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
Clean, bright fire with true Southeast Asian character. Thai Dragon brings a citrusy snap and quick building heat that defines stir fries, curries, chili oils, and table condiments. The flavor is fresh and focused with hints of lime leaf and peppercorn, delivering intensity that lifts a dish without turning muddy.
The plants are compact and wildly productive, typically 18 to 30 inches tall with a tidy, upright habit that sets clusters of slim, tapered pods pointing skyward. Glossy green foliage frames the fruit beautifully, giving the plants an ornamental look long before harvest. Pods average 2 to 3 inches, thin walled and smooth. They mature from dark green to a lacquered scarlet red and dry quickly for pristine flakes and powder.
Taste a ripe pod and you get a fast rise of heat over fresh chili aroma, finishing clean and lingering just long enough. In the kitchen, a few rings wake up noodle bowls, fried rice, and grilled meats; whole pods perfume hot oil for drizzling; dried, they grind into vivid chili flakes ideal for nam prik, larb, dipping sauces, and chili crisp.
Rooted in Thai home gardens and market stalls, Thai Dragon is a classic Capsicum annuum chosen for dependable yields, quick drying pods, and a heat level cooks can rely on. Grow it for continuous harvests, authentic flavor, and the bold color that turns everyday meals into restaurant caliber favorites.
Timing: Start seeds 8–10 weeks before last frost (cool/short seasons: choose 10 weeks).
Depth: Sow ¼" (6 mm) deep; firm lightly and mist.
Temperature (germination): Medium 80–88°F (27–31°C); steady bottom heat improves uniformity.
Germination Time: 7–14 days typical; allow up to 21 days.
Moisture & air: Even moisture; humidity dome with daily venting to prevent damping-off.
Light (post-sprout): 14–16 hrs/day strong light 2–4" above the canopy.
Air temperature (post-sprout): Days 70–80°F (21–27°C); nights 62–70°F (17–21°C).
Potting Up: First true leaf → 2–3" cells; up-pot to 4" pots pre-transplant. Slightly deeper set each step for stability.
Feeding: Start ¼-strength balanced fertilizer weekly once true leaves expand; increase to ½-strength after pot-up if growth is pale.
Airflow/conditioning: Gentle fan strengthens stems; brush tops daily if no fan.
Soil Temperature & Transplant Timing
Go by soil temp, not calendar. Check 2–4" deep at dawn for 3–5 mornings:
Minimum soil 60–65°F (16–18°C);
Night air ≥55°F (13°C);
Ideal root zone 70–85°F (21–29°C).
How to check: Soil thermometer at planting depth; average multiple mornings.
Transplanting Outdoors
Hardening Off: 5–7 days; introduce morning sun first, then longer exposures.
Site: Full sun; well-drained soil, pH 6.0–6.8. Warm microclimates (near masonry) improve earliness.
Bed Prep: Incorporate 1–2" compost and a balanced organic fertilizer; avoid overfeeding N (leads to leafy plants, fewer pods).
Spacing: 14–18" (35–45 cm) between plants; 24–30" (60–75 cm) between rows. Plants are compact but very fruitful—ensure airflow.
Support: Usually self-supporting; a light bamboo stake prevents wind slap when clusters load up.
Mulch: Apply after soil warms; black/woven mulch speeds early growth and suppresses weeds.
Watering: Consistent, moderate moisture—~1" (25 mm)/week including rain. Avoid severe dry-downs that cause blossom drop.
Season Extension: Early row cover (remove during bloom) and reflective mulch help in cool springs.
Variety-Specific Notes (Thai Dragon)
Crop time: 65–85 days from transplant to first ripe pods, then continuous heavy sets.
Harvest strategy: Pick frequently to encourage new flushes; leave some for full red to dry for flakes/powder.
Heat & aromatics: Best flavor and heat at full red; green-stage pods offer brighter, grassier heat for quick sautés.
Troubleshooting
Leggy seedlings: Increase light and keep day temps ≤80°F.
Flower drop: Night temps <55°F, drought, or overfeeding N—stabilize conditions.
Aphids/mites in warm tunnels: Introduce beneficials or use insecticidal soap; maintain airflow and avoid excess nitrogen.
