“Great in anything that needs a bit of a punch”
Takanotsume Pepper originates from Japan. It’s also known as the Hawk Claw Chilli, probably due to its talon shape.
The plant grows well in a pot to about 50 cm in height and would be a great choice if you are space challenged.
The plant bears chillies in abundance, it is an absolutely incredible producer and will provide you with lots pods. Fruits turn from green to bright red colour. Not only is this chilli a great producer is also super easy to grow, so this is a fantastic chilli if you are a grower who is just starting out. The pods have a stingy hot burn that lingers and would go great in anything that needs a bit of a punch or try and pickle them. Used in the Japanese cuisine.
They would be great for pickling or to heat up any dish.
How to pickle chillies:
- Takanotsume Peppers
- 250 ml Soy Sauce
- 250 ml white vinegar
- 2-3 tbsp salt
Wash whole chillies and make a few holes in each chilli with a pin. Fill your jar with chillies, add salt, vinegar and soy sauce.
Check the liquid levels in the jar after a week as you may need to top up with some more vinegar/soy sauce mixture to ensure no air gets to the chillies. That will prevent them to oxidize and turn bad.
Pod size: 4-5 cm long.
Heat level: Upper mid heat