Takanotsume
What Is Takanotsume?
Takanotsume is a Japanese cultivar with very strong heat and a unique look. The name means “hawk’s claw”, referring to the pointed shape of the pod. A versatile chilli with both culinary and decorative value.
Background and Name
The variety has been grown in Japan for a very long time and is often used in Japanese cooking, both as a spice and as decoration. Takanotsume is known for its long keeping quality and its strong, clean heat.
Appearance and Growth Habit
The plant is medium-tall (about 70 cm) and gives lots of small, pointed pods that ripen from green to deep red. They grow in clusters and have a distinctive, crooked look – like a claw.
How Hot Is Takanotsume?
Around 30,000–50,000 SHU
Flavour and Uses
The heat is clear and clean with a slightly floral aftertaste. The flavour sits mostly in the skin, which makes the pods excellent for drying and grinding into chilli flakes, or for using whole in stews.
Ways to Use Takanotsume
Let a few dry and use them as Japanese “togarashi”, or crumble over wok and noodle dishes. Also perfect in hot oils and as decoration.
How to Grow Takanotsume
Takanotsume is a Capsicum annuum and can be sown between February and April. It is easy to grow and does well in both pots and the open ground. Give the plant plenty of light and good feeding for a generous harvest.
Price is for 6 chilli seeds
Sow in moist seed compost and keep warm, at about 25–30°C for the best germination. The compost should be moist but not wet. A mini propagator helps to keep the humidity up. Once the seedlings have grown a little and have their second pair of leaves, you can lower the temperature to about 20°C and move them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.
