Red Corno di toro banana pepper

Capsicum annuum - Corno di toro rosso

A perennial plant originally from Mexico. In cultivation, it is grown as an annual and can reach a height of 0.5–1.5 m. It has alternately arranged lanceolate leaves. The flowers are white and pentamerous. The fruit is a pod, whose natural color is red. Around three thousand varieties of peppers are cultivated, both sweet and hot. The heat is caused by the alkaloid capsaicin. Initially, it was grown as an ornamental plant. Its use as a spice or vegetable came later. Today, two main types of peppers are primarily used. The first is the bell pepper (Capsicum annuum). Another pepper widely used for spice production are varieties of the Capsicum frutescens species, known as chili. Generally, peppers are divided into six groups: pointed peppers (Hungarian type), square peppers, cherry peppers, kapia, bull's horn and ram's horn, and spice or chili peppers.

Peppers contain plenty of potassium, phosphorus, and sodium, and are, among others, a significant source of vitamin C, U, and carotene. Vegetable varieties are used fresh, in salads, or in cold and hot cuisine. Spice varieties are excellent spicy seasonings! Peppers have wide applications; they can be heat-treated, eaten cold, are suitable for preparing salads, Asian dishes, or for pickling. They are an excellent supplement for diets.

How to Grow Peppers

• Requires a warm, sunny, sheltered location. The optimal temperature range during the growing season is 18–23°C. Temperatures below 14 and above 30°C are extreme and are not suitable for peppers. We plant peppers 2 next to each other. Peppers should be progressively staked. Ideally, the plant should be attached to a supporting stake both at the lower part of the plant and at the upper part. Regular watering and weeding around the plants is important. Under no circumstances should watering and spraying be done in direct sunlight, as this would burn them. In a polytunnel or greenhouse, peppers will also grow much faster, mainly due to temperature and humidity. Regularly inspect peppers for pests or signs of physiological or fungal diseases.

• Peppers are sown from January until the end of March at the latest. To make sowing easier, we can plant them in peat jiffy pellets. If we choose to plant in substrate, it should contain perlite mixed in an appropriate ratio with nutrient-rich soil. We can therefore use special seed-starting substrate mixed with perlite or sand. Plant seeds approximately 1 cm deep. Treat planted seeds with Previcur to ensure protection against damping-off. The temperature should be around 25 degrees Celsius. Air humidity should remain constant for proper seedling growth. Seedlings need plenty of light to prevent stretching. When small plants sprout at least two leaves, it's time to transplant them into pots. Transplant plants with root balls to their permanent location at a spacing of 60–70 cm x 25–40 cm.

• Peppers require humus-rich, nutritious soil with sufficient available soil water and a pH range of 6.5–7.5.

• Basic fertilization involves incorporating mature cow manure or compost into the soil where peppers will be planted. This fertilization is done in autumn. At the same time in autumn, lime the area with a dose of approximately 3.6 kg/m² of ground limestone or 2 kg/m² depending on the soil at the site. Before planting, it is advisable to incorporate 50–70 g/m² of NPK fertilizer with a higher nitrogen content into the soil. During the growing season, apply water-soluble NPK fertilizer - Cererit, Kristalon. It is important that the water-soluble fertilizer also contains micronutrients! Apply fertilizer every 14 days.

• Peppers are attacked by sucking pests such as aphids, whiteflies, or spider mites. For protection, we can use Mospilan, Decis Mega, or Symfonie by Natura.

  In high air humidity, fruits can be attacked by molds and fungi. The most common fungal diseases are gray and white rot. A suitable preparation for protection against these fungal diseases is Ortiva.

  Bacterial spot on pepper plants is dangerous. Necrotic fruits affected by this spot usually crack and are destroyed. Various colored spots, especially on fruits, are caused by a bacterial disease called bronzing. In these plant infections, the best method is their elimination.

  Calcium deficiency in soil, irregular watering, or presence of potassium in soil causes physiological disorders. These deficiencies can manifest as disorders of fruits, leaves, and flowers, which are often mistaken for fungal diseases. If plants are affected by necrosis, maintain even watering, adequate nutrition, and treat them with effective calcium chloride or special foliar fertilizer.

• Peppers grown for green fruits are harvested as early as mid-July. Red or yellow fruits are harvested at the end of August and in September. Spice peppers (chili) are harvested in autumn if grown outdoors or in a greenhouse.