Dangjo Chili Pepper
Also known as 당조고추 · Dangjo gochu · Dangjo chili
A mild Korean Capsicum annuum cultivar bred for high alpha-glucosidase inhibitor content that helps moderate post-meal blood sugar rise. The large fruit is usually eaten green or pale yellow.
Growing
~90 days to maturity
Fruit size
11.5–14.5 cm
Flavor & Use
Mild and slightly sweet with a paprika-like taste and little to no capsaicin bite.
Culinary
About
Large elongated pods with medium walls and smooth skin. Immature fruit is light green or pale yellow and is the stage usually sold. It turns red when fully ripe. The flesh is crunchy and juicy with a mild flavor close to paprika and almost no heat. Plants perform best under greenhouse conditions.
Backstory
Park Dong-bok of Jeil Seed developed this cultivar in 2008 with Kangwon National University and the Rural Development Administration Horticultural Research Institute. They screened germplasm collected since 1998 for high alpha-glucosidase inhibitor content and released the line for blood-sugar support.
Appearance
Growing
Heritage
ExploreNothing reputable documents a pedigree for this pepper.
Sources
FAQ
- How hot is Dangjo Chili Pepper?
- Capsi has not yet documented heat for this variety. Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Dangjo Chili Pepper taste like?
- Mild and slightly sweet with a paprika-like taste and little to no capsaicin bite.
- How do I grow Dangjo Chili Pepper?
- Dangjo Chili Pepper: about 90 days to maturity, temperate greenhouse climate, full sun, hardiness zones 9-11.
- What can I substitute for Dangjo Chili Pepper?
- Capsi does not have that recorded yet.