Lesan al Tyr, which means “The Bird’s Tongue” in Arabic, is a legendary Lebanese hot pepper prized for its intense heat and small size, measuring just 2–3 cm in length. This mini chili may be tiny, but it packs a powerful punch, making it one of the hottest traditional peppers in Lebanese cuisine.
The peppers start out green, then ripen to a deep red, signaling their peak heat and flavor. Traditionally, Lesan al Tyr is eaten raw by spice lovers and is also used to add bold heat to sauces, stews, and pickles. It’s especially beloved in households that enjoy authentic, fiery Lebanese flavors.
Perfect for home gardeners and chili enthusiasts, this variety thrives in spring, summer, and early fall. It sprouts in 7–10 days, with a germination rate of 85–95%, and matures in about 75–85 days. For best results, plant in full sun, keeping a spacing of 12–16 inches between plants, and maintain a warm climate between 70–95°F.
Chille pepper(Lesan al Tyr )
•Type: Small, ultra-hot chili pepper
•Color: Starts green and turns vibrant red when mature
•Size: 2–3 cm in length
•Heat Level: Very hot
•Use: Traditionally eaten raw, perfect for adding intense heat to dishes
•Maturity Time: 75–85 days
•Sprouts: 7–10 days
•Germination Rate: 85–95%
•Seed Depth: 1/4 inch
•Plant Spacing: 12–16 inches
•Ideal Temperature: 70–95°F
•Frost Hardy: No
•Sun Exposure: 8–12 hours of full sun
