Spanish variety of pepper not very fleshy and quite white, of about 15 cm. Its distinctive feature is the sweetness of its taste, as well as an intense aroma and very thin skin, easily digested. Traditionally it was preserved in vinegar and salt in order to store it throughout the year. It is also great for roasting or frying, and ideal as an accompaniment to meats. Very good confit in oil. It has a very fast cycle, interesting for growing in cool areas.
Scientific Name: Capsicum annum
Plant Life Cycle: annual
Optimal Germination Temperature: 20C-24C
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
