Pungent flavoured Bird’s Eye Chilli is a traditional favourite for Indian, Sri Lankan, Thai, Lao, Vietnamese, Khmer, Malaysian, and Indonesian cuisine.

Fiercely hot – around 50,000100,000 units on the Scoville scale. Ideal for use fresh, dried, ground, or for chilli paste. Can be eaten green, but will become hotter as chillis mature.

Plant in a sunny spot and water well over the warmer months.

A great companion plant for basil, marjoram and parsley.

Germination 7 – 10 days | Maturity 13 weeks