A staff favorite.
The only hot pepper we know that is also really, truly sweet.
Hotness: 3.Big yields of very long peppers on strong bushy plants. Wonderful flavor, rich sweet, and full as well as hot. Makes a fantastic hot vinegar or hot sauce.
Heirloom from Calabria, Italy. We had a couple that were 13" long this year. We have used these for Christmas ornaments as well as ristras (dried pepper strings). The color is a vibrant red, with little darkening or fading. They dry easily.BOTANICAL NAME: Capsicum sp.
Start seeds indoors about two months before last hard frost. Germination can be slow and uneven-be patient and keep very warm. Do not overwater. Mycorhrizal inoculant recommended. Transplant seedlings 12" apart into a sunny area when soil is warm and nights are above 50F. Responds well to calcium, phosphorous (bone meal), magnesium, and potassium, particularly kelp meal, which gives strong bushy plants. This strain may be slightly less hot than usual-let us know what you think!
GROW BIOINTENSIVE® CULTURAL INFORMATION: H/Matures 9-12/Harvest up to 17/Yield fresh 36-197, hot dried 5-20/Spacing 12"
ADDITIONAL INFORMATION : tolerates hot weather and easy to grow