Chiang Rai represents a regional type of chili pepper originating from the Chiang Rai province in Northern Thailand. The fruits have a narrow, elongated shape ranging from 4 to 15 cm in length, changing color during the ripening process from green to bright or dark red.
The plants are compact and erect, reaching a height of 50 to 100 cm. The variety type belongs to the early-ripening category; the ripening period is approximately 69–70 days after seedling transplantation. The pungency level of the fruits is estimated at approximately 5000 Scoville heat units.
The pepper is used fresh, for preparing curries and sauces, and is also suitable for drying and pickling. Since this is a regional type rather than a patented variety, its morphological characteristics may vary significantly among different seed suppliers.
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Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
Variety registered as early as 1
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Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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