 10 weeks before the last frost in soil warmed to 75 to 90F (germination takes 7 to 14 days). Transplant only after night temperatures stay above 60F. Set plants 18 in apart in full sun on warm well-drained soil with 6 to 8 hours of sun. The bushy plants are heavy producers and continue setting fruit until frost; in zones 9 to 11, Thai Bird is a tender perennial that fruits for years.
Planting Calendar
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Start seeds indoors
Feb 4
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Transplant outdoors
Apr 29
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Projected first harvest
Jul 23
JJan
FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
OOct
NNov
DDec
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Basil: Repels aphids and pairs in Thai-inspired beds
- Marigolds: Suppress nematodes that damage pepper roots
- Lemongrass: Companion crop in Asian herb gardens; deters mosquitoes
- Onions: Sulfur compounds discourage aphids
❌ Keep away from
FennelBrassicas
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide
Blast with water, encourage natural predators, avoid heavy nitrogen
Hand-pick large caterpillars at dusk
Maintain steady soil moisture and adequate calcium
Hose down dusty foliage and avoid water stress
🌾 Harvest & storage
Thai Bird matures 60 to 90 days from transplant. Pick green for a fresh grassy heat (used in green curry pastes), or wait for full red for a sweeter spicier flavor (used in dried chili flakes and oils). Snip individual pods or harvest whole branches at end of season. Dry red pods on a screen for 2 to 3 weeks, then grind for the brightest chili flakes you will ever taste.
🥗 Nutrition & benefits
About 40 calories per 100 g fresh with 1.5 g fiber and exceptional vitamin C and capsaicin levels. Capsaicin has been studied for metabolism, pain relief, and cardiovascular effects, and a small amount of Thai Bird delivers substantially more capsaicin than larger milder peppers.
For educational and informational purposes only. HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.