Season 2025 - Obuse Tougarashi Farm

Season 2025 – Pepper Lineup
This year, we’re growing 16 distinct varieties of chili peppers, from world-record-breaking heat to mild and fruity favorites. Fresh peppers are expected to be available starting from late July/early August, depending on the variety. Our lineup this year includes:
Super-Hot Peppers: Carolina Reaper, Moruga Scorpion, Bhut Jolokia, and Red Savina Habanero — for those who crave extreme heat.
Classic Hot & Fruity: Habanero, Orange Tiger, Scotch Bonnet, and Jamaican Yellow offer bold spice with tropical undertones.
Sweet & Tangy: Sugar Rush and Biquinho bring unique flavors with mild to moderate heat, perfect for snacking or sauces.
Kitchen Staples: Joe’s Long Cayenne, Jalapeño, Cherry Pepper, Padron, Poblano, and Korean Pepper — versatile favorites for cooking, grilling, and everyday use.
All peppers are grown on our farm in Obuse, Nagano, and available in various forms throughout the season. Below, you’ll find more information about each of the peppers we’re growing this season.
Super-Hot Peppers
Carolina Reaper
Officially one of the world’s hottest peppers, the Carolina Reaper delivers a searing, slow-building heat with a hint of fruity sweetness. Best used sparingly in sauces or for serious heat lovers.
Scoville: 1,400,000–2,200,000 SHU
Moruga Scorpion
This Trinidadian pepper has a dangerous, creeping heat that intensifies after each bite. Rich and slightly smoky, it’s a favorite for hot sauces and spice blends.
Scoville: 1,200,000–2,000,000 SHU
Bhut Jolokia (Ghost Pepper)
Once the world’s hottest, the Ghost Pepper still packs a punch. It has a sharp, fast heat and earthy flavor that works well in curries, chili oil, and dried spice mixes.
Scoville: 800,000–1,000,000 SHU
Red Savina Habanero
An extra-hot version of the classic habanero, Red Savina was a record-holder in its day. It’s fiery but also fruity, and great in salsas, marinades, and hot sauces.
Scoville: 350,000–577,000 SHU
Classic Hot & Fruity
Habanero
A classic for good reason — the habanero combines high heat with bright, citrusy flavor and floral undertones. Perfect for salsas, hot sauces, and tropical-style marinades.
Scoville: 100,000–350,000 SHU
Orange Tiger
An eye-catching hybrid with a striking color and bold heat. Its fruity flavor and vibrant appearance make it a standout for fresh use or hot sauces.
Scoville: Approx. 250,000–450,000 SHU (varies by strain)
Scotch Bonnet
Sweet, fruity, and fiery — the Scotch Bonnet is essential in Caribbean cooking. Its distinctive flavor pairs beautifully with jerk seasoning and tropical dishes.
Scoville: 100,000–350,000 SHU
Jamaican Yellow
A bright yellow pepper with fruity flavor and a sharp, clean heat. Great fresh, pickled, or in pepper sauces that need a sunny kick.
Scoville: 100,000–200,000 SHU
Sweet & Tangy
Sugar Rush
A unique, peach-colored pepper with a rush of sweetness followed by a mellow heat. Ideal for grilling, roasting, or making sweet-hot sauces.
Scoville: 50,000–100,000 SHU
Biquinho
Also known as “little beak” peppers, these small, teardrop-shaped chilis are mild, tangy, and slightly sweet. Often pickled or used whole in dishes for flavor and visual appeal.
Scoville: 500–1,000 SHU
Kitchen Staples
Joe’s Long Cayenne
As long as a finger and loaded with heat, Joe’s Long Cayenne is ideal for drying, making chili flakes, or adding kick to sauces and stir-fries.
Scoville: 30,000–50,000 SHU
Jalapeño
A kitchen classic with medium heat and deep green flavor. Perfect fresh, roasted, pickled, or smoked into chipotle.
Scoville: 2,500–8,000 SHU
Cherry Pepper
Round, red, and mildly spicy with a touch of sweetness. Great for stuffing, pickling, or slicing into salads.
Scoville: 2,500–5,000 SHU
Padron
A Spanish favorite, most Padron peppers are mild — but occasionally one packs a surprise punch. Best enjoyed blistered in olive oil with sea salt.
Scoville: 500–2,000 SHU (occasionally higher)
Poblano
Mild and flavorful with rich, earthy tones. Excellent roasted, stuffed (as in chile rellenos), or dried into ancho chilies.
Scoville: 1,000–2,000 SHU
Korean Pepper
Often used in gochugaru (Korean chili flakes), this pepper has a gentle warmth and deep, fruity flavor. Ideal for fermenting, drying, or making kimchi.
Scoville: 1,000–10,000 SHU (depending on type)

Season 2025 – Pepper Lineup

Super-Hot Peppers

Carolina Reaper

Officially one of the world’s hottest peppers, the Carolina Reaper delivers a searing, slow-building heat with a hint of fruity sweetness. Best used sparingly in sauces or for serious heat lovers.
Scoville: 1,400,000–2,200,000 SHU

