Manganji Sweet Pepper

Manganji Sweet Pepper: Kyoto’s Gourmet Favorite

The Manganji Sweet Pepper is a premium, non-spicy Japanese heirloom variety highly prized in Kyoto for its exquisite flavor and exceptional culinary versatility.

The Manganji is virtually heat-free, registering only 0–100 on the Scoville scale (though very rare fruits might carry a slight, unexpected kick). The peppers have a distinctive appearance: they are long, reaching 6–10 inches, and glossy green when harvested young, ripening to red. They often feature wrinkled shoulders and may develop attractive dark-purple hues when exposed to direct sun, a result of harmless anthocyanin pigments. Its size and shape also make it perfect for stuffing, grilling, or traditional simmering in Kyoto’s Obanzai cuisine.

Specifications

• Flavor: Sweet, mild, and savory with a rich, earthy aroma.
• Texture: Thick-walled, juicy, and tender flesh.
• Heat Level: 0–100 Scoville (virtually heat-free).
• Appearance: Long (6–10 in), glossy green or red with wrinkled shoulders.

Culinary Uses

• Roasting & Frying (e.g., with sea salt, bonito flakes).
• Stuffing, Grilling, or Stewing.
• Fresh Eating (green pods are crisp, red are softer/richer).