Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Small pod, huge personality. Thai Bird’s Eye, known as Prik Kee Noo, delivers a piercing, citrusy heat with bright notes of lime leaf, garlic, and green mango. The burn rises fast and clean, then lingers just long enough to light up curries, som tam, larb, and chili fish sauce without masking the dish’s freshness.
The plants are compact and intensely productive, usually 18 to 30 inches tall with a dense, upright habit that loads every node with blossoms and fruit. Glossy green foliage frames clusters of slender, tapered pods that point skyward for easy picking. Pods average 1 to 1½ inches, thin walled and smooth, maturing from deep green to a vivid, lacquer red. Those thin walls dry quickly for pristine flakes and powder, and the plant’s continuous set keeps harvests coming all season.
Taste a ripe pod and you get fresh chili aroma first, then a sharp, focused heat that lifts rather than muddies. In the kitchen, a few pods pounded into a paste become the backbone of nam prik and curry bases, sliced rings wake up noodle soups and stir fries, and whole pods infuse oils and vinegars for table condiments. Dried, they grind into a bright red seasoning perfect for chili crisp, spice blends, and finishing salts.
Rooted in Thai home gardens and market cooking, Bird’s Eye is a cornerstone Capsicum annuum selected for reliability, quick drying pods, and a heat profile chefs trust. Grow it for non stop harvests, authentic flavor, and the brilliant color that turns everyday meals into restaurant caliber favorites.
Timing: Start seeds 8–10 weeks before last frost (cool/short seasons: lean to 10 weeks).
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix; lightly firm and mist.
Temperature (germination): Keep medium 80–88°F (27–31°C) on a thermostat-controlled heat mat for uniform sprouting.
Germination Time: 7–14 days typical; allow up to 21 days for stragglers.
Moisture & air: Maintain even moisture; humidity dome with daily venting prevents damping-off.
Light (post-sprout): Provide 14–16 hrs/day strong light (T5/LED) 2–4" (5–10 cm) above canopy.
Air temperature (post-sprout): Days 70–80°F (21–27°C); nights 62–70°F (17–21°C).
Potting Up: At first true leaf, move to 2–3" (5–8 cm) cells; step up to 4" (10 cm) pots pre-transplant. Plant slightly deeper each step for stability.
Feeding: Begin ¼-strength balanced fertilizer weekly once true leaves expand; increase to ½-strength after pot-up if foliage pales.
Airflow/conditioning: Gentle fan or daily brushing toughens stems and reduces fungal pressure.
Soil Temperature & Transplant Timing
Use soil readings, not dates. Check 2–4" (5–10 cm) deep at dawn for 3–5 mornings:
Soil ≥60–65°F (16–18°C) minimum; night air ≥55°F (13°C).
Ideal root zone 70–85°F (21–29°C) for quick establishment.
How to check: Insert a soil thermometer at planting depth each morning and average.
Transplanting Outdoors
Hardening Off: 5–7 days from bright shade → partial sun → full sun; protect from wind.
Site: Full sun; well-drained soil, pH 6.0–6.8. Warm microclimates (near masonry, black mulch) accelerate earliness.
Bed Prep: Mix in 1–2" (2.5–5 cm) finished compost plus a balanced organic fertilizer. Avoid excessive nitrogen (leafy plants, fewer pods).
Spacing: 12–16" (30–40 cm) between plants; 24–30" (60–75 cm) between rows. Dense fruiting needs airflow for clean foliage.
Support: Usually self-supporting; a light bamboo stake helps when clusters get heavy.
Mulch: Apply after soil warms; black plastic/woven fabric holds heat and suppresses weeds.
Watering: Steady but moderate moisture—about ~1" (25 mm)/week including rain. Avoid drought/soak cycles that trigger blossom drop.
Season Extension: Early row cover (remove during bloom) and reflective mulch boost performance in cool springs.