Post-rain cracking near harvest: Harvest just-ripe pods ahead of storms; maintain even moisture earlier in the season.
How to Grow — Thai Dragon (Capsicum annuum)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost; Thai Dragon germinates quickly in warm media.
Germination: Maintain 78–85°F (25–29°C) on a heat mat; emergence in 7–14 days is typical. Vent humidity domes daily and bottom-water to reduce damping-off.
Lighting: 14–16 hours/day under LED/T5 lights, 2–4" above seedlings. Add a gentle fan for sturdier stems.
Feeding & pot-up: Begin ¼-strength balanced feed at first true leaves; pot up to 3–4" pots as roots fill cells.
Hardening off: 5–7 days of gradual outdoor exposure.
Transplant when warm: Nights >55°F (13°C), soil >60°F (16°C). Black plastic fabric boosts early vigor and keeps upright clusters clean.
Amendments: Incorporate 2–3" compost and a light organic base fertilizer at planting. In sandy beds, consider gypsum (Ca) and a touch of sulfate of potash (K) for firm walls and consistent set.
Provide 1–1½ inches of water per week, adjusting for heat and wind.
Water deeply but infrequently to train deep roots.
Best method: Drip or soaker hoses at soil level minimize foliar wetness and disease.
If overhead watering is necessary, irrigate early morning so leaves dry before nightfall.
Heat/Flavor note: A steady but not excessive moisture schedule produces thin-walled, intensely flavored red pods ideal for drying and oils. Overwatering can dilute pungency.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks during vegetative growth.
At first flowers, shift to a low-N, high-K program to support prolific blooming and fruiting without excessive leaf.
Avoid late, heavy nitrogen—Thai Dragon will prioritize foliage over pod length and density.
Weeding & Mulching
Keep beds weed-free; Thai Dragon roots are shallow and dislike competition.
Mulch (black plastic early, organic later) to:
Retain moisture
Suppress weeds
Stabilize soil temperature
Hand-weed gently; root disturbance can reduce set and cause transient stress-related blemishes.
Sun & Heat Management
Plant in full sun (6–8+ hours) for maximum yield and bright, clean heat.
During heat waves (>95°F / 35°C), use light afternoon shade and steady moisture to maintain flower viability and prevent sunscald on upright clusters.
Spacing & Support
Space 18–24" apart in rows 24–36" apart.
Thai Dragon carries fruit upright in dense clusters; a low ring stake or small cage prevents lodging, improves airflow, and ensures even coloring.
Add basil, alyssum, coriander to draw hoverflies/lacewings that curb aphids & thrips—critical for pristine pods used in oils and condiments.
Container Growing
Use 5–7+ gallon pots (10 gal boosts pod length and cluster density) filled with a high-quality, free-draining mix.
Containers dry quickly—check moisture daily; water when the top 1–2" are dry.
Shade pot sides in midsummer; elevate pots to improve drainage and root-zone airflow.
Pruning & Training
Tip-pinch once early to increase branching and cluster count. Later, remove only interior congestion to keep airflow high. Heavy mid-season pruning reduces momentum.
Season Extension
Row cover/low tunnels speed early growth; uncover during bloom for pollinators. In autumn, a light frost cloth preserves the final red flush for drying strings.
Harvest & Seed Saving
Harvest green for bright, grassy heat or fully red for deeper sweetness and best drying quality. Clip clusters with fine snips to avoid tearing branches.
For chili oil and flakes, allow red pods to air-cure 1–2 days indoors before dehydration.
For seed, select fully red, typical upright clusters from vigorous plants. Dry seeds 7–10 days; store cool/dry. Isolate from other annuum hot types (bird’s eye, cayenne) to maintain Thai Dragon traits.
Stage choices: Pick green for razor-bright bite in stir-fries, or fully red for deeper heat and better drying. For classic Thai table condiments, most cooks prefer ripe red.
Snip clusters: Thai Dragon fruits often set in tight, upright clusters. Use fine snips to cut entire clusters, then strip pods gently; this reduces stem breakage and speeds throughput.
Frequent rounds: Harvest every 2–3 days once coloring starts to keep plants flowering continuously and to deter fruit borers from older pods.
Cure briefly: Let red pods air-cure 1–2 days indoors (shaded, ventilated) before drying or refrigeration to stabilize sugars.
