Description
Chilli Name : TAKANOTSUME
Chilli Species : Annuum
Chilli Origin : Japan
Chilli Heat : Hot (35,000–45,000 SHU)
Takanotsume — meaning “Hawk’s Claw” in Japanese — is a traditional Capsicum annuum variety native to Japan, valued for its distinct shape, strong heat, and use in authentic Japanese and Korean cuisine. The name refers to the pod’s curved, claw-like form, which gives this chilli its unmistakable appearance and local pride.
Pods are slender, slightly curved, and pointed, about 5–7 cm long, ripening from green to deep red. The flavour is clean, sharp, and slightly nutty, with a hot heat typically around 35,000–45,000 SHU. Used widely in tsukemono (pickles), ramen, stir-fries, and infused oils, it’s the defining chilli in Japanese shichimi togarashi spice blend.
Plants are compact and upright (40–70 cm tall), producing heavy clusters of pods that dry easily. The variety performs well in cooler conditions and shorter daylight hours, making it well-suited to northern climates.
Seeds germinate best at 26–30 °C, sprouting in 10–21 days. Plants mature in around 90–100 days, producing continuously through late summer.