Variety-Specific Notes (Thai Bird’s Eye)
Crop time: 65–85 days from transplant to first ripe pods; frequent picking increases flushes.
Harvest style: For fresh use, pick green to just-red; for drying, allow full red and harvest after dew dries.
Sun & heat: Excellent tolerance; brief 30–40% shade cloth during extreme heat waves preserves flowers.
Troubleshooting
Leggy seedlings: Increase light intensity; keep day temps ≤80°F.
Poor set: Night temps <55°F or erratic moisture—stabilize irrigation and consider black mulch.
Mites/aphids: Improve airflow; introduce beneficials or use insecticidal soap.
Cracking near harvest: Pick ahead of storms; maintain even moisture earlier in season.
How to Grow — Thai Bird’s Eye (Prik Kee Noo) (Capsicum annuum)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before your last frost date. Bird’s Eye peppers germinate reliably but need consistent warmth for vigor.
Germination conditions: Maintain 78–85°F (25–29°C) with a heat mat. Emergence usually occurs in 7–14 days, but cooler media slows sprout. Vent domes daily to avoid damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 lights, 2–4" above seedlings. Rotate trays and add gentle airflow for strong, compact growth.
First feeding & pot-up: Begin ¼-strength balanced fertilizer after the first true leaves. Pot up to 3–4" containers once roots bind starter cells.
Hardening off: Gradually expose to sun/wind for 5–7 days.
Transplant window: After nights >55°F (13°C) and soil >60°F (16°C). Black mulch or landscape fabric helps pre-warm the bed.
Soil Preparation
Texture & pH: Loose, fertile, well-drained soil with pH 6.2–6.8.
Amendments: Mix in 2–3" compost plus a mild organic base (4-4-4). In sandy soils, add calcium and a touch of sulfate of potash for firmness and pod density.
Raised beds: Aid drainage and warm the soil earlier—ideal for steady cluster set.
Watering
Provide 1–1½ inches of water per week.
Water deeply but infrequently to encourage strong root growth.
Best method: Drip irrigation/soaker hoses keep foliage dry and pods clean.
If overhead watering is used, irrigate early in the day to allow foliage to dry before night.
Flavor note: Modest, steady moisture intensifies pungency and yields smaller, hotter pods; excess water blunts sharpness.
Fertilizing
Apply a balanced fertilizer every 2–3 weeks in vegetative growth.
Once flowering, shift to a low-N, high-K program to push blossoms and fruit density.
Avoid heavy nitrogen—too much leaf growth can reduce pod load.
Weeding & Mulching
Weed diligently—Bird’s Eye peppers are shallow-rooted and dislike competition.
Mulch (plastic early, organic later) to:
Conserve moisture
Suppress weeds
Stabilize soil temperature
Hand-weed with care to prevent root injury.
Sun & Heat Management
Full sun (6–8+ hours) is best for high yields and pungency.
In extreme heat (>95°F / 35°C), use light afternoon shade and steady watering to preserve flower set and reduce sunscald on ripening pods.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Thai Bird’s Eye grows upright clusters; a low stake or small cage prevents lodging and promotes airflow.
Companion Planting
Good companions: Tomatoes, basil, carrots, okra, beans, cucumbers.
Avoid: Fennel and kohlrabi, which suppress growth.
Pollinator allies: Interplant alyssum, basil, and dill to attract hoverflies and bees that improve pod density.
Container Growing
Use 5–7+ gallon pots (10 gal for maximum yields).
Check moisture daily; containers dry fast in heat.
Shade pot sides midseason to protect roots. Fabric pots improve aeration and root vigor.
Pruning & Training
Tip-pinch once early to increase branching and cluster yield.
Later, thin only crowded interior shoots for airflow. Heavy pruning delays harvest.
Season Extension
Use row cover/low tunnels to push early growth. Remove during flowering for pollinator access. In autumn, frost cloth can save the final red flush for drying.
Harvest & Seed Saving
Harvest green for sharp grassy heat or fully red for complex sweetness. Clip with scissors to protect branches.
