The Pepper Hot Asian Santaka, 'Capsicum annuum (Hybrid)', is the ideal pepper for Asian cooking. They are very hot and flavorful. The Santaka plant will bear up to 150 peppers in it's lifetime. Even if just for the aesthetic value, you should grow this pepper. It is an attractive ornamental that produces white flowers and lots of various colored peppers at the same time from green to red. Santaka peppers are a must for Asian food; thinly sliced into stir-fry dishes, a hot eggplant dish, or makes a delicious hot slurry for many dishes. The peppers are 2 to 2.5 inches long.
Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Pinch off early flowers to encourage plant growth. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often.