Producer: Bakker Brother
Treatment: Bio-Stim Protection
Hot pepper with 10-12cm, slender green fruit. Red ripening. About 60cm high. Early and very high yield. Heat rating 6 – 7 on a scale from 1 to 10.
Their seeds germinate easily, and the plants need little maintenance, as well as plenty of sunlight and regular blooming. Gardening and industrial processing are recommended. These long, slender peppers turn bright red when cooked and are extremely spicy.
Our Gardeningtip: Rise your crop yields with the appropriate Fertilizer for:
– optimized nutrient supply
– increased growth
– higher yield
– more resistant against pests and plant diseases
Sow and Grow
For greenhouse crops, sow thinly indoors, February-April, 0.5cm (¼”) deep, in a tray of compost. Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Keep moist. Seedlings usually appear in 7-21 days. Transplant to individual pots when large enough to handle. Grow on in cooler, but not cold conditions. Plant out May-June, to large pots, growing bags or into warm, well-drained soil in the greenhouse border. For outdoor crops: delay indoor sowing until March or April. Gradually accustom plants to outside conditions (avoid frosts), before planting out 40cm (16″) apart, when frosts are over. Choose a warm, sunny, sheltered spot. Outdoor crops will be smaller and later than those in a greenhouse. Harvest: July-October.