The first thing you should know about the Bird’s Eye Chili Pepper is that it is ... HOT! That’s also the third and fifth things you should know. Small 1"-2", tapered fruit grows on a compact bush and ripens through all the showy colors of a painted bunting, green to purple to orange to red. Pungent with fruity, tropical notes and a serious blast of heat. Use this little Thai chili to add fiery flair to everything from Asian stir fries to Indian curries to South African peri-peri sauce.
- Fruity, tropical flavor
- Good for containers
- Harvest any color
SEED PLANTING TIPS
- Botanical name: Capsicum annuum
- Pepper length: 1"-2"
- Scoville heat units (SHU): 50,000-100,000/hot
- Plant support: None
- Depth to plant seeds: .25" deep
- Spacing between plants: 12"-18" apart
- Spacing between rows: 18"-24" apart
- Days to germinate (sprout): 7-21 days
- Germination soil temps: 75F-85F
- Soil needs: 6.0-7.0 pH
- Sun needs: Full sun
- Frost hardy: No
- Planting season: Spring, summer
- # of plants per sq. ft.: Appx. 1 plant per sq. ft.
- Days to maturity: 100+ days
Good companion plants: Basil, Carrot, Cucumber, Eggplant, Okra, Rosemary, Sage, Squash, Tomato
The Birds Eye pepper is the official wild pepper of Texas. A very hot, often 7x – 8x hotter on the scoville scale than jalapenos!
This is a Perennial pepper variety which means that if the soil doesn’t freeze hard in your area, you'll most likely be able to grow these peppers all year round.
Rated at 200,000 Scoville Heat Units!
Easy to grow from seeds.
Can be used in place of any hot peppers in many culinary recipes.
The commercial hot sauce brand Cholula lists bird peppers as one of its ingredients.
Thomas Jefferson first obtained seed of the Bird's Eye Pepper in 1812 from Captain Samuel Brown, who was stationed in San Antonio, Texas. Jefferson recorded planting this pepper in pots and in the kitchen garden in 1814. [source]
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