Fish - Hot Pepper

VPR110

Regular price $3.50
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An heirloom pepper considered by many to be the best variety to use when cooking fish and shellfish. Variegated green and white foliage, the peppers are striped. They are white with some green stripes when immature and ripen to orange striped with red and then ripen further to pure red. Mildly hot, about 1,000 Scovilles when white and by the time they ripen to full red they can be up to 30,000 Scovilles. The peppers have sweetness under their heat and are delicious in sweet or acidic dishes. 100mg ~ 15 seeds.

Start seed indoors 6-8 weeks before last frost. A heat mat helps to speed up the germination process. Optimum soil temperature for seed germination is 65-85 degrees. Peppers generally have long growing seasons and grow slowly during cool temperatures. Delay transplanting until your soil has thoroughly warmed up in the spring. A week before transplanting time, harden off plants by exposing them to an increasing number of hours outdoors each day. Peppers are less cold tolerant than tomatoes.

Scientific Name: Capsicum annum
Days to Maturity: 70-90 from transplants, 100-120 from seed
Seed Depth: 1/2"
Days to Sprout: 9-14
Plant Spacing: 12-18"
Row Spacing: 18-36"
Light Requirements: Sunny
Plant Height: 30"
Life Cycle: Annual
Frost Hardy: No