Pepper, Thai Volcano (Capsicum annuum), packet of 30 seeds, organic

$2.95

Family:  Nightshade (Solanaceae)

Perennial in Zones 10-12, otherwise grown as an annual, 85 to 100 days to harvest

(Thai Volcano Pepper, Thai Dragon Pepper)  Dark green, beautifully elongated and shapely leaves on a short, bushy plant, giving rise to clusters of upright peppers, bright red at maturity, quite ornamental and also wonderful in Asian cooking or used in any cooking where fiery hot spice is desired.  These do excellently in pots, and we also grew them out in the garden with good success.  The small volcano on the plate is composed of coarsely ground dried volcano peppers, which are an excellent flavor enhancer for any food, and also improve circulation.  In general, it is a good idea to reduce salt intake, and therefore other flavor enhancers take precedence.  In the case of peppers, one also receives the digestive and vascular benefits of capsaicin–warming to the digestive tract, improves assimilation of nutrients, and speeds circulation, discouraging blockages and ultimately (other factors being constant), likely to extend the life expectancy.  All this in a bright red pepper!  Peppers prefer a scanty, even water supply, good drainage, full sun, and a long, hot summer. Start indoors 40 to 50 days prior to the last frost. Thin seedlings to at least 2 inches apart in the flat. Transplant out to garden after the soil has really warmed up. The best compost for Peppers is higher in phosphorous than nitrogen. Kelp is well-tolerated and makes for outrageous yields.  These peppers are very good in pots, and a 3 gallon pot will have adequate soil to bring a full sized plant to completion.
30 seeds/pkt., Certified Organically Grown

Pepper, Thai Volcano (Capsicum annuum), packet of 30 seeds, organic

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  1. Richo Cech

    Admin Richo Cech

    You don’t have to be a raw foodist to enjoy the benefits of raw food!  The veggie burritos (pictured) are composed of collard greens torn in strips holding a nice ladleful of black turtle beans sprinkled with feta, then generously soused with hot sauce and finished with finely chopped fresh cilantro.  The hot sauce is made by putting fresh ripe thai volcano peppers in a blender, adding 1 tsp salt per quart, then covering with apple cider vinegar until it blends smoothly together.  That is it, it is done. 

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