Flavor & Nutrition
Profile: Clean, high-toned heat with herbal, citrus-pepper brightness when fresh; develops chili-raisin sweetness when fully red and dried.
Nutrient note: At red, pods concentrate vitamin C and carotenoids; drying preserves color and a surprising amount of the fruity, perfumed edge.
Heat management: De-rib/seed to soften, or slice whole (with placenta) for maximum fire in oils and nam prik.
Handling
Gloves advised: Small pods, big sting—wear light nitrile gloves for slicing and deseeding.
Ventilation: Bloom spices and chilies in oil off the heat, then return to low heat; this controls capsaicin vapor and prevents scorching bitterness.
Tool hygiene: Wash boards/knives immediately with hot soapy water, then a vinegar rinse to cut residual oils.
Storage & Preservation
Short-term fresh: Refrigerate unwashed in a paper-lined box; wash just before use.
Drying strings (traditional): Thread stems with a needle and cotton twine; hang in a shaded, breezy spot until leathery. Perfect for pantry display and quick cooking access.
Dehydrator: 115–125°F (46–52°C) to brittleness; store whole for shelf life and grind right before use.
Chili oil: Bloom crushed dried pods with garlic and aromatics; steep, strain, and refrigerate. Use within a week for best quality.
Freezing: IQF method—slice or leave whole, freeze on a tray, then bag. Texture softens, flavor/heat remain strong.
Fish sauce infusions (prik nam pla): Finely slice red pods into fish sauce + lime + garlic; refrigerate and use as a table seasoning.
Kitchen Use
Thai essentials: Pad kra pao, som tum, tom yum, larb, prik nam pla, and quick stir-fry pastes.
Flavor layering: Split one or two chilies and sizzle briefly in oil at the start; finish with a sprinkle of minced fresh for a two-stage heat.
Cross-cuisine riffs: Chili-lime butter for corn or seafood; Thai Dragon-honey drizzle for fried chicken; chili-garlic crisp over noodles.
Pairings: Holy basil, lime, fish sauce, palm sugar, galangal, lemongrass, kaffir lime leaf, garlic, and shallot.
Growing & Pruning Tips
Upright habit: Plants load heavily at the tips. Use a low ring stake or small cage to keep clusters upright and sun-exposed for even coloring.
Heat and set: Blossom drop rises above 95°F (35°C)—add 30% shade cloth during heat spikes and keep moisture steady.
Minimal pruning: Tip-pinch once early for branching; avoid heavy cuts in mid-season which slow fruiting.
Containers & Watering
Pot size: 5–7+ gallons is sufficient, though 10 gallons improves moisture stability and pod length.
Water rhythm: Consistent even moisture yields thinner skins and brighter flavor; mulch to buffer swings, especially in containers.
Companion Planting & Pollinators
Pest suppression: Interplant basil, cilantro, and marigold; these attract hoverflies and parasitic wasps that curb aphids and thrips.
Pollinator boost: Small white blossoms bring in native bees—helpful for heavy fruit set.
Seed Saving
Selection: Choose from plants with dense clusters, upright fruit, and strong color.
Isolation: Separate from other annuum chilies (especially bird’s eye types and cayennes) to maintain the Thai Dragon’s upright habit and heat.
Dry & store: Air-dry seeds 7–10 days; store in airtight jars with desiccant, cool and dark.
Aphids (leaf curl, honeydew buildup)
Controls: Spray with water; insecticidal soap/neem; support predators like lacewings.
Spider mites (stippling and fine webbing in heat/drought)
Controls: Raise humidity; rinse undersides; rotate neem/horticultural oil; predatory mites if available.
Whiteflies (fluttering swarms; honeydew/sooty mold)
Controls: Yellow sticky cards; vacuum early; neem or soap sprays; remove weeds.
Thrips (silver scars; distorted growth; virus spread)
Controls: Blue sticky traps; weed sanitation; spinosad or insecticidal soap.
Flea beetles (shot-holes on young leaves)
Controls: Lightweight row covers; diatomaceous earth at stems; trap crops.
Blossom end rot — steady irrigation; mulch; balance nutrients.
Poor fruit set — extremes in temperature, drought, or excess N; shade and consistent watering help.
