TAKANOTSUME Chili Pepper Seeds - Capsicum annuum - Asian Vegetable

Originate from Japan, TAKANOTSUME Chili Pepper is an heirloom variety known as the "Hawk Claw chili". It is a specialty pepper with extreme heat.
This hot variety meaning 'Claw of the Eagle' is a very popular chile in Japan. The plant grows 18-20 inches tall by 18-20 inches wide and yields 2 to 3 inches long by .25 to .375 inches wide upright clusters of pods which mature from green to red. Often used dry in Japanese cuisine.
Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. 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 60°F).

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.
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.
Pepper varieties come from tropical humid regions. The temperature, moisture, and air circulation all play a role in growing plants from seeds. Too little heat, too much moisture, and lack of air circulation will cause poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil becomes too dry or too wet, which can lead to disease and fungus. We have experienced disease and low germination when using these types of products. Use Organic Seed Starting Material for best germination results.