Takanotsume

Takanotsume means “hawk’s claw” in Japanese. Portuguese traders brought the seeds to Japan in the 1600s. The slightly curved, talon-shaped fruit grows upright in clusters, 2 to 3 inches long and ripening from green to bright red. Their flavor is concentrated, savory, and lightly smoky, with clean heat and no floral or Bell-pepper notes. Use green fruit fresh in stir-fries, soups, and marinades. Whole dried red fruit is essential for authentic nabemono, which is a type of hot pot dish, or added to pickling brines, and simmered in soy-based broths. Ground dried fruit is called ichimi togarashi and is also the heat source in the Japanese seasoning blend shichimi togarashi, often sprinkled over soba or udon. Heirloom.

• Heat: Hot (40,000 - 50,000 SHU)
• Height: 24 - 36in
• Harvest: 60 - 70 days from transplant
• Pack includes 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