Hot pepper

Capsicum annum - Gutera

A perennial plant native to 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 annual pepper (Capsicum annuum). Another pepper widely used for spice production are varieties of the species Capsicum frutescens, known as chilli. Generally, peppers are divided into six groups: cone-shaped peppers (Hungarian type), square peppers, apple peppers, kapia, bull's horn and ram's horn peppers, and spice or chilli peppers.

Peppers contain high amounts of potassium, phosphorus, and sodium, and are, among other things, a significant source of vitamin C, U, and carotene. Vegetable varieties are used fresh, in salads, or in cold and hot dishes. Spice varieties are excellent piquant seasoning! Peppers have wide applications - they can be heat-treated, eaten cold, are suitable for preparing salads, Asian dishes, or pickling. They are an excellent addition to diets.

EXPIRATION: 12.2020

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°C and above 30°C are extreme and not suitable for peppers. We plant peppers 2 next to each other. Peppers should be tied up regularly. Ideally, the plant should be attached to a support pole both at the lower part of the plant and at the upper part. Regular watering and weeding around the plants are important. Under no circumstances should watering and spraying be done in direct sunlight, as this would burn the plants. In a polytunnel or greenhouse, peppers will grow much faster, mainly due to temperature and humidity. Regularly check peppers for pest infestation or signs of physiological or fungal diseases.

• Sow peppers from January until the end of March at the latest. To make sowing easier, we can plant them in peat jiffy pots. If choosing to sow in substrate, it should contain perlite mixed in a suitable ratio with nutrient-rich soil. We can therefore use special sowing substrate mixed with perlite or sand. Sow seeds approximately 1 cm deep. Treat sown seeds with Previcur to protect against damping-off of seedlings. 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 at least two leaves appear on the small plants, 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, fertile soil with sufficient available soil water and pH in the 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. In autumn, also lime the area with approximately 3.6 kg/m² of ground limestone or 2 kg/m² depending on the soil at the site. Before planting, it's 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's important that the water-soluble fertilizer also contains micronutrients! Apply fertilizer every 14 days.

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

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

  Bacterial spot disease of pepper plants is dangerous. Necrotic fruits affected by this spotting usually crack and are destroyed. Various colored spots, especially on fruits, are caused by bacterial disease called bronzing. When plants are affected by these infections, the best solution is their disposal.

  Calcium deficiency in soil, irregular watering, or presence of potassium in soil causes physiological disorders. These deficiencies may manifest as disorders of fruits, leaves, and flowers, which are often mistaken for fungal diseases. If plants are affected by necrosis, maintain regular watering, adequate nutrition, and treat them with, for example, 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 (chilli) are harvested in autumn if grown outdoors or in a greenhouse.