This medium-hot pepper is a Japanese specialty. Fruits set downward growing to 5" long. These peppers can be used fresh for cooking if harvested young, while they are still green. Mature fruits are best dried.
- Warm season annual
- Approx. 50-75 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- 64,000 seed count per pound.
- Maturity: Approx. 70-80 days
- Planting season: Late spring to early summer
For quantities greater than 500 lbs, or for special requests such as seed treatment, ask us for a price quote on this variety.
Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence (75-80ºF minimum). Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/early summer in a very warm and sunny location (soil temperatures at least above 60ºF). Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits. Harvest the green fruits directly from the plant. To dry red ripe peppers, cut branches, remove leaves and hang until fruit is dry.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Use in stir-fries, curries and soups. Combine the fresh green and dried red for the best flavor. Freeze fresh peppers for use throughout the year. Use dried peppers in shichimi togarashi, rubs for smoked meat and hot sauces.