Greendoor - Takanotsume – Chili Seeds

• The heart of Shichimi: It is the main ingredient of Shichimi Togarashi (seven-spice powder), Japan’s universal table spice.
• Distinctive growth habit: The pods grow upright in dense clusters, giving the plant an almost flower-like appearance.
• Excellent drying properties: Due to their thin walls, Takanotsume dries exceptionally well directly on the plant or in the air, developing a slightly smoky aroma in the process.

Plant characteristics

The Takanotsume is a robust and very attractive plant:

• Growth habit: Grows very compactly, bushy and upright. It is ideally suited for growing in pots.
• Height: Usually reaches a height of 60 to 80 cm.
• Leaves: Rather small, narrow and dark green.
• Yield: A real high-yielder! The plant produces countless small pods, which often ripen simultaneously, making the plant glow a deep red.

The fruit

The pods are small but visually very distinctive:

• Shape: Slender, pointed and slightly curved, about 4 to 6 cm long.
• Colour progression: The fruits ripen from a light green to an intense, glossy lipstick red.
• Texture: Very thin-walled and firm.

Flavour & heat level

For a Japanese variety, the Takanotsume is unusually hot and full of character.

• Heat level: 8 to 9 (hot to very hot). On the Scoville scale, it usually ranges between 30,000 and 100,000 SHU.
• Aroma: When fresh, it tastes slightly tart (reminding some of sour apples). When dried, it develops a nutty, subtly tart note with a hint of smokiness.

Uses

In Japanese cuisine, it is a true all-rounder:

• Spice blends: As mentioned, as a base for Shichimi Togarashi or as a pure powder (Ichimi Togarashi).
• Pan-fried dishes: Whole pods are often cooked in ramen soups, curries or stir-fries to impart a subtle yet distinct heat.
• Flavoured oils: Ideal for making hot chilli oil (Rayu).
• Decoration: Due to their beautiful shape and colour, the dried claws are often used whole as a garnish.

Technical details

• Species: Capsicum annuum
• Contents: 10+ seeds
• Heat level: 8–9 (Hot)
• Sowing: February to April (pre-sowing indoors)
• Maturation period: approx. 75–85 days
• Location: Full sun and warm; it is considered hardy and copes well even with slightly cooler mountain climates (similar to its native habitat).