seeds of Thai Chilli Pepper

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Thai chili Samen
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Thai Chili Pepper seeds

 

Thai Chilli, also called Bird’s Chilli or Bird’s Eye Chilli, is a cultivar that belongs to the Capsicum annum species. Like many peppers, Thai Chilli has its roots in Central or South America, but the exact location remains undiscovered. The Portuguese are responsible for the transportation of this pepper to the Far East (Thailand) where it got its name. Leading producers of this pepper include Thailand, Singapore, Malaysia and Indonesia. Pods vary in length from between one and three inches and have a smooth surface. Unripe pods have a green colour that transitions to bright red after they ripen. Thai Chilli pods are packed with seeds; an aspect that might lend the pods a meaty element.

Thai chilli has a fruity flavour that’s accompanied by a spicy kick whose intensity can fall somewhere between 50,000-100,000 Scoville Heat Units. Various cuisines make use of this pepper in their cooking. Vietnamese cuisine, for example, uses Thai Chilli to make salads, sambals and marinades. Thai cuisine, on the other hand, needs the pepper to make curries and spice up pork. Thai Chilli takes over 130 days to reach maturity. While the maturation takes time, the yields might actually be worth the long wait given a mature plant can produce over 200 ripe pods. Thai Chilli, also called Bird’s Chilli or Bird’s Eye Chilli, is a cultivar that belongs to the Capsicum annum species. Like many peppers, Thai Chilli has its roots in Central or South America, but the exact location remains undiscovered. The Portuguese are responsible for the transportation of this pepper to the Far East (Thailand) where it got its name. Leading producers of this pepper include Thailand, Singapore, Malaysia and Indonesia. Pods vary in length from between one and three inches and have a smooth surface. Unripe pods have a green colour that transitions to bright red after they ripen. Thai Chilli pods are packed with seeds; an aspect that might lend the pods a meaty element. Thai chilli has a fruity flavour that’s accompanied by a spicy kick whose intensity can fall somewhere between 50,000-100,000 Scoville Heat Units. Various cuisines make use of this pepper in their cooking. Vietnamese cuisine, for example, uses Thai Chilli to make salads, sambals and marinades. Thai cuisine, on the other hand, needs the pepper to make curries and spice up pork. Thai Chilli takes over 130 days to reach maturity. While the maturation takes time, the yields might actually be worth the long wait given a mature plant can produce over 200 ripe pods.

 

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