Takanotsume

Capsicum annuum 'Takanotsume'

  • Takanotsume
  • Takanotsume
  • Takanotsume
  • Takanotsume
  • Takanotsume
  • Takanotsume
  • Takanotsume
  • Takanotsume
  • Takanotsume
  • Takanotsume
  • Takanotsume
  • Takanotsume
  • Flower name
    Takanotsume
  • Scientific name
    Capsicum annuum 'Takanotsume'
  • Alias唐辛子, 鷹の爪
  • Place of originMexico
  • Place of floweringField
  • Flowering seasonJuly, August, September

What is Takanotsume

Capsicum annuum 'Takanotsume' (Japanese chili pepper, scientific name: Capsicum annuum 'Takanotsume') is a variety of chili pepper (Capsicum annuum) used as a spice in Japanese cuisine. The dried red fruit is cut open, and the seeds are removed before it is used in dishes like pickled Chinese cabbage (hakusai-zuke) and to add spiciness to Chinese food.

白菜漬け
Takanotsume is added to "hakusai-zuke," a traditional Japanese pickled cabbage, for both its spicy flavor and preservative qualities. Sliced red chili rings are visible here.

Common Name: Takanotsume (Japanese chili pepper)
Scientific Name: Capsicum annuum 'Takanotsume'
Classification: Plantae, Angiosperms, Eudicots, Order: Solanales, Family: Solanaceae, Genus: Capsicum
Origin: Mexico
Distribution: Subtropical to temperate regions
Height: 50 cm
Leaf Shape: Lanceolate
Leaf Arrangement: Alternate
Flower Color: White, Purple
Flowering Season: July–September
Fruit Shape: Lantern-like
Fruit Color: Green to Red
Uses: Adding spiciness to dishes.

Related Page
Takanotsume (Capsicum annuum 'Takanotsume')


  • Order
    Solanales
  • Family
    Solanaceae
  • Genus
    Capsicum
  • Species
    C. annuum 'Takanotsume'
  • Type of flower
    Radial symmetrical flower
  • Array of flower
    Monopetal inflorescence
  • Petal shape
    Funnel/trumpet shaped
  • Leaf type
    lanceolate
  • Edge of the leaf
    Entire
  • Life typeperrennial vegetables.
  • Flower colorsWhite
  • Colors of the leavesGreen
  • Fruit colorRed
  • Height40.0 ~ 60.0 cm
  • Diameter of flower1.0 ~ 1.5 cm

Random flowers