Sweet Chocolate Pepper is an American heirloom variety bred by Elwyn Meader and released by the University of New Hampshire in the 1960s. It is an early-maturing sweet pepper known for its striking chocolate-brown skin that contrasts with its brick-red interior flesh. The fruits are medium-sized, blocky, and have a mild, sweet flavour, making them excellent eaten fresh, in salads, or lightly roasted. Its unique colour and reliable performance even in cooler climates have made it a favourite among gardeners and market growers.
Scientific Name: Capsicum annuum
Plant Life Cycle: annual
Optimal Germination Temperature: 22C-26C
Germination time in days: 20-30 days
Indicative Days to maturity: 60-90 days
Sunlight: full sun
Soil requirement: well drained, non acidic
Sowing and cultivation: Sow indoors early spring 1"deep, 2" apart at a soil temperature of at least 18C. The plant is sensitive to temperature variations. Transplant outdoors when temperatures have warmed up and the last chance of frost has passed. Plant row apart 24". It is advised to grow this pepper in a greenhouse or sunny sheltered spot since they need high temperature to grow
