Pepper Seeds - Hot - Japanese - Yatsufusa

Pepper Seeds - Hot - Japanese - Yatsufusa

The 2-3" long fruits are harvested both green (mild heat) and red. The mature, dried fruits are ground and used in shichimi togarashi, a popular condiment. Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/early summer in a very warm and sunny location (soil temperatures at least above 60°F). Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits. Harvest the green fruits directly from the plant. To dry red ripe peppers, cut branches, remove leaves and hang until fruit is dry. Use in stir-fries, curries and soups. Combine the fresh green and dried red for the best flavor. Freeze fresh peppers for use throughout the year. Use dried peppers in shichimi togarashi, rubs for smoked meat and hot sauces.

Also known as: chilli api, la chiao, la jiao, lombok kecil, miris, murich, ot, prik chi faa, siling labuyo, togarashi.

Seeds Per Package

• 500 mg packet - Approximately 115 Seeds
• 1 oz - Approximately 6,375 Seeds
• 4 oz - Approximately 25,500 Seeds
• 1 lb - Approximately 102,000Seeds