A mild and sweet Japanese variety, the Fushimi chilli is most commonly consumed when immature and green.
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.
|Germination Time||7 - 21 Days|
|Heat Level||Mild Heat|
|Sowing Method||Raise Seedlings|
|Plant Life Cycle||Annual|
|Frost Hardiness||Frost Tender|