Santaka Japanese Pepper Seed Mildly Hot Rare Distinct Flavor Ichimi Togarashi
Santaka, also known as the "Japanese pepper," is a small, hot chili pepper that is commonly used in Japanese cuisine. Its Latin name is Capsicum annuum var. glabriusculum.
Here's some additional information on the Santaka pepper:
- Scoville rating: The heat level of Santaka peppers can vary, but they typically fall within the range of 30,000 to 50,000 Scoville heat units (SHU). This is similar in heat to cayenne peppers.
- Days to harvest: Santaka peppers typically mature in 70 to 80 days after transplanting.
- Height of plant: Santaka pepper plants can grow up to 3 feet tall.
- Leaf color: The leaves of the Santaka pepper plant are green.
- Size and color of fruit: The fruit of the Santaka pepper is small, usually about 1 inch long and 0.25 inches wide, and is red when ripe.
- Flavor characteristics: Santaka peppers have a distinct, spicy flavor with fruity undertones. They are commonly used to add heat and flavor to dishes like miso soup, noodles, and tempura.
- Other interesting facts: In Japan, Santaka peppers are often dried and ground into a coarse powder called "ichimi togarashi," which is used as a seasoning for various dishes. They are also commonly used in shichimi togarashi, a seven-spice blend that includes Santaka pepper along with other spices like black sesame seeds and nori seaweed. Santaka peppers are also known for their high vitamin C content.