Peppers (Sweet)

85 days. Capsicum annuum. Open Pollinated. Fushimi Pepper. The plant produces high yields of 6" long by ¾" wide sweet peppers. It is a popular Japanese sweet pepper variety prized for its long, slender, thin-walled peppers that are sweet with little to no heat, similar in look to a Shishito or Cayenne but without the spice. Peppers turn from green to red when mature. The plant has green stems, green leaves, and white flowers. A very popular pepper in Japanese dishes. An excellent choice for home gardens, Farmer’s Markets, and market growers. United States Department of Agriculture, PI 642957. A variety from Japan.

80 days. Capsicum annuum. Open Pollinated. Manganji Pepper. The plant produces high yields of 6" long by 1 ½” wide sweet elongated peppers. Peppers have thick walls and turn from shiny green to red when they mature. Manganji is among the world’s best-tasting peppers. It has a thicker wall than the Fushimi Pepper and the Shishito Pepper. The peppers can be eaten either when green or red. While most of the green peppers have no heat, occasionally you find one with a little heat. A perfect stuffing pepper. Great for fresh use in salads, salsa, sauces, pickling, frying, grilling, roasting, and soups. Also known as Manganji Togarashi Pepper, KIyo Yasai Pepper, and Dento Yasai Pepper. Excellent choice for home gardens, farmer’s markets, market growers, open production, and commercial production. The Manganji Pepper is one of the favorite peppers of Kyoto, Japan.