For seed, select fully red, true-to-type clusters. Dry seeds 7–10 days and store in cool, dry conditions. Isolate from other annuum hot peppers for purity.
Ripeness stage: Harvest green for sharp, grassy heat in stir-fries, but allow pods to turn bright crimson for the classic Thai condiments and chili pastes.
Careful cutting: Pods grow in dense upright clusters; use fine snips to harvest without damaging branches. Avoid pulling—stems are fragile.
Frequent harvesting: Pick ripe pods every 2–3 days to encourage continuous flowering. Pods left too long soften and invite borers.
Post-harvest curing: Air-cure red pods for 1–2 days indoors before drying or refrigerating; this develops sugars and stabilizes the pepper’s fire.
Flavor & Nutrition
Profile: Known for incendiary heat with citrus-herbal brightness. Ripe red pods layer a touch of sweetness under the burn.
Nutrient density: High in vitamin C, carotenoids, and capsaicinoids—small size, concentrated punch.
Taste choice: Use green pods for fresh brightness, or red pods for heat + depth in sauces and oils.
Handling
Gloves required: Despite their size, Bird’s Eyes are among the hottest small peppers. Capsaicin can linger on skin.
Ventilation: Cooking with large amounts can release fumes; work in a well-ventilated kitchen.
Segregate tools: Keep dedicated boards and knives or wash thoroughly after handling.
Storage & Preservation
Fresh: Store unwashed pods in breathable packaging in the fridge. Wash only before use.
Drying: Thread whole pods into traditional chili garlands and hang in shaded, airy locations. Dehydrate at 115–120°F (46–49°C) for brittle pods.
Chili oil: Sizzle sliced pods gently in neutral oil with garlic and shallot; strain and refrigerate. Use within a week.
Pickling: Bird’s Eyes pickle beautifully in a vinegar-salt-sugar brine; excellent as a table condiment.
Freezing: Whole pods can be frozen IQF-style; perfect for year-round curries and stir-fries.
Kitchen Use
Essential Thai pepper: Core to som tum (papaya salad), larb, nam prik, tom yum, and dipping sauces.
Condiment hero: Sliced red pods steeped in fish sauce + lime juice + garlic create prik nam pla, a ubiquitous Thai table sauce.
Pairings: Pairs with lime, fish sauce, palm sugar, garlic, galangal, lemongrass, basil, and tamarind.
Growing & Pruning Tips
Compact, upright habit: Plants carry dozens of pods straight up; a small cage or stake keeps branches from collapsing.
Heat stress: Blossoms abort above 95°F (35°C). Use light shade cloth during heat waves and keep watering consistent.
Pruning: Minimal pruning is needed—lightly pinch early shoots for more branching.
Containers & Watering
Pot size: 5–7 gallons is sufficient; 10 gallons yields greater pod density.
Water rhythm: Even moisture is key. Inconsistent watering makes pods thin and overly sharp without sweetness.
Companion Planting & Pollinators
Pollinator allies: Interplant with basil, coriander, and marigolds to attract hoverflies and lacewings that control aphids and thrips.
Seed Saving
Pod selection: Save from deep red, typical pods to preserve heat and flavor.
Isolation: Separate from other annuum peppers, especially cayennes and Thai Dragons, to avoid cross-pollination.
Drying seeds: Air-dry for 7–10 days; store cool and dry in sealed containers.
Aphids (leaf curling, honeydew buildup, sooty mold)
Controls: Blast clusters off with water; follow with insecticidal soap or neem. Break ant trails that protect aphids. Attract lacewings and lady beetles with nearby flowering herbs.
Spider mites (stippling, bronzing, webbing in hot/dry spells)
Controls: Increase humidity; rinse undersides thoroughly; apply horticultural oils/neem in rotation. Predatory mites (Phytoseiulus persimilis, Neoseiulus californicus) provide biological control in greenhouse/tunnel conditions.
Whiteflies (flutter when disturbed; sticky honeydew on leaves)
Controls: Yellow sticky cards to capture adults; vacuum in the cool morning; insecticidal soap or neem every 5–7 days. Remove weedy hosts around the crop.
Thrips (silver streaks, distorted tips, virus vectors)
Controls: Blue sticky traps; weed and flower sanitation; spinosad or insecticidal soap applications. Avoid mowing flowering weeds nearby during bloom.
Flea beetles (tiny pits and shot-holes on seedlings)
Controls: Row covers until flowering; diatomaceous earth dust around stems; trap crops (radish, mustard) to draw pressure away.
Cutworms (seedlings severed at soil line)
Controls: Cardboard/foil collars 2–3 inches tall around stems; clear away debris; patrol at dusk and handpick.
Caterpillars (fruitworms, armyworms) (chewed foliage, entry holes in pods, frass deposits)
Controls: Handpick daily; apply Bacillus thuringiensis kurstaki (Bt) to young larvae; mow tall grasses and weeds near fields to reduce moth breeding sites.
Pepper weevil / fruit borers (southern regions; punctured pods, premature fruit drop)
Controls: Harvest promptly and often; destroy dropped fruit; maintain strict sanitation; consult local extension for pheromone trap timing.
Diseases
Bacterial leaf spot (small, dark water-soaked lesions → brown, ragged spots)
Prevention: Use clean seed; rotate out of Solanaceae for 3+ years; avoid overhead watering; sanitize cutting tools.
Management: Remove infected foliage; copper protectants can reduce new infections.
Anthracnose (sunken, moldy lesions on ripening pods)
Prevention: Mulch to reduce splash; provide spacing and drip irrigation.
Management: Remove affected fruit; use labeled fungicide protectants in wet, warm periods.
Phytophthora blight / root rot (sudden wilt; dark stem lesions at base; fruit rot at soil contact)
Prevention: Raised beds; excellent drainage; avoid overwatering.
Management: Pull and discard infected plants; don’t replant peppers in same bed.
Powdery mildew (white, dusty growth on leaves; often late-season)
Prevention: Ensure airflow, avoid excess N.
Management: Remove worst leaves; apply approved biofungicides preventively.
Mosaic viruses (CMV, TSWV, TEV) (mottled leaves, puckering, stunting, misshapen pods)
Prevention: Control aphids/thrips vectors; remove symptomatic plants; sanitize hands/tools; avoid tobacco exposure before handling.
Physiological & Environmental Issues
Blossom end rot (dark, sunken spots at blossom end)
Fix: Steady moisture, mulch, avoid root stress, balance calcium and potassium nutrition.
Poor fruit set
Cause: High heat >95°F, nights <55°F, excess N, or drought.
Fix: Provide light shade in heat waves; water evenly; apply moderate balanced fertilizer.
Sunscald (tan or white patches on exposed pods)
Fix: Maintain foliage canopy; avoid heavy defoliation; ensure steady leaf cover in midsummer.
Edema (blisters/corky patches on pods and leaves)
Fix: Avoid abrupt wet–dry irrigation cycles.
Heat variability (pods sometimes milder than expected)
Cause: Overly lush, watered growth.
Fix: Moderate feeding; allow light stress (not wilting) for stronger pungency.
Monitoring & Prevention — Quick Checklist
Weekly scouting of undersides and blossoms.
Drip irrigation; overhead only in the morning if unavoidable.
Wide plant spacing; prune lightly, only problem leaves.
Mulch once soil is warm to stabilize moisture and stop splash.
Q: How hot is Thai Bird’s Eye?
Typically 80,000 to 120,000 Scoville Heat Units. Heat is sharp and immediate with a clean finish.
Q: How long does it take to mature?
About 75–100 days from transplant to full red ripeness. Continuous flowering means staged harvests.
Q: How long does germination take?
7–14 days at 75–85°F. Warmth, steady moisture, and a heat mat improve uniformity.
Q: Does it need special soil conditions?
Well-drained, fertile soil with pH 6.2–6.8. Keep the root zone warm and evenly moist, never waterlogged.
Q: What spacing should I use?
14–18 inches between plants, 24–30 inches between rows. Compact plants still need airflow.
Q: Do I need more than one plant for pollination?
No. Self-pollinating, although gentle airflow improves fruit set.
Q: Can I grow Bird’s Eye in containers?
Yes. A 5–7 gallon pot, bright full sun, and light but regular feeding. Stake if windy, clusters can weigh branches.
Q: How many peppers per plant?
Often 100–250 tiny pods per plant across a long window.
Q: How do I harvest safely?
Use pruners and gloves. Pick when fully red for peak heat and flavor.
Q: Best ways to store or preserve?
Sun dry or dehydrate for flakes, freeze whole, or steep in vinegar or fish sauce for quick condiments.
Q: Will cooking change the heat?
Quick stir-frying keeps heat bright. Long simmering mellows sting but keeps aroma.
Q: Is it perennial?
Usually grown as an annual, can be overwintered indoors in bright light at 60–70°F after pruning.
Q: Why are flowers dropping?
Heat spikes above 95°F, drought stress, or excess nitrogen. Provide afternoon shade and steady irrigation.
Q: Can it cross with other peppers?
Yes within C. annuum. Isolate or bag blossoms if saving seed.
Q: How do I use it without overpowering a dish?
Start with one or two sliced thin. Add late for sharper heat, early for integrated warmth.
Q: Is it ornamental too?
Very. Upright clusters of red pods look like sparks above the foliage.
Q: Is it safe to handle and eat?
Yes, but the oils are potent. Wear gloves and avoid eye contact.
Q: Why are pods small or thin?
Crowding, low light, or nutrient stress. Thin plants, ensure full sun, and feed lightly but consistently.
The Bird’s Eye chili, known in Thailand as Prik Kee Noo, traces its ancestry back to Indigenous peoples of the Americas who first domesticated chiles thousands of years ago. When Portuguese traders introduced them to Southeast Asia in the sixteenth century, Thai farmers embraced them quickly, selecting small, fiery varieties that thrived in tropical soils. Over generations, these diminutive peppers became woven into Thai cuisine so deeply that they seemed as native to the land as lemongrass or galangal. Their small stature belied their power, for each pod carried a concentrated heat that spoke loudly despite its size.
In traditional Thai kitchens, Bird’s Eye chiles became indispensable. Pounded into curry pastes with garlic, shallot, and shrimp paste, they formed the backbone of red and green curries. Crushed into dipping sauces like nam pla prik, they transformed simple rice or grilled meats into meals alive with balance and brightness. Farmers prized their productivity — dozens of pods clustered on each plant — and their adaptability, which made them reliable year after year. In this way, the pepper became more than an ingredient; it became a guarantee of flavor, a safety against blandness, and a companion to every meal.
Cultural symbolism grew alongside culinary use. The chiles’ scarlet color signified luck and vitality, their heat a metaphor for strength and resilience. In Buddhist offerings, peppers represented purification, cutting through impurities with fire. In folk medicine, Prik Kee Noo was believed to invigorate circulation, clear congestion, and ward off illness. Healers prescribed pepper infusions to restore balance to the body, while farmers strung peppers into garlands to protect their homes from misfortune. Despite its small size, the pepper carried weight in both the spiritual and practical lives of Thai communities.
As global cuisines expanded, Bird’s Eye peppers became the ambassadors of Thai flavor abroad. Dishes like som tam (green papaya salad) and tom yum soup rely on the quick, searing burst of heat that only these tiny pods provide. Thai diaspora communities carried seeds across oceans, growing Bird’s Eye peppers in home gardens from Los Angeles to London, ensuring that traditional dishes retained their authenticity. The peppers’ fiery reputation also drew the attention of international hot sauce makers and chefs who celebrated their intensity.
