Chile Japones Chilli Seeds (10 seeds)

Chile Japones

Heat: Hot (15,000–30,000 SHU)

85 Days. A high-yielding Capsicum annuum producing slender red pods 5–7 cm long with moderate to high heat and an earthy, pungent, slightly smoky flavour. A staple in both Mexican and Asian cuisines, Chile Japones is most commonly used dried — whole in sauces and braises, or crushed into stir-fries and infused into oils and vinegars. Despite the name, this chilli is of Mexican origin and widely grown across Latin America.

Tall plants reach over 1 metre and are highly productive in full sun with fertile, well-drained soil. Well suited to pots or garden beds.

Harvest: Allow pods to ripen fully red before picking for drying or fresh use.
Flavour: Earthy and pungent with a slightly smoky flavour.

10 seeds