Manganji

Sweet

The Manganji pepper was developed in Japan's Kyoto region in 1920 from a cross between a Fushimi pepper and a Cal Wonder bell pepper. The result is a long, thick-walled, 6-inch pepper with tender flesh, savory flavor, slight grassy and vegetal notes, little to no heat, and a subtle natural sweetness that deepens when cooked. The fruit is typically harvested green but becomes slightly sweeter when fully ripe. Manganji peppers are often served blistered with soy sauce and grated ginger and are considered among the world's best-tasting peppers. Use them in salsa, or enjoy them grilled, roasted, braised, or stir-fried. Heirloom. 

Heat level: 0 - 100 SHU

Plant height: 18 - 30  inches

Harvest: 80 - 90 days from transplant

25 seeds

Did you know? Humidity can reduce the viability of pepper seeds over time, causing  seeds to stagnate. That’s why every seed pack includes a silica gel packet to help keep the seeds dry and fresh. To save seeds for next year, place the seed packet and silica gel packet together in a quart-size freezer bag, seal it, and store it in the refrigerator. Do not freeze. 

Share your pepper photos or favorite pepper recipe—and get free seeds!

Pepper photos: Please use photos on the Pequin pepper page as a guide. Submit one photo of your plant bearing fruit and another showing the pepper(s) in your hand. In return, you may choose any three seed varieties currently in stock. Exclusions apply.

Recipes: Submit your favorite pepper-dish recipe along with a photo of the finished dish and choose any three seed varieties currently in stock. Submit an authentic ethnic recipe to receive five seed packs. Exclusions apply.

Please send to: hotheadseedco@gmail.com