Thai Yellow

Thai Yellow is a Capsicum annuum chilli sold under a broad trade name referring to a Thai type pepper that ripens to golden yellow rather than red. There is no documented breeder, regional landrace name, or formal release record tied specifically to the name Thai Yellow. The name functions as a descriptive catalogue label.

Plants typically reach about 45.5 to 61.0 centimetres in height. Pods are upright and slender, usually around 5.5 to 6.5 centimetres long and 6 to 9.5 millimetres wide, ripening from green to golden yellow. Harvest is commonly described as very late season, usually 90 or more days after transplanting.

Heat descriptions consistently classify Thai Yellow as very hot and comparable to Thai red or bird type chillies. Published SHU figures for similar yellow Thai types generally range between 50,000 and 100,000 SHU. No lab tested SHU value is tied specifically to the Thai Yellow seed line, so a single value of 75000 SHU is used as a midpoint estimate.

Thai Yellow is marketed for Southeast Asian cooking, particularly curries and stir fries, where small, high heat chillies are chopped or crushed into sauces. The yellow ripe stage is sometimes preferred for visual contrast or flavour variation compared to red types.

The name Thai Yellow is not a documented traditional Thai varietal name, and multiple yellow fruiting Thai bird type chillies may be sold under this label. Some sellers list similar peppers as Capsicum frutescens, while others list Capsicum annuum, indicating variation in classification across seed sources.