EXCLUSIVE
We import this variety from Hungary where it is widely recognized for making top-quality sweet paprika. These early ripening plants produce heavy yields of slender, pointed, 4-inch crimson-red peppers. Once harvested, simply dry them and grind into sweet paprika spice powder that offers wonderful, rich, full-bodied flavor and is an excellent source of vitamin C. You’ll be pleased how easy and rewarding it is to grow your own.
Seed Count: 30-35 / Weight: 0.25 gms
STARTING SEEDLINGS
In early spring, start indoors about 6-8 weeks before nights stay reliably 50-55°F (10-13°C). Sow seeds 1/4 inch deep and 1 inch apart in seed starting mix. Keep moist but not soggy, and very warm 80°F (27°C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 inches tall, transplant into 4-inch pots. Keep at 70-75°F (21-24°C). Feed with half-strength fertilizer every week until weather is warm enough to acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.
GROWING NOTES
Paprika peppers need warm conditions. Don’t transplant outdoors until nights stay above 55°F (13°C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Keep well weeded, watered and fertilized.
HARVEST AND USE
Cut ripe peppers from the plants when completely red. Slit peppers open, discard seeds and cores and slice in several pieces. Dehydrate pieces until very dry and crisp. Then grind or crush into a coarse spice powder and store in glass jars to use and enjoy liberally. Tightly sealed, home-grown paprika spice powder also freezes well, retaining its wonderful rich flavor.
We import this variety from Hungary where it is widely recognized for making top-quality sweet paprika. These early ripening plants produce heavy yields of slender, pointed, 4-inch crimson-red peppers. Once harvested, simply dry them and grind into sweet paprika spice powder that offers wonderful, rich, full-bodied flavor and is an excellent source of vitamin C. You’ll be pleased how easy and rewarding it is to grow your own.
Seed Count: 30-35 / Weight: 0.25 gms
STARTING SEEDLINGS
In early spring, start indoors about 6-8 weeks before nights stay reliably 50-55°F (10-13°C). Sow seeds 1/4 inch deep and 1 inch apart in seed starting mix. Keep moist but not soggy, and very warm 80°F (27°C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 inches tall, transplant into 4-inch pots. Keep at 70-75°F (21-24°C). Feed with half-strength fertilizer every week until weather is warm enough to acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.
GROWING NOTES
Paprika peppers need warm conditions. Don’t transplant outdoors until nights stay above 55°F (13°C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Keep well weeded, watered and fertilized.
HARVEST AND USE
Cut ripe peppers from the plants when completely red. Slit peppers open, discard seeds and cores and slice in several pieces. Dehydrate pieces until very dry and crisp. Then grind or crush into a coarse spice powder and store in glass jars to use and enjoy liberally. Tightly sealed, home-grown paprika spice powder also freezes well, retaining its wonderful rich flavor.