Thai Chili (Capsicum annuum)
Fiery Flavor in a Compact, Prolific Pepper Plant
The Thai Chili Pepper is a spicy, compact, and super-productive pepper plant that delivers an abundance of bright red, slender chilies perfect for bringing heat and flavor to your favorite dishes. Common in Southeast Asian cuisine, Thai chilies are known for their bold, clean heat and ability to transform curries, stir-fries, sauces, and hot vinegar infusions.
These small but mighty peppers pack a punch—typically ranging from 50,000 to 100,000 Scoville Heat Units—making them hotter than cayenne but with a more flavorful, lingering heat. Thai chili plants are fast-growing, easy to care for, and ideal for containers, raised beds, and edible landscapes.
They thrive in full sun, warm temps, and well-draining soil, and reward growers with dozens of peppers per plant, even in small spaces. A must-have for spicy food lovers, herbalists, and culinary gardeners!
| Scientific Name | Capsicum annuum |
|---|---|
| Common Names | Thai Chili, Bird’s Eye Chili, Prik Kee Nu |
| Family | Solanaceae (Nightshade Family) |
| Origin | Central and South America; cultivated globally |
| Plant Type | Fruiting Vegetable / Annual Herb |
| Life Cycle | Perennial in tropics; Annual elsewhere |
| Food Forest Layer | Herb / Shrub Layer |
| Mature Size | 1–3 ft tall and wide |
| Light | Full Sun |
| Water Needs | Moderate; prefers consistent moisture |
| Harvest Season | Summer to Fall |
| Time to Harvest | 60–80 days from transplant |
| Self-Fertile | Yes |
| Growth Rate | Fast |
| Zones | USDA Zones 9–11 (grow as annual in cooler zones) |
| Florida Native | No |
| Propagation | Seeds |
| Seasonal Characteristics | Heat-loving annual; fruits turn from green to red |
Wondering about your USDA Growing Zone and what you can grow? 🌎🌿 Learn how to find your Zone and grow tropical plants anywhere—Florida to Alaska! 👉 Read the full blog here!
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