Variety: Thai Jinda
Species: Capsicum annuum
Origin: Hailing from the vibrant culinary landscape of Thailand, the Jinda Pepper is a beloved staple in Thai cuisine. Its name, “Jinda,” translates to “hot” in Thai, and this pepper lives up to its fiery reputation.
Picante Class: Common
Category: Heirloom, Regionally significant
Hybridizer: The Jinda Pepper emerged from generations of passionate Thai farmers who carefully selected and cultivated this exceptional variety. Its name pays homage to its intense heat.
Description: The Jinda Pepper boasts slender, elongated pods that transition from vibrant green to a striking red when fully ripe. Its flavour profile combines grassy freshness with a lingering warmth—a true embodiment of Thai cuisine. Use it judiciously to add depth and excitement to your dishes.
Plant Size:
Pungency:
Grow Difficulty: Easy
Days to Germination: Within 7 to 14 days after planting
Days to Harvest: 80 to 100 days after transplant
Culinary Uses:
- Curries: Jinda Peppers are ground into curry pastes, infusing dishes with both heat and colour.
- Garnish: Sprinkle sliced Thai Jinda Peppers on spicy soups, stir-fries, and noodle dishes.
- Spicy Relishes: Incorporate them into balachuang, a zesty Thai relish.
- Pickling: Their robust flavour makes them perfect for pickling.
Additional information
Weight | 0.001 kg |
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Seed Pack Size | 10 Seeds, 5 Seeds |
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