Takanotsume

Capsicum annuum 'Takanotsume'

Location: National Museum of Japanese History 'Botanical Garden'
Location: National Museum of Japanese History 'Botanical Garden'
Location: Kagiken
Location: National Museum of Japanese History 'Botanical Garden'
Location: My home
Location: My home

Flower name
Takanotsume
Scientific name
Capsicum annuum 'Takanotsume'
Alias唐辛子, 鷹の爪
Place of originMexico
Place of floweringField
Flowering seasonJune, July, August, September, October, November, December

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.

Left: hawksbill (falcon's claw), center: hawksbill owner (bird), right: pickled Chinese cabbage. It contains red sliced hawk's-nail (plant=Takanotsume).

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.