The variety is a historical heirloom grown in the Fushimi district near Kyoto and is included in the list of Kyoto traditional vegetables (Kyo-yasai). The plant is compact, and the fruit ripening period is 65–80 days.
The fruits have a long, thin, conical shape, often with curves and twists. The walls are thin and tender, making them suitable for quick heat treatment. The variety is classified as sweet, with a pungency level on the Scoville scale of 0–500 SHU.
At technical maturity, the fruits have a bright green color, turning red upon full ripening. The pepper is popular for tempura, stir-frying, grilling, and pickling; it is consumed whole, including seeds and skin.
Sources8
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Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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