Chilli Chiang Rai

Chiang Rai is a Thai variety with a fruity, floral flavour and a manageable heat level at around 5,000 SHU – enough warmth to be satisfying, but not so much you’ll need a glass of milk. The long, slim chillies (10–12cm) ripen quickly and are easy to slice up and add to all sorts of dishes. Unlike many Thai types, Chiang Rai can produce ripe fruit just 10 weeks after planting out.

SOW: from January to end of May, indoors into warm compost, barely covering the seeds as they need light to germinate. Pot up once seedlings have 2–3 leaves (around 10cm tall).  

GROW: transplant into larger pots or your growing site once roots show at the bottom of the pot. Harden off before planting outside in June in a sunny, sheltered spot, or keep under cover. Pinch out the growing tip to encourage a bushier plant. Feed weekly with tomato food once flowering starts.

ENJOY: use fresh – sliced into stir-fries, curries, or noodle dishes – or grind to a paste for flavour and colour.

Did you know...

• Chiang Rai chillies are named after the most northern city in Thailand.
• They are also known as ‘Big Thai’ Chilli.
• There are at least 80 different varieties of Thai chillies: most are hot or very hot so Chiang Rai’s medium heat lets the flavour shine through.
• Thai peppers are often ground fresh into curry pastes adding both spiciness and alluring colour.
• They are also perfect for garnishing hot and spicy dishes, and cooking them into all manner of foods – don’t be afraid to experiment and get creative!