Moruga Scorpion

This Trinidadian pepper has a dangerous, creeping heat that intensifies after each bite. Rich and slightly smoky, it’s a favorite for hot sauces and spice blends.
Scoville: 1,200,000–2,000,000 SHU

Bhut Jolokia (Ghost Pepper)

Once the world’s hottest, the Ghost Pepper still packs a punch. It has a sharp, fast heat and earthy flavor that works well in curries, chili oil, and dried spice mixes.
Scoville: 800,000–1,000,000 SHU

Red Savina Habanero

An extra-hot version of the classic habanero, Red Savina was a record-holder in its day. It’s fiery but also fruity, and great in salsas, marinades, and hot sauces.
Scoville: 350,000–577,000 SHU

Classic Hot & Fruity

Habanero

A classic for good reason — the habanero combines high heat with bright, citrusy flavor and floral undertones. Perfect for salsas, hot sauces, and tropical-style marinades.
Scoville: 100,000–350,000 SHU

Orange Tiger

An eye-catching hybrid with a striking color and bold heat. Its fruity flavor and vibrant appearance make it a standout for fresh use or hot sauces.
Scoville: Approx. 250,000–450,000 SHU (varies by strain)

Scotch Bonnet

Sweet, fruity, and fiery — the Scotch Bonnet is essential in Caribbean cooking. Its distinctive flavor pairs beautifully with jerk seasoning and tropical dishes.
Scoville: 100,000–350,000 SHU

Jamaican Yellow

A bright yellow pepper with fruity flavor and a sharp, clean heat. Great fresh, pickled, or in pepper sauces that need a sunny kick.
Scoville: 100,000–200,000 SHU

Sweet & Tangy

Sugar Rush

A unique, peach-colored pepper with a rush of sweetness followed by a mellow heat. Ideal for grilling, roasting, or making sweet-hot sauces.
Scoville: 50,000–100,000 SHU

Biquinho

Also known as “little beak” peppers, these small, teardrop-shaped chilis are mild, tangy, and slightly sweet. Often pickled or used whole in dishes for flavor and visual appeal.
Scoville: 500–1,000 SHU

Kitchen Staples

Joe’s Long Cayenne

As long as a finger and loaded with heat, Joe’s Long Cayenne is ideal for drying, making chili flakes, or adding kick to sauces and stir-fries.
Scoville: 30,000–50,000 SHU

Jalapeño

A kitchen classic with medium heat and deep green flavor. Perfect fresh, roasted, pickled, or smoked into chipotle.
Scoville: 2,500–8,000 SHU

Cherry Pepper

Round, red, and mildly spicy with a touch of sweetness. Great for stuffing, pickling, or slicing into salads.
Scoville: 2,500–5,000 SHU

Padron

A Spanish favorite, most Padron peppers are mild — but occasionally one packs a surprise punch. Best enjoyed blistered in olive oil with sea salt.
Scoville: 500–2,000 SHU (occasionally higher)

Poblano

Mild and flavorful with rich, earthy tones. Excellent roasted, stuffed (as in chile rellenos), or dried into ancho chilies.
Scoville: 1,000–2,000 SHU

Korean Pepper

Often used in gochugaru (Korean chili flakes), this pepper has a gentle warmth and deep, fruity flavor. Ideal for fermenting, drying, or making kimchi.
Scoville: 1,000–10,000 SHU (depending on type)

Season 2025 – Pepper Lineup

Super-Hot Peppers

Carolina Reaper

Officially one of the world’s hottest peppers, the Carolina Reaper delivers a searing, slow-building heat with a hint of fruity sweetness. Best used sparingly in sauces or for serious heat lovers.Scoville: 1,400,000–2,200,000 SHU

Moruga Scorpion

This Trinidadian pepper has a dangerous, creeping heat that intensifies after each bite. Rich and slightly smoky, it’s a favorite for hot sauces and spice blends.Scoville: 1,200,000–2,000,000 SHU

Bhut Jolokia (Ghost Pepper)

Once the world’s hottest, the Ghost Pepper still packs a punch. It has a sharp, fast heat and earthy flavor that works well in curries, chili oil, and dried spice mixes.Scoville: 800,000–1,000,000 SHU

Red Savina Habanero

An extra-hot version of the classic habanero, Red Savina was a record-holder in its day. It’s fiery but also fruity, and great in salsas, marinades, and hot sauces.Scoville: 350,000–577,000 SHU

Classic Hot & Fruity

Habanero

A classic for good reason — the habanero combines high heat with bright, citrusy flavor and floral undertones. Perfect for salsas, hot sauces, and tropical-style marinades.Scoville: 100,000–350,000 SHU

Orange Tiger

An eye-catching hybrid with a striking color and bold heat. Its fruity flavor and vibrant appearance make it a standout for fresh use or hot sauces.Scoville: Approx. 250,000–450,000 SHU (varies by strain)

Scotch Bonnet

Sweet, fruity, and fiery — the Scotch Bonnet is essential in Caribbean cooking. Its distinctive flavor pairs beautifully with jerk seasoning and tropical dishes.Scoville: 100,000–350,000 SHU

