Hot Pepper · Chili · Bangkok


$2.25 $2.00

30 in stock

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Small, very hot thai chile. Bangkok’s small, fiery-hot fruit avg 3” and set heavily on big, upright plants. Suitable for using green or red at the fresh stage or dried for making hot pepper flakes or mini ristras.
Note: This item is grown to order only!

Plant peppers about 18 inches apart.  All peppers start out green and require roughly another month to turn their intended color.  You can eat the green peppers whenever you want or wait for them to ripen more. The tapered types tend to be a little quicker than the bells.  Do not overwater, peppers can handle a drier soil.  Harvest when hungry. Peppers will thrive in well-drained, fertile soils with a pH of 6.5. Abundant phosphorus and calcium is needed for the best results. Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Pick first green peppers when they reach full size to increase total yield significantly. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc.