Early and prolific classic Japanese pepper has 3-4" thin-walled fruits with a very subtle heat. Usually eaten green and unripe, they are also delicious when red. Grill or stir-fry in oil until they just begin to blister and serve with sea salt, or batter and fry as tempura. Every 10 or 20 peppers will be a little hotter, though the vast majority have a Scoville heat rating of 50-200: only a bit spicier than a bell pepper.  One in ten is spicy!  Plant information from Truelove Seeds, photo from Natasha's Kitchen.