€3,50
SKU:
1045
UPC:
039565
Current Stock:

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Description

Manganji is a Japanese chili pepper with little to no heat. The peppers typically grow to 10-15 cm in length and 2-5 cm in diameter. In Japan, they are usually harvested in their young and green phase. They are named after the Manganji Temple and the Manganji district in Maizuru City, northern Kyoto. The peppers have a somewhat earthy, vegetal aroma and have a crispy and fleshy texture. In Japan Manganji peppers are used raw, stir-fried, braised, roasted and grilled. Essentially, you can use the pepper in any culinary way.

Popular ways to use them in Japan:

  • The peppers are roasted and sprinkled with bonito (fish) flakes.
  • Mixed with a combination of fish sauce and soy sauce, then fried.
  • Battered with tempura and then deep-fried.
  • Skewered for traditional yakitori.
  • Fried in oil until the skin blisters and served with a pinch of sea salt, similar to Shishito and Pimientos de Padron.

Kyo-yasai

Manganji peppers are considered a traditional vegetable or "Kyo-yasai" in Kyoto, Japan. There are forty-one vegetables that have been given the Kyo-yasai label, and these products are highly valued in Kyoto for their flavor, appearance, and nutritional value. Manganji peppers were developed in the early 20th century by crossing a Fushimi chili pepper with what is likely a Golden California Wonder paprika.

Name: Manganji

Species: Capsicum Annuum

Details

Soort:
Capsicum Annuum
Scherpte:
Niet heet
Gebruik:
Chef's Choice
Regio:
Azië
Zaadsoort:
Zaadvast
Kleur:
Rood
Bekende pepers:
-
Oogst:
-
Plantsoort:
-
Per toepassing:
-
Aantal zaden:
10
Scoville Units:
0 - 100

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