Season Food Inc. | Red peppers for Korean and Japanese varieties we are currently producing
18644
wp-singular,post-template-default,single,single-post,postid-18644,single-format-standard,wp-theme-bridge,non-logged-in,ajax_updown,page_not_loaded,,qode-theme-ver-9.1.3,wpb-js-composer js-comp-ver-6.10.0,vc_responsive

Red peppers for Korean and Japanese varieties we are currently producing

20 Jun Red peppers for Korean and Japanese varieties we are currently producing

Posted at 15:03h in Organic Farming, Organic Food, sfmart by Season Food 0 Comments
0 Likes

Currently we are producing two varieties from Korean, Wa Mae Wo is hybrid pepper with early maturing with hot pungency. Used for dried pepper when the pepper is red and mature (hong gochu), ground into flakes, (gochutgaru), fresh eating when the peppers are young (put), and for making fermented pickles (jangajji) and Japanese Yatsufusa is a hot specialty pepper that originated in Japan and is also known as chilies Japones. The peppers grow in upright clusters of 5-6 at the top of an 18-24″ tall multi-branched plant and have a flavor similar to cayenne or Thai peppers.

Tags: