{"id":3283,"date":"2026-04-16T15:34:21","date_gmt":"2026-04-16T06:34:21","guid":{"rendered":"https:\/\/agriture.jp\/news\/jumbo-pepper\/"},"modified":"2026-09-26T02:30:29","modified_gmt":"2026-09-25T17:30:29","slug":"jumbo-pepper","status":"publish","type":"news","link":"https:\/\/agriture.jp\/en\/news\/jumbo-pepper\/","title":{"rendered":"We Prototyped \"Dried Piman (Bell Pepper)\" Using Domestically Grown Piman"},"content":{"rendered":"

This time, Agriture prototyped a \"dried piman\" using domestic piman. This piman is thicker-fleshed than ordinary piman, a variety with less bitterness and a sweetness.<\/p>\n\n\n\n

As with the Manganji togarashi we prototyped earlier, the piman finished with its thick-fleshed texture firmly remaining after drying. Red, fully ripened piman in particular has vivid color and keeps a beautiful red even after drying. On tasting, it has a flavor with perceptible sweetness \u2014 an ingredient with potential on both looks and taste fronts.<\/p>\n\n\n\n

Besides using the chips as-is for a topping, processed into powder it could also serve as a coloring and flavoring ingredient for soups, dressings, and seasonings. We feel it is an ingredient suited to product-making that draws on its red color.<\/p>\n\n\n\n

At Agriture, we offer OEM manufacturing of dried vegetables and powders and proposals as commercial raw material. On drying and powdering piman too, you can consult us from the prototyping stage.<\/p>\n\n\n\n

Dried turnip can be expected to attract commercial interest as a material for soups, simmered dishes, and pickles, and if processed into powder, it can also be used as a raw material for baby food and nursing-care food. Turnip's characteristic gentle flavor is a material well compatible with children's foods and products for the elderly.<\/a><\/p>\n\n\n\n

The characteristics of piman and points of focus in drying<\/h2>\n\n\n\n

This piman is a thick-fleshed variety 2\u20133 times the size of ordinary piman, characterized by a firm texture like Manganji togarashi and less of the bitterness peculiar to piman. It comes in two colors, green and red, and red piman has vivid color and a stronger sweetness. Dried, the thick flesh concentrates, an ingredient with high reproducibility of texture and flavor upon rehydration. Piman product page<\/a> Kiriboshi daikon, simmered dishes, salads<\/p>\n\n\n\n

The difference between green and red<\/h3>\n\n\n\n

Piman splits into green and red by harvest timing. We have organized the difference in characteristics after drying.<\/p>\n\n\n\n

Item<\/th>Green piman<\/th>Red piman<\/th><\/tr><\/thead>
Color<\/td>Deep green (leans somewhat brownish after drying)<\/td>Vivid red (color remains well even after drying)<\/td><\/tr>
Flavor<\/td>A faint bitterness and green flavor<\/td>Strong sweetness and a fruity aftertaste<\/td><\/tr>
Finish after drying<\/td>A firm, vegetable-like flavor<\/td>Sweetness concentrated, with good color<\/td><\/tr>
Rehydration after drying<\/td>Ingredient for stir-fries, curry, commercial prepared foods<\/td>Snacks, salads, gifts, natural coloring<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Red piman stands out for its vivid color after drying, and is especially popular in product development that seeks color. The powder form is Piman powder product page<\/a>.<\/p>\n\n\n

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You can check the details of turnip's powder form on the<\/div><\/figure>\n
Piman is characterized by a thick-fleshed texture like Manganji togarashi, and even dried, the thickness of the flesh comes through. The red type keeps a clean red even after drying and its sweetness concentrates, so there are many inquiries for it as a vegetable-chip or snack ingredient. Mixing green and red for a colorful mix is also recommended.<\/div>\n<\/div>\n<\/span><\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n

.<\/h2>\n\n\n\n

Piman suits product designs that draw on its thick-fleshed texture and low bitterness. We introduce ideas by application.<\/p>\n\n\n\n

Dried-vegetable chips and snacks<\/h3>\n\n\n\n

Thick-fleshed piman, sliced and dried, can be eaten as a snack as-is. Red especially has good sweetness and color, an ingredient that photographs well on packaging.<\/p>\n\n\n\n