Sunscald — keep canopy leaves; avoid hard pruning in summer.
Edema — avoid large wet–dry swings in irrigation.
Heat dilution — too much water and nitrogen reduce heat; moderate feeding enhances fire.
Monitoring & Prevention — Quick Checklist
Scout every week (leaf undersides, blossoms).
Water at soil line; mornings for any overhead.
Provide wide spacing for airflow.
Mulch once soil warms to stabilize moisture.
Rotate out of Solanaceae for 3+ years.
Sanitize tools and remove diseased pods.
Thai Dragon (Capsicum annuum) — FAQs
Q: How hot is the Thai Dragon?
Typically 50,000–100,000 SHU. It delivers a clean, fast heat ideal for stir-fries and nam prik pastes.
Q: How long does it take to mature?
Around 75–100 days from transplant. Pods ripen from green to bright red and often stand upright.
Q: How long does germination take?
7–14 days at 75–85°F with steady moisture.
Q: Does it need special soil conditions?
Well-drained, fertile soil, pH 6.2–6.8. Keep moisture consistent for steady pod set.
Q: What spacing should I use?
14–18 inches between plants, 24–30 inches between rows. Plants are compact but prolific.
Q: Do I need multiple plants for fruiting?
No. Self-pollinating. Gentle airflow improves set in humid climates.
Q: Can I grow Thai Dragon in containers?
Yes. A 5–7 gallon pot works well. Provide strong sun and regular light feeding.
Q: How many peppers per plant?
Often 75–200 pods, since clusters set continuously over a long window.
Q: How do I harvest safely?
Use pruners and gloves if sensitive. Harvest when fully red for best flavor and heat.
Q: Best ways to store or preserve?
Sun-dry or dehydrate for flakes, freeze whole, or make chile vinegar and fish sauce infusions for quick condiments.
Q: Does cooking change the heat?
Brief high-heat cooking keeps the sting bright. Long cooking mellows heat but preserves aroma in soups and curries.
Q: Is it perennial?
Usually grown as an annual, but plants can be overwintered indoors with pruning and bright light.
Q: Why are my plants dropping flowers?
Heat spikes above 95°F, sudden drought, or excess nitrogen. Provide afternoon shade and steady irrigation.
Q: Can it cross with other peppers?
Yes within C. annuum. Isolate to keep Thai Dragon traits true if saving seed.
Q: How do I use it without overpowering a dish?
Start with one or two pods, sliced thin. Add toward the end for sharper heat or early for integrated warmth.
Q: Is it ornamental?
Very. Upright flames of red fruit make a striking display in beds and pots.
Q: Is it safe to handle and eat?
Yes. Use gloves if you have sensitive skin and wash hands after handling.
Q: Why are pods small or thin?
Crowding, low light, or nutrient stress. Space plants properly, ensure full sun, and feed lightly but regularly.
Long before foreign traders set foot on Southeast Asian shores, the ancestors of the Thai Dragon pepper had already been cultivated by Indigenous peoples of the Americas. When Portuguese explorers carried chiles to Asia in the sixteenth century, they found ready adoption in Thai kitchens, where cooks recognized their power to transform balance and depth in cuisine already defined by the interplay of sweet, sour, salty, and bitter. From those first introductions, Thai farmers began selecting peppers for traits that suited their climate and palate. Among the many forms that emerged, a slender, fiery type known as Thai Dragon took root, with pods that turned from green to scarlet and grew upright like flames above the foliage.
In early Thai foodways, these peppers became inseparable from daily meals. Crushed into nam prik chili pastes, pounded with garlic, shrimp paste, and lime, they seasoned rice and vegetables in every household. Their slender pods dried easily in the sun, making them portable and long-lasting, a critical trait for agrarian communities. Farmers saved seeds from plants that produced clusters of fruit, ensuring both abundance and convenience. Within a few generations, peppers like Thai Dragon were so woven into Thai identity that they seemed native, part of the soil and the spirit of the land.
Culturally, the pepper became a symbol of vitality and resilience. Its upright clusters suggested fire and strength, its red color prosperity and luck. In Buddhist traditions, food offerings that included chiles symbolized generosity and purification. Healers prescribed pepper remedies to warm the body, stimulate appetite, and defend against illness. Households strung pods together not only for storage but also as protective charms, their scarlet forms bright against the green countryside.
