Description
Originally from Thailand, this seriously hot chili pepper (30,000- 80,000 scoville) is used in almost every dish in old Siam because of its intense heat and flavor. The stout, bushy plants are loaded with up to 200 small, long, skinny 1″- 2″ fruits that ripen to bright red 90 days after transplant. Peppers act as annuals in northern zones, but are truly a perennial plant in tropical, frost-free zones. Full sun.