Today, Bird’s Eye peppers are cultivated worldwide, admired for their ornamental beauty as much as their culinary ferocity. Their upright clusters of red fruit resemble sparks or embers above green foliage, giving them both visual and gustatory appeal. Gardeners find them easy to grow and prolific, while cooks know that just one or two pods can transform an entire dish. In every pod lies a story of Indigenous domestication, transoceanic exchange, and cultural adaptation, proving that size is no measure of significance.
To grow Bird’s Eye chili is to honor both the Indigenous stewards who first nurtured chiles in the Americas and the Thai farmers who transformed them into a national symbol. Each fiery pod carries a lineage of resilience and creativity, a reminder that some of the smallest fruits bear the greatest legacies.
Goal: Preserve the compact, highly productive bird’s eye habit—small, very hot pods that ripen clean green → red, with intense heat and bright flavor—while preventing crosses with other annuum types.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 6–12 vigorous, disease-free plants with dense branching, abundant flower set, and uniform, slender ¾–1½″ pods that finish a saturated red. Look for clean, direct heat (no harsh bitterness) and strong cuticle (pods don’t shrivel prematurely).
Cull off-types: Remove plants with oversized, jalapeño-like pods; lax/pendant habit (instead of tidy clusters); weak aroma; late or uneven coloring; virus-like mosaics; or chronic cracking/sunscald.
Maintain breadth: Save from multiple mother plants to retain earliness, pod uniformity, and the classic bright heat.
2) Harvesting Seeds
Timing: Allow pods to reach fully red; for maximal embryo fill, hold 5–10 days past full color if weather permits.
Collection: Clip pods or small clusters with pruners (pulling can snap delicate nodes). Choose blemish-free fruit from several selected plants. Keep lots labeled by plant.
3) Cleaning Seeds
Separation: Slit pods lengthwise; tap/scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Gently rinse with lukewarm water, rubbing lightly to remove placenta threads.
Dry-rub + winnow option: With very dry pods, crumble the seed mass over mesh and winnow chaff with a light fan; finish with a brief water rinse if needed.
Inspection: Remove all pulp/pith; cull pale, flat, or obviously immature seeds.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters or mesh screens.
Environment: Warm (70–85°F / 21–29°C), shaded, airy space; avoid temps >95°F (35°C) and direct sun.
Duration: 7–14 days, stirring daily. Seeds are ready when hard, slick, and free-flowing.
5) Storing Seeds
Packaging: Place fully dry seeds into paper coin envelopes kept inside an airtight jar/foil pouch with silica gel.
Conditions: Cool, dark, dry—refrigerator 35–45°F (2–7°C) extends life and vigor.
Viability: 3–5 years refrigerated; 5–8+ years ultra-dry and frozen. Always let containers warm sealed before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10–20 seeds on a damp towel in a vented bag at 78–82°F (25–28°C); read at 5–10 days.
Targets: ≥85% germination is typical for fresh annuum seed.
Priming (optional): 30–60 minutes in 0.5–1% hydrogen peroxide or a mild kelp solution can synchronize emergence for older lots.
Tips for Successful Seed Saving
Isolation: As C. annuum, Thai Bird’s Eye crosses readily with other annuum (Thai Dragon, cayenne, jalapeño, bells). Use 150–300 ft (45–90 m) isolation plus blossom bagging/caging or hand-pollination for foundation seed.
Pollinators & set: Encourage beneficials generally; for bagged clusters, gently tap/vibrate branches daily during bloom.
Record keeping: Track plant IDs, isolation method, harvest dates, pod length/diameter, earliness, yield, and any off-types. Photos of cluster habit help confirm true bird’s eye type.
Selection cue: Favor plants whose tiny pods dry rapidly and evenly and show clean, bright heat—ideal for authentic Southeast Asian flakes and infusions.
Culinary Uses, sharp fire in tiny doses
Nam prik & dipping sauces (signature): Pound 2–5 pods with garlic, lime, fish sauce, and palm sugar for nam prik. Serve with sticky rice, fresh vegetables, or grilled fish.
Stir-fry starters: Smash 1–2 pods with garlic in hot oil, then add meat or vegetables for immediate, searing heat—classic for pad kra pao and other quick wok dishes.
Soups & curries: Drop whole pods into tom yum or tom kha to infuse aroma; remove before serving for controlled burn. Slice into red/green curry pastes for explosive heat.
Table condiments: Slice thin into nam pla prik (fish sauce + chiles) or prik nam som (vinegar + chiles) for essential tableside seasoning.
Pickling & fermenting: Quick-pickle whole pods or ferment into fiery hot sauce.
Powder & flakes: Dry and grind for concentrated powder; a pinch seasons a full pot.
Heat control tips: Use whole pods to infuse and remove, or scrape placenta for reduced burn. Work in good ventilation—vapors are intense.
Freezer convenience: Freeze whole pods; crush from frozen into soups or stir-fries.
Fermentation: Produces clean, sharp hot sauces that hold color and heat.
Vinegar/oil infusions: Preserve flavor in accessible liquid forms.
Flavor Benefits beyond heat
Bright, citrusy, herbal chile note with searing heat that cuts through fat, salt, and sugar.
Small size allows precise dosing—perfect for table condiments.
Garden and Ornamental Benefits
Compact plants with heavy sets of tiny upright pods ripening green → bright red.
Continuous production ensures steady harvest for kitchen and preservation.
Great for containers and borders—decorative and productive.
Traditional and Practical Uses (Indigenous foodways focus)
American origin, Thai refinement: Though iconic in Southeast Asia, Bird’s Eye chiles descend from C. annuum domesticated by Indigenous peoples of the Americas.
Techniques in common: Mortar pounding, sun-drying, and fermenting mirror Indigenous American practices of stone-grinding, comal roasting, and sun preservation—shared logic of making chile portable and storable.
Communal table echoes: Thai chile condiments, kept at the table for individual seasoning, resemble Indigenous American communal bowls of chile pastes or relishes, letting each diner balance flavor and fire.
Safety and Handling always
Wear gloves for prep; avoid touching eyes/skin.
Ventilate when cooking—vapors can sting eyes and lungs.
Cross-table: drizzle over beans, roasted squash, corn tortillas for Indigenous fusion.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Small pod, huge personality. Thai Bird’s Eye, known as Prik Kee Noo, delivers a piercing, citrusy heat with bright notes of lime leaf, garlic, and green mango. The burn rises fast and clean, then lingers just long enough to light up curries, som tam, larb, and chili fish sauce without masking the dish’s freshness.
The plants are compact and intensely productive, usually 18 to 30 inches tall with a dense, upright habit that loads every node with blossoms and fruit. Glossy green foliage frames clusters of slender, tapered pods that point skyward for easy picking. Pods average 1 to 1½ inches, thin walled and smooth, maturing from deep green to a vivid, lacquer red. Those thin walls dry quickly for pristine flakes and powder, and the plant’s continuous set keeps harvests coming all season.
Taste a ripe pod and you get fresh chili aroma first, then a sharp, focused heat that lifts rather than muddies. In the kitchen, a few pods pounded into a paste become the backbone of nam prik and curry bases, sliced rings wake up noodle soups and stir fries, and whole pods infuse oils and vinegars for table condiments. Dried, they grind into a bright red seasoning perfect for chili crisp, spice blends, and finishing salts.
Rooted in Thai home gardens and market cooking, Bird’s Eye is a cornerstone Capsicum annuum selected for reliability, quick drying pods, and a heat profile chefs trust. Grow it for non stop harvests, authentic flavor, and the brilliant color that turns everyday meals into restaurant caliber favorites.
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