KS White Thai
Entry Completeness90%
Further InformationEdit 
Thai-family variety selected/introduced by Khang Starr. C. annuum. Pods transition from creamy white to purple to orange then red. Thick, juicy, crunchy flesh with cucumber-like freshness. Distinct from other White Thai varieties by pod shape (less pointed) and unique aroma. ~50,000–100,000 SHU.
LinksEdit
KS White Thai
Khang Starr White Thai
A-P-W-6-004
C. annuum
50,000 - 100,000
Hot (15,001–100,000 SHU)
White/Cream
Further InformationEdit
Thai-family variety selected/introduced by Khang Starr. C. annuum. Pods transition from creamy white to purple to orange then red. Thick, juicy, crunchy flesh with cucumber-like freshness. Distinct from other White Thai varieties by pod shape (less pointed) and unique aroma. ~50,000–100,000 SHU.
LinksEdit
