Paprika Pepper (Capsicum Annuum) Organic Non GMO - Fruit

$3.50
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Paprika Pepper (Capsicum Annuum) Organic Non GMO - Fruit 

Annual


Capsicum annuum, commonly known as paprika, is a vibrant and versatile member of the pepper family. This annual plant boasts lush, green foliage and produces colorful, cone-shaped fruits that ripen from green to red. The peppers are prized for their rich, smoky flavor, making them a popular choice for culinary purposes.

  • Growing Instructions:
  • 1. **Soil:** Choose well-draining, nutrient-rich soil with a slightly acidic to neutral pH (6.0-7.0). Organic compost can be incorporated to enhance soil fertility.
  • 2. **Sunlight:** Provide full sunlight for optimal growth. Paprika plants thrive in at least 6-8 hours of direct sunlight per day.
  • 3. **Planting:** Start seeds indoors 8-10 weeks before the last expected frost. Transplant seedlings to the garden after the danger of frost has passed, ensuring a spacing of 18-24 inches between plants.
  • 4. **Watering:** Keep the soil consistently moist, but avoid waterlogged conditions. Water deeply, allowing the top inch of soil to dry between watering.
  • 5. **Fertilization:** Use organic, balanced fertilizer during the growing season. Apply according to package instructions, typically every 4-6 weeks.
  • 6. **Mulching:** Apply a layer of organic mulch around the plants to conserve moisture, suppress weeds, and regulate soil temperature.
  • 7. **Support:** Depending on the variety and size of paprika peppers, staking or providing support may be necessary to prevent breakage of branches laden with fruit.
  • 8. **Pruning:** Pinch back the tips of young plants to encourage bushier growth. Remove any damaged or yellowing leaves regularly.
  • 9. **Harvesting:** Paprika peppers can be harvested when they reach their mature color, usually red. Use pruning shears to cut the peppers from the plant, leaving a short stem attached.
  • 10. **Drying:** To make paprika powder, dry harvested peppers thoroughly. This can be achieved by hanging them in a dry, well-ventilated area or using a dehydrator. Once dried, grind the peppers into a fine powder for culinary use.
  • Seed count: 20