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Hot pepper "Hungarian Yellow Wax Hot"
CHILE PEPPER "HUNGARIAN YELLOW WAX HOT".
Early ripe variety (from planting seedlings to harvest 75 days). The plant is undersized. Fruits are 13-18 cm long. The fruit is narrow-cone-shaped, smooth, glossy, with an intense yellow color. Fruit weight 60 g, wall thickness 4 mm.
Due to their spicy spicy taste, they are indispensable for cooking meat dishes, canning and marinating.
1g contains approximately 150 seeds.
Agricultural technology.
Loamy, breathable soils are suitable for pepper. Good predecessors are cucumber, cabbage, legumes. Before sowing, the seeds are treated in a solution of potassium permanganate, then washed with clean water. Picking - in the phase of 1-2 true leaves. For top dressing, a complex water-soluble mineral fertilizer is used.
Seedlings are planted at the age of 70-80 days. Planting pattern - 60x30 cm. Watering should be done after sunset with warm water. Top dressing is desirable to carry out during the entire growing season.
Early ripe variety (from planting seedlings to harvest 75 days). The plant is undersized. Fruits are 13-18 cm long. The fruit is narrow-cone-shaped, smooth, glossy, with an intense yellow color. Fruit weight 60 g, wall thickness 4 mm.
Due to their spicy spicy taste, they are indispensable for cooking meat dishes, canning and marinating.
1g contains approximately 150 seeds.
Agricultural technology.
Loamy, breathable soils are suitable for pepper. Good predecessors are cucumber, cabbage, legumes. Before sowing, the seeds are treated in a solution of potassium permanganate, then washed with clean water. Picking - in the phase of 1-2 true leaves. For top dressing, a complex water-soluble mineral fertilizer is used.
Seedlings are planted at the age of 70-80 days. Planting pattern - 60x30 cm. Watering should be done after sunset with warm water. Top dressing is desirable to carry out during the entire growing season.
* The sharpness of the taste of capsicum is due to the presence in its composition of capsaicin - a substance from the category of alkaloids. The greater its content, the more "vigorous" the pod.
Typically, hot peppers contain about 2% of this substance by dry weight. Moreover, most capsaicin is found in seeds.
It should be noted that capsaicin is very poorly soluble in water. Therefore, it is almost impossible to extinguish a fire in the mouth caused by hot peppers with water. Alcohols and vegetable fats are much better at this task.
