Peppers (Hot)

90 days. Capsicum annuum. Open Pollinated. Gekikara Pepper. The plant produces good yields of 4 ½" long by ½" wide Cayenne peppers. Peppers are hot and turn from green to red when mature. The plant has green stems, green leaves, and white flowers. Excellent for stir-frying and drying for making seasoning spice powder and pepper flakes. A variety from Japan.

75 days. Capsicum annuum. Open Pollinated. Himo Togarishi Pepper. The plant produces high yields of 5" long by ½" wide Cayenne peppers. Peppers are medium hot, have thin flesh, and turn from green, to orange, to red when mature. The plant has green stems,

85 days. Capsicum annuum. Open Pollinated. Japones Pepper. The plant produces good yields of 3" x ¾” Cayenne peppers. Peppers are very hot, have thin flesh, grow upright in clusters, and turn from green to red when mature. The plant has green stems, green leaves, and white flowers. A good drying pepper for making seasoning spice powder, pepper flakes, and stir-fry. It is widely used in Szechwan dishes and a variety of dishes, including meats, vegetables, and soups. Excellent choice for home gardens and market growers. United States Department of Agriculture, NA 83022. A variety from Japan. Scoville Heat Units: 75,000.

85 days. Capsicum annuum. Open Pollinated. Nippon Taka Pepper. The plant produces high yields of 2 ½" long by ½" hot peppers. Peppers are very hot, grow upright in clusters, and turn from green, to orange, to red when mature. The plant has green stems, gr

90 days. Capsicum annuum. Open Pollinated. Poinsettia Pepper. The plant produces good yields of 3" long by ½" wide hot peppers. Peppers are hot, grow upright in clusters, and turn from light green to red when mature. The plant has green stems, green leaves, and white flowers. A very beautiful edible dwarf ornamental plant. Suitable for containers, pots, and patios. A variety from Japan.

90 days. Capsicum annuum. Open Pollinated. Purple Pepper. The plant produces good yields of hot peppers. Peppers are hot and turn from green, to purple, to red when mature. The plant has green stems, green leaves with a purple tint, and violet flowers. A beautiful ornamental plant. A variety from Japan.

Santaka Peppers

75 days. Capsicum annuum. Open Pollinated. Shishito Pepper. This early-maturing plant produces high yields of 4" long by ¾” wide hot peppers. A popular hot pepper variety prized for its thin walls and wrinkled texture, making it ideal for various dishes, including pan-frying, grilling, tempura, or simple salt seasoning as an appetizer. It has a mild, sweet flavor with occasional hotter notes. Peppers are mildly hot, have medium-thin flesh, and turn from green to red as they mature.  They are traditionally blistered in a pan or grilled and served with salt. The plant has green stems, green leaves, and white flowers. Excellent for stir-fry and Asian cuisine. Easy to Grow. Suitable for containers. Plants produce continuously if harvested regularly. The plant requires support, either staking or cages. Excellent choice for home gardens and market growers. United States Department of Agriculture, PI 642956. An heirloom variety from Japan.

75 days. Capsicum annuum. Open Pollinated. Takanotsume Pepper. This early maturing plant produces good yields of 3" long by ¼" wide Cayenne peppers. Peppers are very hot, have thin flesh, grow upright in clusters, and turn from light green to red when mature. The plant has green stems, green leaves, and white flowers. Also known as Hawk Claw Chile because of its talon shape. It is one of the most popular varieties in Japan. Excellent for Oriental cuisine and for making hot pepper flakes and seasoning spice powder. United States Department of Agriculture PI 593483. A variety from Japan.

85 days. Capsicum annuum. Open Pollinated. Yatsufusa Pepper. The plant produces good yields of 2" long by ¼" wide hot peppers. Peppers are hot, have thin flesh, grow upright in clusters, and turn from light green to red when mature. The plant has green stems, green leaves, and white flowers. One of the most popular peppers in Japan. Perfect for cooking or drying. A variety from Japan.