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Peppers of Asia & India

(Capsicum annuum)

By Jim (Habanero) Duffy





These are peppers we grow that originate from Asia, Southeast Asia, India, Malaysia and Indonesia. This group will not include the superhots like Ghost and Nagas. However it will include varieties from the Capsicum annuum, Capsicum frutescens and Capsicum chinense species.







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Shishito

(Capsicum annuum)



These are the Japanese equivalent to the Spanish Pimiento de Padron. The difference is the Shishito pepper is sweeter! Peppers are usually finger length from 2-4 inches long. The method to prepare is to pierce with fork and grill or fry in olive oil. Lightly salt and eat! Called Shishito because the head of the pepper sometimes resembles a lions head. Sometimes a little lemon or lime is squeezed over them or even a dash of soy sauce. Another way to prepare is to deep fry in a Tempura batter. Like the Padron one in every ten peppers may have some noticeable heat. The Shishito chile pepper plants can grow to almost three feet tall and are very productive. Peppers are best eaten green before they ripen to dark red.








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Fushimi

(Capsicum annuum)



This sweet Japanese pepper is thin-walled and glossy bright green. The fruits are slender, tapered and grow to 6" in length. It is very easy to grow, produces good quality and prolific harvests. The Fushimi pepper is great for stir frying dishes or just fried by itself with a touch of sea salt! It has a slight hint of sweetness with the heat just above a jalapeno. Fushimi chile plants can grow up to 3 feet tall.












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Orange Thai

(Capsicum annuum)



For years I have never dealt with Thai chiles. So many of them have an instant upfront burn that ruins the flavor of the dish. To me some have flavor if used right but many just seem like an extra hot black pepper! Also so many taste the same as other Thai chiles. Finally we have found a Thai chile we feel is worth growing. It is the large Orange Thai. It is very productive and produces spicy orange peppers that have a nice fruity flavor. The chile have heat but not the bitter bite of other Thai chiles. I would say the heat level is between a hot Jalapeno and a Cayenne. These chiles are great for stir fry, sauces and drying! Maybe even make a Thai salsa! The large Orange Thai chile plants grow up to 4 feet tall.





At Refining Fire Chiles we isolate our seed production plants to avoid cross-pollination with other chile species. If you want to try it yourself contact us for seeds, plants (March-August) and fresh chiles (September).

We also grow the Trinidad 7 Pot, Trinidad Scorpion, Naga Morich, Chocolate Habanero and many other Hot Chile Pepper plant varieties!