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Pepper, Chili Pepper 'Orange Tyger'

Hot Thai Pepper

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Pepper, Chili Pepper 'Orange Tyger'

Hot Thai Pepper
$3.15

Availability: In stock

Packet Size:10 Seeds
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Thailand is an exquisite land of ornate temples, mountainous landscapes, and lush islands veiled in mystery. Out of the rich soil of Thailand grows a small chile which is one of the hottest peppers in the world.
Until just recently, only very hot chiles were grown and used in Thailand. In fact, there is no Thai word for 'sweet pepper'. Several chiles, along with sweet peppers, have now been introduced to Thailand, but the general population has no use for them.

A new and very beautiful, flavoursome chilli, ‘Orange Tyger’ offers a great citrus flavour and amazingly complex pungency. The first sharp heat fades quickly to be replaced by a slower more enduring heat. The heat seems to affect different parts of the mouth at different times. A really interesting experience for the chilli lover.

Suitable for Northern European cultivation, 'Orange Tyger' produces tidy plants that bear a huge crop of slender chillies. Suitable for growing in a pot or in the greenhouse border, the bright orange colour contrasts very effectively with the rich green foliage.
An essential variety for Thai style cooking, and brilliant chopped in stir fries with prawns, chicken or beef, the slender peppers also dry well. A beautiful pepper that is an all-round winner.



Storage of Seeds:
Store seeds away from children, sealed in their packaging in a cool, dry, dark place, or in a fridge. Never store them in a freezer as the sudden temperature drop is likely to kill them. Don't leave the seeds in direct sunlight as the heat generated may kill them.


Sowing: Sow from mid February to mid June
The temperature, moisture, and air circulation all play a role in growing plants from seeds. Too little heat, too much moisture, and lack of air circulation will cause poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil becomes too dry or too wet, which can lead to low germination, disease and fungus.
Fill small cells or trays with a good sterile seed compost and sow the seeds on the surface. “Just cover” with a fine sprinkling (3mm) of soil or vermiculite.
Keep the compost moist - don't let the top of the compost dry out (a common cause of germination failure) If you wish, spray the surface with a dilute copper-based fungicide.
Cover the pot or tray with plastic film or place in a heated propagator, south facing window or a warm greenhouse.
The ideal temperature is around 18 to 20°C (65 to 72°F)


Transplanting:
When the seedlings have produced their first pair of true leaves they can be potted on into individual 7 to 10cm (3 to 4in) pots. Use good quality potting compost and mix in some organic slow release fertiliser. Pot the chilli on again before it becomes root-bound.
Water the seedlings regularly, but don't let them become waterlogged as this encourages rot. Don't let them dry out as they rarely recover at this stage. Water the soil, not the foliage. Once the plants have established, it is better to water heavy and infrequently, allow the top inch or so to dry out in between watering.


Seedlings should be grown in good light, but should not be exposed to direct sunlight from late spring to early autumn. Weaker sunlight from autumn to spring is unlikely to do them harm. Once seedlings have put on some growth they need lots of light. Growing them under a grow-light produces excellent stocky plants, as will a warm sunny windowsill. Adult chilli plants need lots of light. However, more than 4 hours or so in hot direct sunlight will dry them out quickly.
Acclimatise to outdoor conditions for 2 to 3 weeks before they are moved permanently outside. Plant them into rich moist soil. Flower do not form and fruit will not set if the temperature is much below 17°C (62°F) for most of the day, so wait until June/July for best results with outdoor planting.


Fertilising:
After the first flowers appear, feed every one or two weeks with a half-strength liquid tomato feed. You could also add Seaweed extract to the water once a week.


Pollinating Flowers: (optional)
Chilli plants are self fertile and will generally pollinate themselves. However, if you want to give them a helping hand to ensure that lots of fruit are set indoors, use a cotton wool bud to gently sweep the inside of the flowers, spreading the pollen as you go. The flower's petals will drop off as the green middle part of the flower starts to swell slightly. This is the chilli pepper beginning to grow.


Harvesting: Harvest in 85 to 95 days
The peppers will take a few weeks to develop and a further couple weeks to turn from green to gold. Harvest any time after they are fully developed. Use scissors to snip the fruits so you don't damage the plant.


Storage:
After being roasted and peeled, peppers can be preserved by either canning or freezing. Storing poblanos in airtight containers will suffice for several months.


WARNING:
Be careful handling chilli seeds as they can cause a painful burning sensation: Avoid contact with the eyes or any sensitive skin before washing your hands thoroughly.
These peppers are very hot please make sure whomever tries them knows before-hand !



Additional Information

Additional Information

Packet Size 10 Seeds
Common Name Hot Thai Pepper
Other Common Names Bird's Eye Chili, Chile de Árbol
Family Solanaceae
Genus Capsicum
Species annuum
Cultivar Orange Tyger
Hardiness Tender Perennial often used as an Annual
Fruit 7cm (3in) long, maturing from green to orange
Height 45cm (18in)
Position Grown in good light, but should not be exposed to direct sunlight
Soil Rich moist soil.
Time to Sow Sow from mid February to mid June
Time to Harvest 85 to 90 days.

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