If Caucasians do not think a single dish in their kitchen without this ingredient, then Ukrainians are more restrained in this regard. But still culture in large quantities is grown on many private farms and not only. You can even see luxurious hot pepper stalks on the balconies.
Plant distinguished by its adaptability to any conditions, therefore, its cultivation, even for beginners, does not create much trouble. And the main secret of a successful harvest, of course, lies in the correct choice of variety.
A selection of the best varieties of hot pepper for open ground can be found further in the article.
In addition to pepper in open ground, you can plant the same: tomatoes, tangerines, zucchini, dill, and eggplant.
"Adjika"
This is a mid-early variety, which is a rather resilient and powerful stems, up to half a meter high. Due to the thick shoots, the plant holds tight and does not need additional supports. Fruits in the ripening phase acquire a bright red color and conical shape.
They differ from other such plants in large size and decent weight. On average, one ripe pepper weighs about 10 g. The skin on the fruit is thin.
Pulp - dark red, fleshy and fat. The taste of vegetables is very sharp with a pleasant pepper flavor. Use them for cooking as spices in raw, dried and ground form. It is this feature of the "Adjika" variety that makes it one of the universal ones.
Did you know? The following plants were found in the acute plant species: proteins (2 g), carbohydrates (7.4 g), fats (0.44 g), iron (1 μg), copper (129 μg), manganese (187 μg), potassium (322 mcg), phosphorus (43 mcg), beta-carotene (534 mcg), folic acid (23 mg), ascorbic acid (144 mg), riboflavin (0.08 mg), pyridoxine (0.5 mg).
"Fire bouquet"
It is a representative of the group of early ripe varieties of bitter pepper, and according to the description it is close to the previous variety.
The “fiery bouquet” also possesses powerful stocky shoots that stretch in length up to 40-50 cm and can develop safely without tying up to the supports. Fruits form in the form of a cone and reach a length of up to 12-13 cm.
Ripe specimens are poured in a bright red hue, but lose in weight compared with the variety "Adjika". The average weight of one copy is 15-25 g. The flesh is also red, but not so fleshy.
The taste of pepper is very bitter. Hostesses recommend it for home canning, and lovers of spicy dishes celebrate the excellent taste in dry and ground form.
Did you know? The championship in the “hottest pepper in the world” category belongs to the Indian variety “Bhut Jolokia”.
"Tongue of the Dragon"
Mid-season variety "dragon tongue" is characterized by bushiness and sturdiness of stalksThis is a very tall plant that reaches a height of up to 1 m. The fruits are elongated, resemble in shape a long pod of red color with a curved end and flattened sides.
In appearance, pepper really resembles a tongue that is up to 15 cm long. The average weight of one vegetable is about 6-7 g. The taste is very pungent and hot.
"Indian elephant"
By maturity This variety refers to mid-season. For full ripening of fruits, which are characterized by excellent spicy smell and rich red or green color, 130 days is enough.
Before the fruit begins to ripen, the vegetable shrub is drawn up to 80 cm and well branched. Ripe fruits resemble the trunk, have a distinct aroma. The crop of this plant is used for drying, home canning and paprika production.
"Falcon's Beak"
Hot pepper of this variety is attributed to mid-season species and it is noted for its high yield, good taste and commodity qualities, as well as a high level of resistance to various diseases.
The plant reaches up to 75 cm in height and is a fairly compact bush. From the moment of planting and before the start of fruiting, more than 110 days are needed.
Fruits are characterized by green and dark red hues, narrowly conical shape and strongly sharp flesh. The thickness of the walls of ripe pepper is about 3-5 mm, and the weight is 3-4 g.
With one square meter of area, with proper cultivation, you can collect up to 2.5 kg of crop. Use it in fresh and pickled form.
Important! For good germination of bitter varieties, the seeds should be soaked in water with the addition of a growth stimulator for several hours.
"Fire Maiden"
Feature of the variety is a tall and sprawling bush, the stems of which reach up to one and a half meters, and the fruits belong to the early ripening. The peppers themselves - drooping, have the shape of an elongated cone, with green and red coloring.
The weight of each fruit is about 3.5 g. It tastes hot, very sharp. Suitable for canning, drying and raw consumption.
"For mother-in-law"
The early ripe grade to which excellent sharpness and saturated red color of fruits is peculiar. Culture develops rapidly, forming compact bushes up to 60 cm in height. Peppers are formed cone-shaped, up to 14 cm long. Weigh an average of 30-60 g each. Possess a pleasant aroma.
"Cyclone"
This is a very early variety. For full ripening of fruits, from the moment of planting, the plant needs only 90 days. Culture develops as a compact bush with a height of no more than 60 cm.
The ovary is formed by bundles. Fruits resemble an elongated cone up to 10 cm long in green and red. Possess a subtle pleasant aroma and burning taste. The weight of each pepper on average 25-30 g. Harvest is used for marinades and cooking spices.
Important! Excessive love of spicy dishes is fraught with diseases of the gastrointestinal tract.
"Chilean Heat"
Superearly hot pepper variety. For full ripening after planting, the plant needs about 75 days. They all ripen in the form of a regular cone up to 25 cm long.
It has a glossy thin skin and medium-sharp flesh. Vegetables have a specific spicy flavor. They are used to make soups, meat dishes, marinades and sauces.
"Magic bouquet"
This variety belongs to the early ripening. Its fruits appear on the stems 75 - 80 days after planting. They are directed upwards, developing in the form of red and dark green, sometimes slightly brown cones, assembled in brushes of 8-10 pieces.
For pepper, excellent fertilizers will be: shivering, manure, compost and superphosphate.
Each pepper weighs on average about 3 g. The flesh is pungent, the aroma is pronounced. The height of the bush is about 75 cm. Harvest used mainly raw for cooking Caucasian cuisine.
