Thai Dragon chili pepper (Capsicum annuum): a well-known variety that appears in virtually every Southeast Asian dish. The plant is large, reaching over a meter, extremely productive, hardy, and easy to grow. The berries are tapered, bright red when ripe, spicy, and flavorful. They are eaten either green, especially raw, when they are at their fruitiest, or ripe, dried, when they are spicier and more flavorful.
In cuisine, it can be used wherever you want a dry, powerful spiciness, right on that edge that overwhelms all other ingredients. Used lightly, it's an excellent seasoning.
It can be preserved green in vinegar or in braids to be dried when red.
This variety is a must in the pantry of those who love ethnic cuisine.
A curiosity: the seeds were brought by our agronomist Francesco Marotti, collected during his last trip, the origin is: "self-production cultivation, border between Thailand and Laos, Nong Khai area" (from his diary).
