I realize that "Thai pepper" could describe virtually any pepper that traditionally hails from Thailand, but what I'm referring to, specifically, is the roughly 2in long, skinny red peppers, with a quick dry heat, sold in all the grocery stores in the Metro-Vancouver region. Everyone here calls them "Thai" peppers regardless of whether not that's what they actually are. I don't know about other regions, but in my area, these are used in everything from Cantonese, Vietnamese, Filipino, Malaysian and Indonesia cooking. So, my question is (you're probably noticing a predictable pattern to my questions on this forum by now) what varieties have you found that match the above description that set fruit and ripen up relatively early? As has been mentioned by a number of people, earliness can vary from climate to climate; although I'm interested in hearing about everyone's experience, regardless of climate, I'm especially interested in remarks from growers in the PNW, the UK and Ireland, Scandinavian regions, Tasmania, and similar regions (that is, with temperate, cool to cold oceanic climates). However, if you, say, live in a high desert region where you need to get your plants harvested before summer drought and heat set in, that might be of interest as well. Cheers.