The Kung Pao pepper is the perfect pepper for drying and to make the famous Kung Pao chicken. It’s such a heavy producer as I picked over 150 pods from one plant. Irreplaceable in Chinese and Asian-type dishes, I like to stir fry my Kung Pao in oil with chicken or beef slices and onions, garlic, and thin strips of celery. Mmmm. Its thin skin and unique flavor make it a gardener’s favorite. One billion Chinese can't be wrong.
The Kung Pao pepper plant is a high yielder that produces long, skinny pods growing to 4-6 inches long. Its flavors are impressive with their earthy, slightly smoky flavors. The plant will have green leaves with white flowers blooming, which will be the talk of the show. It closely resembles the Cayenne.
Heat Level: 7,000-12,000 SHUs
Days to Harvest: 80+ Days
Seeds per Packet: 10+ Pepper Seeds
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