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.