{"id":5054,"date":"2026-06-03T03:33:38","date_gmt":"2026-06-02T18:33:38","guid":{"rendered":"https:\/\/agriture.jp\/powder\/shima-chili-powder\/"},"modified":"2026-06-25T20:29:24","modified_gmt":"2026-06-25T11:29:24","slug":"shima-chili-powder","status":"publish","type":"powder","link":"https:\/\/agriture.jp\/en\/powder\/shima-chili-powder\/","title":{"rendered":"Island Chili Powder"},"content":{"rendered":"

Shima togarashi powder is a raw material made by finely pulverizing, after drying, the small-grained shima togarashi cherished in Okinawa. For uses such as spicy seasonings, hot sauces, and snack coatings, it aims to spread the sharp spiciness and aroma of shima togarashi uniformly in small amounts. Shima togarashi has the standard Japanese name kidachi-togarashi (scientific name Capsicum frutescens), an intensely spicy variety also called \u201ckoregusu\u201d in Okinawa, and its pungent component is capsaicin. At Agriture,Dried island chili pepper<\/a>and makes it into powder by adding a pulverizing process.<\/p>\n\n\n\n

Compared with common taka-no-tsume-type chili powder, shima togarashi, though small-grained, is characterized by a sharp rise of spiciness accompanied by a distinctive aroma. Making use of this individuality, it can be deployed in final products such as intensely spicy seasonings, hot sauce bases, snack-confectionery seasonings, and flavoring for chili oil and spicy oils. Nailing down the specifications is possible from small amounts.<\/p>\n\n\n\n

Three points of commitment for Agriture\u2019s shima togarashi powder<\/h2>\n\n\n\n
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1. Drying design that retains shima-togarashi-like spiciness and aroma<\/h3>\n

Shima togarashi is small-grained and easily loses moisture, but the rise of spiciness and aroma changes with the drying conditions. At Agriture, we regulate the temperature range and operate under conditions that retain the sharp spiciness and clean aroma characteristic of shima togarashi. The color tightens to a reddish brown through drying and pulverizing, finished in a shade that blends naturally into spicy seasonings, hot sauces, and snack seasonings. Blend prototyping spanning use genres is possible.<\/p>\n<\/div>\n\n\n\n

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2. A grain size that spreads uniformly through fine pulverizing<\/h3>\n

We regulate the pulverizing process and finish it into a fine powder that mixes without the spiciness being uneven. In snack seasonings, popcorn coatings, and the compounding of spicy salt and spice mixes, the more uniform the grain size, the more uniform the spiciness of each grain. Matching the texture and appearance of the final product you\u2019re aiming for, the direction of grain size can be designed while consulting.<\/p>\n<\/div>\n\n\n\n

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3. The selection axis for Okinawa-grown shima togarashi<\/h3>\n

The raw material is basically Okinawa-grown shima togarashi, accepted after sharing guides for harvest period and ripeness. Because the quality of spiciness and aroma differ between ones harvested while green and ones ripened red, we select the direction of the raw material to match the product image aimed for. We record the lot and use it to reproduce the spiciness and aroma at mass production.<\/p>\n<\/div>\n\n\n

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Product catalog showing the items we handle<\/h3>\n\n\n\n

Flexible support from small lots to large lots<\/p>\n\n\n\n

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