Description

Capsicum Thai Red Chilli (Capsicum annuum) is a fiery, compact chilli variety prized for its intense heat, vibrant red colouring, and bold flavour, making it a staple in Asian cuisine, particularly in Thai dishes. The slender fruits are typically 5–7 cm long, ripening from green to deep red, and are known for their high pungency and complex, aromatic spice.

This variety grows on upright, bushy plants reaching approximately 50–70 cm in height, making it suitable for both garden beds and containers. With proper care, plants produce prolific harvests throughout the hot season, making it ideal for home growers who enjoy spicy, culinary diversity.

Capsicum Thai Red Chilli is not only valued for its culinary use but also contributes to the aesthetic appeal of the garden with its ornamental, glossy red fruits and dense green foliage. In South African home gardens, this variety thrives in low-humidity environments and demonstrates good resistance to pests when planted alongside suitable companions like basil and marigold.

Whether used fresh, dried, or fermented, this chilli adds a potent kick to curries, sauces, and pickles, while also serving as a natural pest deterrent in the garden.

Benefits

Insect Repellant & Pollinator

• The capsaicin in chillies naturally deters pests such as aphids, whiteflies, and spider mites.
• Flowers attract bees and other pollinators, aiding surrounding vegetable crops.

Culinary & Medicinal Use

• Widely used in Asian and African cuisines – adds heat and flavour to sauces, chutneys, and stews.
• Can be dried, ground into chilli powder, or pickled.
• Traditionally valued for stimulating digestion, improving circulation, and aiding in detoxification.

Nutritional Benefits

• Rich in vitamins C, A, E, and B-complex vitamins.
• Contains capsaicin, a powerful compound known to boost metabolism and assist with weight management. Act as a natural anti-inflammatory and pain reliever. Support heart health and improve immunity.
• Also provides potassium and iron for cardiovascular and blood health.

High Yield & Space Efficient

• Produces abundant small fruits on a compact bush.
• Perfect for urban gardens, patios, or as a border plant.
• Can be grown in containers indoors or outdoors.

 

How To Use

Thai Red Chilli flourishes under the following conditions:

• Season: Spring/Summer
• Temperature: 20-30°C
• Germinate: 7-14 days
• Depth: 6 mm
• Spacing: 40x45 cm
• Harvest: 90-100 days 
• Height: Fruit 5-7 cm / Plant 50–70 cm
• Flowering Season: Late spring to summer
• Exposure: Full sun (6-8 hours daily)

Ideal Growing Environment

• Prefers a well drained substrate with amendments or pre-made soil containing all the necessary base additives. Ideal pH 6.0–6.8.
  
• Keep soil consistently moist but not waterlogged. Water deeply and allow topsoil to dry between waterings.
• Apply a balanced organic fertiliser every 4–6 weeks or use liquid seaweed/compost tea during flowering and fruiting.
• Prefers moderate humidity (50–70%). Ensure good airflow to prevent fungal issues in humid areas.
• Best suited to South Africa’s warmer provinces (e.g., Limpopo, KZN, Mpumalanga), but also adaptable to cooler regions with warm summers. Avoid frost.
• Benefits from being planted alongside basil, coriander, carrots, onions, and tomatoes.
• Intercropping: Pair with basil, marigolds, or clover for pest control and soil health.
• Crop Rotation: Follow with peas, clover, or lettuce. Avoid same family (nightshades or brassicas) in the same bed for 3 years.
• Soil Rejuvenation: Plant after nitrogen fixers to restore nutrients. Namely red clover, white clover, lucerne (alfalfa), peas greenfeast.
• Avoid planting with beans, fennel, and brassicas – potential for stunted growth.

 

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