Popular in Japan for their hot and spicy flavor, 'Santaka' peppers are only 2" long, but pack a punch. Use fresh peppers in a variety of Asian dishes, such as stir-fries and soups. Peppers can also be dried. 40,000-50,000 Scoville heat units (hot).
Days to Maturity: 70–80 days from transplanting
Family: Solanaceae
Type: Over 25000 Scoville Units, Chile Pepper
Native: Americas
Hardiness: Frost-sensitive perennial grown as an annual
Exposure: Full sun
Plant Dimensions: 24"–36 tall, 18" wide
Variety Info: 2 ½"–3" long, thin-walled peppers start out green turning to red. 'Santaka' is a hot pepper with a rating of 40,000–50,000 Scoville heat units.
Attributes: Frost Sensitive, Good for Containers
When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.
When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.
Days to Emerge: 10–25 days
Seed Depth: ¼"
Seed Spacing: Start indoors
Row Spacing: 24"–36"
Thinning: Start indoors, plant seedlings 18" – 24" apart outside
Harvesting: Pick at any stage for fresh use. For drying peppers, allow to reach maturity, 2"–3" long and red. Continual harvest will encourage plants to bear for months. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.
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