capsicum annuum - SHU: 50.000
Takanotsume (Capsicum annuum), also known as "Hawk's Claw," is a traditional Japanese chili pepper celebrated for its distinctive curved shape, fiery heat, and versatile culinary applications. This heirloom variety is an essential ingredient in Japanese cuisine, where it is used both fresh and dried to add a bold, spicy kick to various dishes. With its unique appearance and potent flavor, Takanotsume peppers are a favorite among chili enthusiasts and chefs worldwide.
Takanotsume chili pepper originates from Japan, where it has been cultivated for centuries as a key component in traditional cooking. The name "Hawk's Claw" reflects the pepper's curved, talon-like shape, which sets it apart from other varieties. It is particularly popular in regional dishes, as well as in the production of shichimi togarashi (a seven-spice blend). Today, Takanotsume peppers are cherished not only in Japan but also internationally for their fiery heat and versatility.
Takanotsume chili plant is compact and bushy, reaching a height of 50-70 cm (20-28 inches). It produces slender, crescent-shaped peppers that measure 4-6 cm (1.5-2.5 inches) in length. The peppers are initially green, maturing to a vibrant red as they ripen, and have a smooth, glossy surface.
This variety is known for its intense heat, with a Scoville Heat Unit (SHU) rating ranging from 30,000 to 50,000, delivering a sharp and fiery spice. The flavor profile is bold and slightly smoky, making it a versatile addition to a wide range of dishes.
Sowing: Start seeds indoors 8–10 weeks before the last frost. Sow seeds 0.5 cm (1/4 inch) deep in seed-starting mix and maintain a temperature of 25–30°C (77–86°F) for optimal germination. Transplant seedlings outdoors after the last frost, spacing plants 45–60 cm (18–24 inches) apart.
Soil: Prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Add compost or organic matter to enrich the soil and promote vigorous growth.
Watering: Water consistently to keep the soil evenly moist but not waterlogged. Slightly reduce watering as the fruits mature to enhance their flavor and heat.
Care: Plant in full sun for optimal growth and fruit production. Takanotsume plants are compact but may benefit from light staking to support the weight of the fruit. Fertilize every 4–6 weeks with a balanced fertilizer during the growing season.
Harvesting: Fruits are ready for harvest approximately 80–90 days after transplanting. They mature from green to bright red. Use scissors or shears to gently remove the peppers to avoid damaging the plant. Takanotsume peppers are excellent for drying, grinding into powder, or adding heat to stir-fries and soups. Regular harvesting encourages continued fruit production.
Takanotsume chili peppers are a staple in Japanese cuisine and are highly versatile in both fresh and dried forms.
When fresh, they can be sliced and added to stir-fries, soups, or marinades to infuse dishes with a robust heat. Dried Takanotsume peppers are commonly used to make chili oil, spice blends, and condiments, such as shichimi togarashi. Their fiery flavor pairs well with savory dishes like ramen, hot pots, and grilled meats.
The peppers can also be pickled or fermented, creating tangy, spicy condiments that enhance rice dishes, sushi, and side dishes. In addition to their heat, Takanotsume peppers contribute a subtle smokiness and depth of flavor that enriches both traditional and modern recipes.
