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West Malaysian Hot Pepper

Botanical Name: Capsicum annuum

$3.95
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# of seeds per packet: 25

Description

85-90 days. Mike collected seeds of this chili pepper on his trip to southeast Asia back in 1993 and has been growing it ever since because he loves the heat these peppers deliver! Peppers are 1-1½” long, point upwards and ripen from green to orange to red. While peppers can be picked green, a unique, complex fruity flavor develops as peppers ripen. Similar in taste to cayenne, but hotter with a more interesting taste profile. This pepper is perfect for any spicy Thai, Malaysian, or Indonesian dish. Plants are 2-3’ tall. This is a late ripening pepper though we always get lots of ripe peppers even during cools summers. Use peppers fresh or dry. Variety exhibits some natural variability in size and shape of peppers. Seeds grown by Nature and Nurture Seeds.

Growing

Growing Instructions (for USDA Zone 5b):

All peppers are warm loving plants. Sow seeds indoors March 15th - April 1st into good seed starting mix (we recommend Vermont Compost’s Fort Light). Ideal temperature for germination is 80-90° (use heating mat). Days to germination: 6-28. Once leaves appear, grow plants at 72°. Be sure seedlings have adequate light (a windowsill will not do for peppers) and keep plants from becoming pot-bound because this will permanently stunt plants. If seedlings are getting too big for their pot but the weather is still too cold outside, transplant them into bigger pots. Plant seedlings outside late May into fertile garden soil with lots of compost or decomposed manure. If your soil pH is greater than 7 (which is typical of clay soils in Southeast Michigan) add sulfur to acidify soil. Space plants 1 ½ - 2ft apart. Stake pepper plants if they begin to fall over.

 

Harvest:

Harvest peppers when greenish red or completely red ripe. Eat fresh or dried.

 

Seed Saving Instructions (for gardeners):

Peppers are primarily self-pollinating but insects will cause significant cross pollination between pepper varieties. To keep variety pure, cover plants with low tunnels (using thin row cover fabric) to exclude pollinators. Or, isolation distance: 300 ft. Save seeds from the best plants. Save seeds from fully ripe peppers. Process either wet (fresh peppers) or dry (dried peppers). Process hot pepper seeds outdoors wearing rubber gloves and dust mask! Make sure seeds are fully dry before storing.


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West Malaysian Hot Pepper

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Description

85-90 days. Mike collected seeds of this chili pepper on his trip to southeast Asia back in 1993 and has been growing it ever since because he loves the heat these peppers deliver! Peppers are 1-1½” long, point upwards and ripen from green to orange to red. While peppers can be picked green, a unique, complex fruity flavor develops as peppers ripen. Similar in taste to cayenne, but hotter with a more interesting taste profile. This pepper is perfect for any spicy Thai, Malaysian, or Indonesian dish. Plants are 2-3’ tall. This is a late ripening pepper though we always get lots of ripe peppers even during cools summers. Use peppers fresh or dry. Variety exhibits some natural variability in size and shape of peppers. Seeds grown by Nature and Nurture Seeds.

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Growing

Growing Instructions (for USDA Zone 5b):

All peppers are warm loving plants. Sow seeds indoors March 15th - April 1st into good seed starting mix (we recommend Vermont Compost’s Fort Light). Ideal temperature for germination is 80-90° (use heating mat). Days to germination: 6-28. Once leaves appear, grow plants at 72°. Be sure seedlings have adequate light (a windowsill will not do for peppers) and keep plants from becoming pot-bound because this will permanently stunt plants. If seedlings are getting too big for their pot but the weather is still too cold outside, transplant them into bigger pots. Plant seedlings outside late May into fertile garden soil with lots of compost or decomposed manure. If your soil pH is greater than 7 (which is typical of clay soils in Southeast Michigan) add sulfur to acidify soil. Space plants 1 ½ - 2ft apart. Stake pepper plants if they begin to fall over.

 

Harvest:

Harvest peppers when greenish red or completely red ripe. Eat fresh or dried.

 

Seed Saving Instructions (for gardeners):

Peppers are primarily self-pollinating but insects will cause significant cross pollination between pepper varieties. To keep variety pure, cover plants with low tunnels (using thin row cover fabric) to exclude pollinators. Or, isolation distance: 300 ft. Save seeds from the best plants. Save seeds from fully ripe peppers. Process either wet (fresh peppers) or dry (dried peppers). Process hot pepper seeds outdoors wearing rubber gloves and dust mask! Make sure seeds are fully dry before storing.


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