Hot Pepper, Lady Han (Organic)
Capsicum annuum. Medium Hot. 65 days green, 80 days red.
This Korean type pepper is intermediate in size, shape, and heat level when compared to the smaller, hotter Korean, and the larger, milder Hong Gochu Large. After ripening to a classic red color, fruit dry down to a deep, dark, mysteriously translucent red. Possibly one of the most beautiful peppers we grow. Lady Han hot pepper has perfectly balanced flavor and appearance. An excellent all-purpose choice for making gochugaru (dried, coarsely ground red pepper flakes), and fermented chili paste like gochujang. This variety was gifted to us in an internet seed swap by Kristyn Leach of Namu Farm in California, who received it from a source in Korea. Kristyn is a seed steward of many Korean varieties, which can be found through Second Generation Seed.
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Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots when they have their first two true leaves. Transplant out into the garden after danger of frost has passed, typically late May in western Oregon.
Seed Saving
To save seed, wait until fruit is fully ripe. Remove seeds from fruit and dry. Isolate from other pepper varieties of the same species by at least 500 feet.
Paul E Doniger (verified owner) –
Where did you grow this variety? Other
I was looking for a great Korean chile to make gochugaru, and I have found it! Each plant that I grew this season was a prolific producer; the flavor and heat were just right; and many peppers matured to full red and ready for the dehydrator. We also had an abundance of green chiles at the end of the season, most of which contributed to our annual family tradition of making hot sauce (we do both green and red, but the red Lady Han chiles all went into the gochugaru!). Thank you for making these seeds available!
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