8066

Chilli Asian Fire F1

• Botanical Name: Capsicum annuum

Specialty Vietnamese red chilli for hot and spicy Asian cuisine. Ideal for cooking fresh in both its green or red state, in hot sauces and curries. Also suitable for processing, making dried hot pepper flakes or lacing fruits together for dried ristras. Prolific slender thin walled fruit 13cm long weighing 6 grams hang from the tall bush. Good disease resistance.

Hybrid; 20-25 degrees; 8-20 days; 100cm height - Stake; Tender; 2; Transplant; 50 seeds; Gourmet.