Hot Pepper, Prik Chi Faa (Organic)
Capsicum annuum. Medium Hot. 70 days green, 90 red.
A large fruited Thai hot pepper that resembles a fat, thick-walled cayenne with smooth shiny skin. Nice large 6″ long fruit enable fast harvest. This type of pepper is often used when still green and underripe, when medium hot peppers are desired in recipes such as green curry paste, chili dipping sauces, peanut satay sauce and Thai stir fry. Once ripe and red, Prik Chi Faa also dries well, making a delicious chili powder. Our good friend Willis Ransom of Whisper Hollow Farm also discovered they are delicious when lightly smoked. We are selecting this variety for earlier ripening and productivity in northern climates. Name translates from Thai as ‘sky pepper.
Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots when they have their first two true leaves. Transplant out into the garden after danger of frost has passed, typically late May in western Oregon.
To save seed, wait until fruit is fully ripe. Remove seeds from fruit and dry. Isolate from other pepper varieties of the same species by at least 500 feet.