Jamaican Yellow

A bright yellow pepper with fruity flavor and a sharp, clean heat. Great fresh, pickled, or in pepper sauces that need a sunny kick.Scoville: 100,000–200,000 SHU

Sweet & Tangy

Sugar Rush

A unique, peach-colored pepper with a rush of sweetness followed by a mellow heat. Ideal for grilling, roasting, or making sweet-hot sauces.Scoville: 50,000–100,000 SHU

Biquinho

Also known as “little beak” peppers, these small, teardrop-shaped chilis are mild, tangy, and slightly sweet. Often pickled or used whole in dishes for flavor and visual appeal.Scoville: 500–1,000 SHU

Kitchen Staples

Joe’s Long Cayenne

As long as a finger and loaded with heat, Joe’s Long Cayenne is ideal for drying, making chili flakes, or adding kick to sauces and stir-fries.Scoville: 30,000–50,000 SHU

Jalapeño

A kitchen classic with medium heat and deep green flavor. Perfect fresh, roasted, pickled, or smoked into chipotle.Scoville: 2,500–8,000 SHU

Cherry Pepper

Round, red, and mildly spicy with a touch of sweetness. Great for stuffing, pickling, or slicing into salads.Scoville: 2,500–5,000 SHU

Padron

A Spanish favorite, most Padron peppers are mild — but occasionally one packs a surprise punch. Best enjoyed blistered in olive oil with sea salt.Scoville: 500–2,000 SHU (occasionally higher)

Poblano

Mild and flavorful with rich, earthy tones. Excellent roasted, stuffed (as in chile rellenos), or dried into ancho chilies.Scoville: 1,000–2,000 SHU

Korean Pepper

Often used in gochugaru (Korean chili flakes), this pepper has a gentle warmth and deep, fruity flavor. Ideal for fermenting, drying, or making kimchi.Scoville: 1,000–10,000 SHU (depending on type)

Officially one of the world’s hottest peppers, the Carolina Reaper delivers a searing, slow-building heat with a hint of fruity sweetness. Best used sparingly in sauces or for serious heat lovers.
Scoville: 1,400,000–2,200,000 SHU

This Trinidadian pepper has a dangerous, creeping heat that intensifies after each bite. Rich and slightly smoky, it’s a favorite for hot sauces and spice blends.
Scoville: 1,200,000–2,000,000 SHU

Once the world’s hottest, the Ghost Pepper still packs a punch. It has a sharp, fast heat and earthy flavor that works well in curries, chili oil, and dried spice mixes.
Scoville: 800,000–1,000,000 SHU

An extra-hot version of the classic habanero, Red Savina was a record-holder in its day. It’s fiery but also fruity, and great in salsas, marinades, and hot sauces.
Scoville: 350,000–577,000 SHU

A classic for good reason — the habanero combines high heat with bright, citrusy flavor and floral undertones. Perfect for salsas, hot sauces, and tropical-style marinades.
Scoville: 100,000–350,000 SHU

An eye-catching hybrid with a striking color and bold heat. Its fruity flavor and vibrant appearance make it a standout for fresh use or hot sauces.
Scoville: Approx. 250,000–450,000 SHU (varies by strain)

Sweet, fruity, and fiery — the Scotch Bonnet is essential in Caribbean cooking. Its distinctive flavor pairs beautifully with jerk seasoning and tropical dishes.
Scoville: 100,000–350,000 SHU

A bright yellow pepper with fruity flavor and a sharp, clean heat. Great fresh, pickled, or in pepper sauces that need a sunny kick.
Scoville: 100,000–200,000 SHU

A unique, peach-colored pepper with a rush of sweetness followed by a mellow heat. Ideal for grilling, roasting, or making sweet-hot sauces.
Scoville: 50,000–100,000 SHU

Also known as “little beak” peppers, these small, teardrop-shaped chilis are mild, tangy, and slightly sweet. Often pickled or used whole in dishes for flavor and visual appeal.
Scoville: 500–1,000 SHU

As long as a finger and loaded with heat, Joe’s Long Cayenne is ideal for drying, making chili flakes, or adding kick to sauces and stir-fries.
Scoville: 30,000–50,000 SHU

A kitchen classic with medium heat and deep green flavor. Perfect fresh, roasted, pickled, or smoked into chipotle.
Scoville: 2,500–8,000 SHU

Round, red, and mildly spicy with a touch of sweetness. Great for stuffing, pickling, or slicing into salads.
Scoville: 2,500–5,000 SHU

A Spanish favorite, most Padron peppers are mild — but occasionally one packs a surprise punch. Best enjoyed blistered in olive oil with sea salt.
Scoville: 500–2,000 SHU (occasionally higher)

Mild and flavorful with rich, earthy tones. Excellent roasted, stuffed (as in chile rellenos), or dried into ancho chilies.
Scoville: 1,000–2,000 SHU

Often used in gochugaru (Korean chili flakes), this pepper has a gentle warmth and deep, fruity flavor. Ideal for fermenting, drying, or making kimchi.
Scoville: 1,000–10,000 SHU (depending on type)