(Capsicum annuum ‘Fushimi’)
Heat Rating out of 10: 1
An attractive Japanese variety from Japan that is one of the traditional Kyo-yasai vegetables with sweet, thin walled pods and almost no heat.
Basil, lemon, lime and green ruffles, garlic, ginger, coriander, Vietnamese coriander, lemongrass, chives. Seafood, all meats and most vegetables along with coconut, lime and lemon all go well with chillies. Use with noodles and rice for authentic Japanese dishes.
Chillies form an integral part of many Asian and Latin American dishes along with some European, African and North American. Indeed over time most cuisines have added this fiery little fruit into their recipes. There are many forms that vary in color, shape, flavour and of course heat. This variety produces good yields of long green fruit that are good for salads, pickling and light cooking.
Plant in a protected spot out of fierce sunlight and wind in a well-drained but moist soil. May need some support when it ages.
Regular applications of Seasol and Powerfeed will keep the plant looking good and producing lots of tasty chillies. Fruit can be harvested from deep green to scarlet red.
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