As Thai cuisine gained global recognition, peppers like the Thai Dragon became ambassadors. Chefs abroad discovered that without the sharp, immediate heat of Thai chiles, dishes like tom yum, green papaya salad, or drunken noodles lacked their defining spark. Diaspora communities carried seeds and stories, growing the peppers in new soils while preserving ancestral flavors. Agricultural researchers documented the many local varieties, but the Dragon type, with its upright, fiery clusters, became especially iconic in international seed markets.
Today, Thai Dragon peppers are cultivated worldwide, valued for their intense yet clean heat and prolific yields. Gardeners admire their ornamental beauty as much as their culinary power, while cooks prize their ability to enliven stir-fries, soups, and sauces with just a few pods. They remain central to Thai identity, a reminder that chiles, though not native to Asia, have become naturalized into its culture so completely that they now seem inseparable.
To grow Thai Dragon is to take part in a story that arcs from Indigenous American fields to Southeast Asian kitchens, from ancient trade winds to modern global cuisine. Each cluster of upright red pods is a flame passed from hand to hand across centuries, illuminating how a single plant can become a cultural cornerstone half a world away.
Goal: Maintain heavy yields of slender, upright-to-pendant hot pods, clean red color, and vigorous, compact plants—while preserving purity within C. annuum.
1) Selecting Plants for Seed Saving
Choose exemplars: Pick 6–12 vigorous, disease-free plants with uniform, slender pods (typically 2–4"), consistent heat, and strong fruit set over a long window. Plants should have upright, well-branched canopies and resist lodging under heavy crops.
Cull off-types: Exclude plants with thick jalapeño-like walls, overly curved or stubby pods, weak set, or off flavors (harsh bitterness). Remove virus-like symptoms or chronic cracking/sunscald.
Maintain breadth: Save seed from multiple mother plants to capture the prolific set and consistent heat profile.
2) Harvesting Seeds
Timing: Let pods ripen to fully saturated red; for best seed fill, leave 5–10 days past full color if weather permits.
Collection: Clip fruit with pruners; avoid pulling, which can tear nodes in dense clusters. Choose blemish-free, fully red pods from several plants. Keep lots labeled by plant.
3) Cleaning Seeds
Separation: Split pods; scrape seeds/placenta into a labeled sieve or bowl.
Rinse: Wash gently with lukewarm water, rubbing lightly to remove placenta.
Dry-rub + winnow option: With very dry pods, crumble seed mass over a mesh and winnow chaff, then finish with a quick rinse if necessary.
Inspection: Remove debris; discard pale, flat, or damaged seeds.
4) Drying Seeds
Method: Spread in a single layer on labeled coffee filters or mesh screens.
Environment: Warm (70–85°F / 21–29°C), shaded, airy location; avoid temps >95°F (35°C) and direct sun.
Duration: 7–14 days, stirring daily until seeds are hard, slick, and non-tacky.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes inside an airtight jar/foil pouch with silica gel.
Isolation: Thai Dragon is C. annuum and crosses readily with other annuum types (Thai Bird’s Eye, cayenne, jalapeño, bells). Use 150–300 ft (45–90 m) isolation; for top purity, bag/cage selected branches or hand-pollinate.
Pollinators: Encourage beneficials broadly; for bagged clusters, tap/vibrate during bloom to ensure set.
Record keeping: Log plant IDs, isolation method, harvest dates, pod length, earliness, yield per plant, and any off-type observations. Photos of plant habit and clusters help confirm true Thai Dragon type.
Culinary alignment: If selecting, favor plants whose pods dry quickly and evenly and deliver a clean, bright heat—traits prized for Thai-style flakes and oils.
Culinary Uses, direct, citrusy fire for wok and table condiments (dose pod-by-pod)
Wok starters (signature): Smash 1–2 pods with garlic in hot oil to start pad kra pao, fried rice, or quick vegetable stir-fries. Heat is fast and aromatic—perfect for minute cookery.
Nam prik & dipping sauces: Pound Thai Dragon with garlic, lime, fish sauce, and palm sugar for nam prik. Thin for a pourable table sauce or keep chunky for a relish to serve with vegetables, fish, and sticky rice.
