Heat 9 | aromatic hot
Prik Kee Noo 10 chili seeds
Prik Kee Noo 10 chili seeds
The heat level of Prik Kee Noo 10 chili seeds pods is 9
The heat level of Prik Kee Noo 10 chili seeds pods is 9
Prik Kee Noo 10 chili seeds have a heat level of 9 with a Scoville value of 90,000 - 250,000 SHU , so these chilies are very sharp
You can find more information about the different levels of sharpness here
Info about the Prik Kee Noo 10 chili seeds plant - The yield is high
Info about the Prik Kee Noo 10 chili seeds plant - The yield is high
Prik Kee Noo 10 chili seeds are usually medium height Plants that typically have a bushy achieve broad growth.
The germination time for Prik Kee Noo 10 chili seeds seeds is about 7 - 14 days .
Under good conditions, the yield of the plant is high .
Prik Kee Noo 10 chili seeds Plants are than other varieties. But that ultimately depends on the green thumb and the experience of the individual.
Information about the Prik Kee Noo 10 chili seeds fruit or pod
Information about the Prik Kee Noo 10 chili seeds fruit or pod
Prik Kee Noo 10 chili seeds fruits are red and will be something like 2 - 4 cm very narrow large.
Prik Kee Noo 10 chili seeds has a aromatic hot taste
Prik Kee Noo 10 chili seeds has a aromatic hot taste
Prik Kee Noo 10 chili seeds Pods have a aromatic hot taste.
We are of course aware that taste is a subjective matter. This is just our personal assessment.
Product details for Prik Kee Noo 10 chili seeds
Product details for Prik Kee Noo 10 chili seeds
Fruit heat level: 9
Scoville Units: 90,000 - 250,000 SHU
Capsicum: Capsicum Capsicum frutescens
Origin of the variety: Thailand
Manufacturer: Chili-Planet.com - Chilisamenbank
Plant Height: medium height
Plant Width: bushy
Germination time: 7 - 14 days
Fruit color: red
Fruit size: 2 - 4 cm very narrow
This information is for guidance and, with the exception of the manufacturer's information, without danger.
Prik Kee Noo: Thailand's culinary treasure
A fiery centrepiece of Thai cuisine
The Prik Kee Noo Chili is an essential element in Thai cuisine. Originally from Thailand, this Capsicum frutescens variety has an impressive spiciness level of 9. Its compact size makes it ideal as a houseplant, which makes it popular outside of Thailand.
From green to red: a taste explosion
The small, narrow fruits of the Prik Kee Noo ripen from a lively green to an intense red and bring unique flavour nuances with each colour phase. Their spiciness is legendary and adds unparalleled depth to every dish, from traditional curries to fresh salads. The ability to use them fresh or dried makes them a versatile companion in the kitchen.
Key facts at a glance:
- Capsicum: frutescens
- Heat : 9
- Scoville units: 90,000 - 250,000 SHU
- Growth height: 50 - 80 cm
- Fruit size: Up to 4 cm
- Fruit Colour: Ripens from green to red
- Country of origin: Thailand
How are Prik Kee Noo 10 chili seeds grown correctly?
How are Prik Kee Noo 10 chili seeds grown correctly?
Prik Kee Noo 10 chili seeds need a warm place with temperatures between 18 and 27 degrees or more. Prik Kee Noo 10 chili seeds love the sun, but the small plants need an acclimatization period of about a week to 10 days, during which the small plants are acclimated to the sun by the hour. When the plants are established, it is best to transplant them into 10 liter pots and support them with a small stick. You can also plant them in the soil of your garden. As long as the plant is small, the substrate should be kept moist. Good drainage is important as the roots should not be standing in water.
Larger plants no longer need much water. It's best to let the soil surface dry out and not water until the leaves become loose. The fruit will be sharper if the plants are kept relatively dry prior to harvest. Because of the severe itching, it is recommended to wear gloves when harvesting and handling the fruit.
Recipes for Prik Kee Noo 10 chili seeds
Recipes for Prik Kee Noo 10 chili seeds
Prik Kee Noo 10 chili seeds can be ground, dried or processed as peppers for a unique flavor all year round. They can also be used fresh to give a special kick to various dishes.
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