Prik Mun

Medium Heat

Prik Mun peppers are native to Central and northern South America and were brought to Asia by Portuguese traders in the 1600s and quickly became a very popular Thai chili pepper. The smooth, glossy fruit grows 5 to 7 inches long, is slightly curved, and ripens from green to red. Known for its distinctive oiliness—mun means “oily” in Thai—the fruit has a vibrant peppery kick, subtle earthy notes, and pleasant sweetness. A cornerstone of Thai cuisine, they are widely used in stir-fries or pickled, and essential for authentic Thai dishes such as pad see ew, nam prik pao, and gaeng daeng. When dried, they release a rich aromatic fragrance. Also known as La Jiao, Siling Labuyo, Chili Api, Oily Chili, La Chiao, Lombok Kecil, Ot, Murich, Dragon Pepper, and Togarashi pepper, depending on where they are grown. Heirloom.

Heat level: 5,000 - 10,000 SHU

Plant height: 18 - 24 inches

Harvest: 70 - 80 days from transplant

25 seeds

Did you know? Humidity can reduce the viability of pepper seeds over time, causing  seeds to stagnate. That’s why every seed pack includes a silica gel packet to help keep the seeds dry and fresh. To save seeds for next year, place the seed packet and silica gel packet together in a quart-size freezer bag, seal it, and store it in the refrigerator. Do not freeze. 

Share your pepper photos or favorite pepper recipe—and get free seeds!

Pepper photos: Please use photos on the Pequin pepper page as a guide. Submit one photo of your plant bearing fruit and another showing the pepper(s) in your hand. In return, you may choose any three seed varieties currently in stock. Exclusions apply.

Recipes: Submit your favorite pepper-dish recipe along with a photo of the finished dish and choose any three seed varieties currently in stock. Submit an authentic ethnic recipe to receive five seed packs. Exclusions apply.

Please send to: hotheadseedco@gmail.com