Red and Green Birds Eye Chilli

Red/Green Bird’s Eye Chili, also known as Thai chili or Kanthari in some regions of India, is a small but extremely potent variety of chili pepper. It is renowned for its intense heat and is widely used in Asian and Indian cuisines. Here’s a detailed overview of its characteristics, growing methods, and culinary uses: Characteristics Appearance: The Green Bird’s Eye Chili is small, typically about 1-2 cm in length, and has a slender, conical shape. When young, it is bright green and may turn red or orange as it matures. Flavor: Known for its sharp, fiery heat and slightly fruity undertone. Despite its small size, it packs a significant punch.

Heat Level: Very hot, with Scoville heat units ranging from 100,000 to 225,000, making it one of the hotter chili varieties.

Texture: The flesh is thin, which makes it ideal for quick cooking or drying.

Climate and Soil Requirements Climate: Thrives in warm, tropical to subtropical climates. Ideal growing temperatures are between 25°C and 35°C.

Soil: Prefers well-drained, fertile loamy soil with a pH between 6.0 and 7.0. Rich organic matter in the soil enhances growth and yield. Planting Season: Best planted in early spring (February to April) or post-monsoon (August to September).

Seed Sowing: Seeds are started in nurseries and transplanted when seedlings are 4-6 weeks old. Direct sowing in the field is also possible in warmer regions.

Spacing: Space plants 30-45 cm apart with rows 45-60 cm apart to ensure proper growth and air circulation. Land Preparation Plowing: Prepare the land by plowing thoroughly to a fine tilth. Incorporate well-rotted compost or manure to enrich the soil.

Bed Preparation: Raised beds are recommended to improve drainage and prevent waterlogging.

Irrigation Watering: Consistent watering is essential, especially during flowering and fruiting stages. The soil should be kept moist but not waterlogged.

Frequency: Irrigate every 5-7 days, adjusting based on weather conditions and soil moisture levels.