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DescriptionHeirloom Japanese chilli pepper similar in looks and flavour to its Spanish cousin Padron. Mildly spicy and even a bit sweet but, every so often, one will give you some serious kick, maybe one in ten but that is variable. Plants are compact at 60cm tall and 45cm wide but have prolific slender fruit, harvested at the green stage. Typically, they're eaten raw, grilled and blistered, pan fried in oil or stewed in a soy sauce based liquid.
Matures 80 days from transplant.