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 Korean 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, some of which can be found through Kitazawa Seed Company.

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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. Transplant seedlings into 4” pots when they have their first two true leaves. Transplant out into the garden after danger of frost has past, typically late May in western Oregon.

Seed Saving

To save seed, wait until fruits are fully ripe. Remove seeds from fruit and dry on windowsill. Isolate from other pepper varieties by at least 500 feet.

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