BIRDSEYE CHILLI MIX IS ALL HARD HITTING FLAVOUR AND HEAT, GREAT VIVID COLOURS, GREEN, RED, PURPLE, ORANGE.

Description
Bird’s eye chilli peppers are frequently used to add spice in Southeast Asian cuisine. The small chiles grow on small bushes in hot weather climates. Raw, dried, or cooked, the small but potent peppers pack real heat and are used to add spice to dishes or to make fiery sauces.
Bird’s eye chiles are small, thin, pointy peppers that are red when mature. They are green when unripe but can still be eaten, and are sometimes orange or purple depending on maturity.
In the case of Thai cuisine, green peppers are typically used in green curries, while hotter, mature red peppers are used in red curries. When fresh, they often have a stem still attached and contain loose, edible seeds that are especially spicy. The peppers can be used whole, sliced, or seeded and diced.
Bird’s eye chilli peppers are used extensively in Thai, Vietnamese, Malaysian, and Indonesian cuisines. Fresh or dried chiles are added to salads, stir-fries, curries, sauces, sambals, soups, and marinades.
The stems are removed, and the chiles can be left whole, sliced, diced, chopped, or pureed. The seeds are especially spicy and can be removed for less intense heat.
You may want to wear gloves when working with these chiles, especially if you wear contact lenses. Capsaicin, the chemical in the pepper that makes it hot, can stay on your fingers for several hours and really sting when you touch your face, especially the eye area.
To guard against unnecessary pain, wear gloves and carefully clean the knife, surfaces, and anything else the cut chiles came in contact with before removing.
Highly recommended for beginners!

SEEDS SMALL. FRESH AND FERTILE. WE GOT 100% GERMINATION ON TESTING.

Grow Notes
Plant in full sun but keep well-watered. They need a well-drained soil enriched with plenty of organic matter.

Can be grown in containers or gardens. Once fruiting plants may need staking if starting to lean. Pick regularly to encourage more fruit.

Chilli plants are susceptible to mildews and need protection from aphids.

Sow
Sow direct or in pots in Spring, after chances of frost has passed. If living in a warmer climate they can be grown in any season. Sow 5mm deep with 100cm spacing and 100cm between rows.

Keep soil moist but never wet.

Germination
7-21 days at 22-35°C

Maturity
100 days.