A culinary treasure from the historic Maizuru City area of Kyoto Prefecture, the Sweet Manganji pepper has been cherished in Japanese kitchens since the Taisho Era of the mid-1920s. Recognized as a traditional Kyoto vegetable, this elegant heirloom produces slender, glossy pods about 6 inches long with thick, crisp flesh and a beautifully wrinkled skin.
With a Scoville rating of just 0–500 units, Manganji is prized for its exceptionally gentle, sweet flavor — none of the heat, all of the character. It's a versatile kitchen pepper equally at home in salsas, stir-fries, tempura, stews, and stuffed dishes, or simply grilled or roasted to bring out its natural sweetness.
“Germinate: 07 – 14 Days - Matures: 80 – 90 Days AfterTransplanting”
Pod size: ~6 inches, glossy with slightly wrinkled skin
Heat level: 0–500 Scoville units (very mild)
Genus: Capsicum annuum
Type: Open-pollinated, non-GMO, Heirloom
Origin: Maizuru City, Kyoto Prefecture, Japan (Taisho Era, ~1920s)
