An Asian heirloom variety, grows good in pots with great yields. Peppers grow upright, are 2"-3" long, and start out green, turning to red. This pepper is popular in Asian cuisine and can be found in many Chinese (especially Hunan and Sichuan), Japanese, and southeastern Asian dishes. The dried pepper is used in sauces, chutneys, salsas, sautéed eggplants, and stir-fries. It blends well in Thai curries with cilantro, garlic, basil, and lemongrass; or in rich peanut sauces. Harden off and plant outside after night time temperatures are consistently above 50 degrees. Grows well in the ground or in a container. 82 days to harvest.