Fushimi

A sweet and mild Japanese heirloom chilli, the Fushimi is most commonly consumed when immature and green; it is commonly battered and fried in tempura batter, but can also be pickled, stir-fried or sauteed.

Named after the region in which it is grown, near the city of Kyoto. Pods are long, thin, tapered at the end, sometimes bent and generally twisted toward the top. They mature to a deep red.