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The famously Hot high yielding pungent Pepper, most often dried and powdered for flakes or serves as a multi-purpose spice. The South American Pepper’s 4-6″ long, 1/2″ thin fruits, slightly hotter than jalapenos, have a multitude of uses whether fresh canned or pickled. Excellent steeped in oil or vinegar for flavourful condiments. Fruits mature from green to red and are ready to harvest about 80 days from transplant.
80-100 Seeds/Package Untreated Non GMO
Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting.