plant "Ougon"

[Omuro]

Hi there. Long time lurker, first time poster.
 
I live in Japan and grow a couple of pepper plants every summer as a hobby. I am interested in growing what is supposed to be the hottest Japanese pepper and am looking for more information on it in English. The pepper is called 黄金 and is pronounced "Ougon" in Japanese. Its literal translation is "Yellow Gold" and I have seen on website call it "Gold Pepper." Supposed to have been introduced to Japan in the late 1500s. I have only seen it sold as a powder (to be added to udon noodle soup, Japanese curry, etc). It is possible to buy seedlings online.
 
"Ougon" is listed on one website as Capsicum annuum. The plant grows to 60-80 cm in height, and the peppers grow to 0.8 cm in width and 10-13 cm in length. It is between 50,000 to 120,000 SHU. I'm including some pictures.
 
So does anyone know anything about this pepper? Mainly, what's its common English name? I've tasted the powder and thought it was similar to cayenne powder, with slightly more bitterness and depth. But I am not a hot pepper expert and my experience is limited. 
 
 

 

[bansho hot sauce]

Very nice! I have about 20 on the plant now but they won't change colors. I also just ordered a batch from https://poke-m.com/ to compare them.

Oh, what part of Japan are you in? I live in Osaka. It's hard to find a sunny spot in the city!

I'm down the road from you, in Kyoto. I have the opposite problem to you: it's way too hot most of summer here!

 

[krekk]

How late in the season can we still get peppers here? Mine have a lot of flowers I'm hoping for one more flush.

 

[bansho hot sauce]

How late in the season can we still get peppers here? Mine have a lot of flowers I'm hoping for one more flush.

In my best season I've had ripe peppers at the beginning of December.
This year the weather has been way too hot but I've got Buena Mulata still making plenty of pods, and my superhots (jolokia and bhutlah) grew back all the flowers they lost over August-September and are just starting to fruit again now!

 

[krekk]

Ohh Buena mulata is purple!

Do you overwinter your peppers? I was thinking I would do that this year but have read a lot of conflicting information online.

 

[wiicek]

OMG you got me. I was so engaged in this conversation I didn't notice it was from 2015!

I grew one of those from the first pictures this year. Almost identical. The seed was from the supermarket yellow pepper lying down near the red cayennes.

 

[krekk]

OMG you got me. I was so engaged in this conversation I didn't notice it was from 2015!

I grew one of those from the first pictures this year. Almost identical. The seed was from the supermarket yellow pepper lying down near the red cayennes.

Did you have any trouble getting them to change color?

 

[bansho hot sauce]

Ohh Buena mulata is purple!

Do you overwinter your peppers? I was thinking I would do that this year but have read a lot of conflicting information online.

I've got Buena Mulata seeds from this year, if you want some for next season.
I am going to overwinter a couple of my superhots this year.

 

[krekk]

I've got Buena Mulata seeds from this year, if you want some for next season.
I am going to overwinter a couple of my superhots this year.

I appreciate it, but I have had zero luck growing peppers from seeds. I've tried 2 years in a row. The ones I have now I was lucky enough to find in a plant shop.

When you overwinter them, how much do you cut them back?

 

[bansho hot sauce]

I appreciate it, but I have had zero luck growing peppers from seeds. I've tried 2 years in a row. The ones I have now I was lucky enough to find in a plant shop.

When you overwinter them, how much do you cut them back?

Not as much as the chilli YouTubers tell you to, but I trim all leaves off and cut back the branches to leave at least two, if not three, nodes from the main "fork". It comes out a lot bigger than most Western overwintering guides/photos seem to indicate. I then give the plant a couple of days rest after that, then I trim the roots and down-pot the plant to a smaller pot with brand new soil. Then I bring the plant indoors, either in my genkan (until my family complains it is in the way) or now I have some space in my loft with a window. Water very sparsely. Even so it is a bit of a lottery if your plant survives or not. This season I am going to overwinter three chinense plants, so we shall see!

If you have no luck with seeds I can provide seedlings in April-ish, if you want. I usually have 3-4 spare each season.

 

[krekk]

Not as much as the chilli YouTubers tell you to, but I trim all leaves off and cut back the branches to leave at least two, if not three, nodes from the main "fork". It comes out a lot bigger than most Western overwintering guides/photos seem to indicate. I then give the plant a couple of days rest after that, then I trim the roots and down-pot the plant to a smaller pot with brand new soil. Then I bring the plant indoors, either in my genkan (until my family complains it is in the way) or now I have some space in my loft with a window. Water very sparsely. Even so it is a bit of a lottery if your plant survives or not. This season I am going to overwinter three chinense plants, so we shall see!

If you have no luck with seeds I can provide seedlings in April-ish, if you want. I usually have 3-4 spare each season.

Thank you! Okay great I'll keep that in mind. Feeling nervous about the root trimming. Here's my latest Hall of peppers, the big bag of green ones at the top are the ougons (also pictured naito and naga morichi)