Kitchen Pepper
Red Thai adds concentrated heat to stir-fries, curries, soups and table sauces. Use small amounts of fresh chopped fruit while cooking, or dry ripe red peppers for flakes that are easy to measure into a dish.
CASA VERDE · HEAT PROFILE
Hot
- Sweet
- Mild
- Medium
- Hot — this variety
- Super hot
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
Shop all pepper seeds in Canada
- Packet
- 10+ seeds per packet
- Heat
- 50000–100000 SHU
- Origin
- Thailand
FROM GARDEN TO KITCHEN
Red Thai, from seed to supper.
A little heat for stir-fries, coconut curries and lime dipping sauces.
01 / WAKE UP A STIR-FRY
Small slices, lively heat.
Stir-fry tofu, green beans, onion and ginger, adding a small amount of sliced Red Thai pepper. Toss well in the sauce so the heat is distributed through the dish.
02 / SEASON A COCONUT CURRY
A little chilli against creamy coconut.
Add finely sliced pepper to a coconut curry with squash and shrimp. Start sparingly, cook the shrimp through and serve with rice. Adjust the chilli to suit your harvest and your table.
03 / MIX A LIME DIPPING SAUCE
Sharp lime, garlic and measured heat.
Combine lime juice, fish sauce, chopped garlic and a few thin pepper rings. Adjust with a little water or sugar to taste and serve alongside rice or grilled food.
AI-generated culinary illustrations. Serving inspiration, not photographs of our harvest. Select a photo to enlarge.
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Hot cooking pepper · 10+ seeds per packet
Red Thai pepper seeds
Red Thai adds concentrated heat to stir-fries, curries, soups and table sauces. Use small amounts of fresh chopped fruit while cooking, or dry ripe red peppers for flakes that are easy to measure into a dish.
At a glance
Catalogue species
Capsicum annuum
Heat
Hot; use sparingly
Ripe colour
Red
Packet
10+ seeds
Why grow it?
A useful pepper when the dish needs heat without a large volume of pepper flesh. The small fruit can be chopped into a sauce or dried for later seasoning; start with less and adjust after mixing.
In the kitchen
- Stir-fry or curry: Finely chop a small amount and distribute it through the dish during cooking.
- Table sauce: Stir finely sliced pepper into a freshly prepared dipping sauce and add gradually to food.
- Dried flakes: Dry ripe fruit thoroughly using a suitable controlled method, then crush into flakes. Avoid breathing chilli dust.
Growing and harvesting
- Start indoors: Provide warm seed-starting conditions and bright light after emergence.
- Transplant: Harden plants off and wait until frost risk has passed and the soil and nights are warm.
- Site: Choose full sun, well-drained soil and steady moisture.
- Harvest: Pick red fruit for ripe flavour and drying. Start indoors and give plants a warm, sunny site after frost; exact plant size, pod length and harvest timing depend on the selection and conditions.
Explore the catalogue
Pepper seeds CanadaPepper germination guideHot Sauce Garden PackCommon questions
Is Red Thai the exact same variety as Prik Kee Noo?
The label alone does not establish that. Thai pepper names cover multiple selections, and the precise local cultivar name for this seed lot is not confirmed.
What does the Scoville range mean?
The shop’s 50,000–100,000 SHU range is an approximate catalogue guide for hot red Thai peppers, not a laboratory measurement of this lot. Actual heat varies; use a small amount first.
Can I use green fruit?
Green fruit can be used fresh in cooking. Let fruit ripen red when you want the ripe stage for drying or a red sauce.
Seed note: 10+ seeds per packet. Casa Verde lists this as Capsicum annuum; the exact named Thai selection and seed-lot provenance remain unconfirmed.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
