Thai hot peppers, also known as bird's eye chilies, are small, fiery peppers that measure between 50,000 and 100,000 Scoville heat units, making them significantly hotter than a jalapeño but milder than a habanero. These peppers have a slender, tapered shape, are about 1–2 inches long, and mature from green to a bright red color. They have a fruity, earthy flavor with a pungent heat that is used widely in Thai and other Southeast Asian cuisines, often in curries, soups, and stir-fries. 

Size and shape: Small, slender, and tapered, usually 1–2 inches long and 1/4–1/2 inch wide.

Color: Green when young, ripening to a bright red.

Flavor: Fruity and earthy, with a pungent heat.

Texture: Thin, crisp, and waxy when fresh. 

Scoville units: 50,000–100,000 SHU.

Comparison: About 23 times hotter than a jalapeño and roughly one-third as hot as a habanero.

Note: The seeds and membranes contain the most heat and can be removed to reduce it. 

Thai Chili

Thai chili, also known as bird's eye chili or simply bird chili, is a small, fiery pepper variety native to Southeast Asia. 

Plants are 2’- 4’ tall and loaded with slender 1-1/2” pods that grow upright. Chiles mature from yellow-green to bright red and have a unique, smoky flavor that creates their distinctive tabasco taste. Easy to grow and vigorous. Good for container gardens and ornamental.

Zones: 3-12 Open Pollinated, Heirloom, Hot Pepper, Warm Season

Capsicum frutescens (81 days) 

Heat Level: Very Hot  Scoville: 30,000 - 50,000

~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5 gallon containers. Harvest peppers when they are full size and glossy red. 

Compadre F1 Hybrid Hot Pepper Seeds(F1) Plant produces high yields of large Jalapeno peppers. Peppers are hot, have thick flesh, and turn from shiny green to red when mature. Plant has green stems, green leaves, and white flowers. Does well in alkaline soils. Heat and cold tolerant as well in stressful weather. Excellent choice for home gardens, market growers, and open field production. Disease Resistant: PVY, TMV. Scoville Heat Units: 30,000. Water regularly, but do not over-water.

These are VERY easy to grow and will not disappoint.

Size

Uniform fruits of dark green color, smooth and shiny surface.

Low susceptibility to cracking, sunburn and fruit rot.

The Aji Rico pepper is a hybrid hot pepper that won the All-America Selections (AAS) Edible/Vegetable award in 2017: 

1000-5000 SHU

Aji Rico peppers are narrow and conical, with thin walls and a crunchy texture. They mature from green to red and can be eaten at any stage of ripeness. 

Aji Rico peppers have a citrus flavor and a warm, medium heat level. 

Aji Rico peppers can be eaten fresh, cooked, or dried into a paprika-style powder. They are great in salsas, sauces, and soups.

Tombstone Ghost Pepper

So bad you’ll wish you were in Boothill! The heat is far more than you would expect. It keeps creeping up on you until shivers go down your spine and your face goes numb. Not even whiskey will save you! It has been said that when people survive the heat of this Outlaw Pepper they become Tombstone Legends! 

Pods are 3” long and 1” wide with red dented skin. The 30” tall plants will produce fruit all season. The flavor is fruity up front then spooky hot. This is not for scaredy cats!  Capsicum chinense/C.frutescens  (100 days)

Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. 

Heat Level: Extreme, Severe and Intense.  Scoville Heat Units 1,000,000 

~ Packet contains 10 seeds. 

The Aji Pineapple pepper is a variety of the Capsicum baccatum pepper that gets its name from its unique flavor and appearance: 

The Aji Pineapple pepper has pendant-shaped pods that start green and mature to a sunny yellow or orange. 

The Aji Pineapple pepper has a tropical taste with a balance of spiciness and sweetness, similar to fresh pineapple. It's more tart, citrusy, and floral than other baccatum peppers. 

The Aji Pineapple pepper has a moderate heat level, typically 30,000 to 50,000 Scoville Heat Units. 

The Aji Pineapple pepper is a rare and exotic variety that originated in Peru. 

The Aji Pineapple pepper can be used in salsas, sauces, marinades, hot sauces, tom kha gai, aioli, egg salad, and white chili. 

The Aji Pineapple pepper is easy to cultivate and thrives in cooler climates. It's a high producing variety that can produce several dozen peppers per plant.