Eden Seeds
Chilli Thai Hot Seeds
$3.90
Unit price perCapsicum annuum
Thai Hot Chilli is a compact, highly productive variety growing to around 1 metre tall and producing abundant crops of slender, tapered fruits approximately 40 mm long. The chillies mature from green to vibrant red and pack a fiery punch, making them a favourite in Southeast Asian cuisine.
With a heat rating of 7–8, Thai Hot delivers a strong, clean heat that is ideal for curries, stir-fries, sauces and spicy condiments. The fruits are particularly well suited to making traditional hot chilli vinegar and develop their fullest flavour when harvested fully red. Their thin flesh also makes them excellent for drying, allowing them to be stored and used year-round.
Easy to grow and highly ornamental, plants become covered in colourful upright fruits throughout the season, making them a productive and attractive addition to vegetable gardens, pots and patio containers.
Approximately 150 seeds per gram
Approximately 25 seeds per packet
When to Plant (Australia)
Tropics: Year round
Subtropics: August to March
Mild climates: September to December
Cold climates: Spring after frost
Planting / Sowing
Sow seed 5 mm deep in trays or punnets and keep warm during germination. Transplant seedlings once established, spacing plants 40–50 cm apart in a sunny, sheltered position.
Grow in full sun in fertile, well-drained soil enriched with compost. Water regularly and feed during flowering and fruit production for maximum yields. Harvest fruits green for a milder flavour or allow them to ripen fully red for greater heat and sweetness. Mature red fruits can be used fresh, preserved in vinegar or dried for later use.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Chilli Thai Hot Seeds
$3.90
Unit price per
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Capsicum annuum
Thai Hot Chilli is a compact, highly productive variety growing to around 1 metre tall and producing abundant crops of slender, tapered fruits approximately 40 mm long. The chillies mature from green to vibrant red and pack a fiery punch, making them a favourite in Southeast Asian cuisine.
With a heat rating of 7–8, Thai Hot delivers a strong, clean heat that is ideal for curries, stir-fries, sauces and spicy condiments. The fruits are particularly well suited to making traditional hot chilli vinegar and develop their fullest flavour when harvested fully red. Their thin flesh also makes them excellent for drying, allowing them to be stored and used year-round.
Easy to grow and highly ornamental, plants become covered in colourful upright fruits throughout the season, making them a productive and attractive addition to vegetable gardens, pots and patio containers.
Approximately 150 seeds per gram
Approximately 25 seeds per packet
When to Plant (Australia)
Tropics: Year round
Subtropics: August to March
Mild climates: September to December
Cold climates: Spring after frost
Planting / Sowing
Sow seed 5 mm deep in trays or punnets and keep warm during germination. Transplant seedlings once established, spacing plants 40–50 cm apart in a sunny, sheltered position.
Grow in full sun in fertile, well-drained soil enriched with compost. Water regularly and feed during flowering and fruit production for maximum yields. Harvest fruits green for a milder flavour or allow them to ripen fully red for greater heat and sweetness. Mature red fruits can be used fresh, preserved in vinegar or dried for later use.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
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