Soups & curries: Slit whole pods and float in tom yum or tom kha; remove before serving for fragrant heat. Slice into red/green curries late for fresh-edge burn.
Chili vinegar & fish sauce: Steep sliced pods in rice vinegar (prik nam som) or fish sauce (nam pla prik) for essential table condiments that finish noodles, grilled meats, and eggs.
Pickled & dried: Quick-pickle whole pods for crunchy garnishes. Sun-dry/dehydrate for flakes/powder that season larb, salads, and marinades.
Chili oil & crisp: Briefly bloom crushed pods with garlic/shallot; strain for clear oil or fold solids back for chili crisp—great on noodles, beans, and roasted squash.
Heat control tips: It’s hot—remove the white placenta to moderate; use whole pods to infuse and remove; add at the end for brightest aroma.
Preservation and Pantry Value
Rapid dehydration: Very thin walls dry quickly into potent flakes and powder; store airtight/dark with desiccant.
Freezer friendly: Freeze whole ripe pods; crumble from frozen into soups and stir-fries.
Fermentation: Produces bright, pourable sauces with clean acidity and sharp heat—great for small-batch bottling.
Infusions: Vinegar and oil infusions keep flavor accessible for quick finishing.
Flavor Benefits beyond heat
Clean, citrusy–pepper aroma with immediate, linear burn; a small amount seasons a full pan—efficient for home and market kitchens.
Cuts through fat and sweetness, balancing coconut milk, rich meats, and sweet marinades.
Garden and Ornamental Benefits
Compact plants with clusters of slender pods ripening green → red; continuous set supplies daily kitchen use.
Upright habit and strong peduncles ease harvest and resist splitting—excellent in containers and beds.
Traditional and Practical Uses (Indigenous foodways focus)
American roots, Thai refinement: Though iconic in Thai cooking, Thai Dragon descends from Capsicum annuum, domesticated by Indigenous peoples of the Americas. Thai techniques—pounding in a mortar, sun-drying, oil/vinegar condiments—mirror Indigenous American aims (stone-grinding, sun-drying, smoke/oil preservation): concentrate flavor, make it portable, and shareable.
Cross-cultural plates: Thai Dragon condiments sit comfortably beside nixtamal foods (tortillas, tamales, pozole) and bean–squash stews, offering a bridge between Southeast Asian and Indigenous American mealways centered on staple grains/legumes.
Community table logic: Table-side condiments (nam pla prik, prik nam som) echo the communal chile bowls of the Americas—each diner tunes heat to taste without excluding anyone from the shared pot.
Safety and Handling always
Wear gloves when slicing or pounding; avoid touching eyes.
Ventilate when frying/blooming chiles—vapors can sting.
Label jars clearly (“hot”) and refrigerate fresh condiments.
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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Alliance of Native Seedkeepers
Pepper Seeds - Hot - Thai Dragon
$200 USD
$600
Unit price /
Unavailable
Description
Clean, bright fire with true Southeast Asian character. Thai Dragon brings a citrusy snap and quick building heat that defines stir fries, curries, chili oils, and table condiments. The flavor is fresh and focused with hints of lime leaf and peppercorn, delivering intensity that lifts a dish without turning muddy.
The plants are compact and wildly productive, typically 18 to 30 inches tall with a tidy, upright habit that sets clusters of slim, tapered pods pointing skyward. Glossy green foliage frames the fruit beautifully, giving the plants an ornamental look long before harvest. Pods average 2 to 3 inches, thin walled and smooth. They mature from dark green to a lacquered scarlet red and dry quickly for pristine flakes and powder.
Taste a ripe pod and you get a fast rise of heat over fresh chili aroma, finishing clean and lingering just long enough. In the kitchen, a few rings wake up noodle bowls, fried rice, and grilled meats; whole pods perfume hot oil for drizzling; dried, they grind into vivid chili flakes ideal for nam prik, larb, dipping sauces, and chili crisp.
Rooted in Thai home gardens and market stalls, Thai Dragon is a classic Capsicum annuum chosen for dependable yields, quick drying pods, and a heat level cooks can rely on. Grow it for continuous harvests, authentic flavor, and the bold color that turns everyday meals into restaurant caliber favorites.
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