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Hot pepper "Bird`s Eye" (Mini Chili)
Eco seeds
New
Hot Pepper "Bird`s Eye" (miniature chili paprika) - Capsicum annuum L.
Piquant, scorching, compact!
Early ripening variety (90-93 days from germination to biological maturity).
An ideal option for windowsills and balconies: plants are compact but incredibly productive. From one bush you can collect 100 or more small (2-3 cm), but very "angry" peppers.
The fruits are elongated-conical, pointing upwards (like candles), changing colour from green to bright red when ripe. They possess a pronounced pepper aroma.
Usage: perfect for drying (whole), making sauces like Tabasco and Salsa, adjika, marinades, and for canning. Stores excellently in dried form for several seasons.
Growing conditions.
Sowing for seedlings: February-March. Seed planting depth up to 1 cm. Optimal temperature for germination +25°C (under glass).
Planting seedlings in open ground: when the threat of frost has passed (May-June), since the pepper culture is very heat-loving.
Important: do not plant hot peppers next to sweet ones, otherwise the sweet ones will become bitter due to cross-pollination!
1.0 g = 180 seeds.
Piquant, scorching, compact!
Early ripening variety (90-93 days from germination to biological maturity).
An ideal option for windowsills and balconies: plants are compact but incredibly productive. From one bush you can collect 100 or more small (2-3 cm), but very "angry" peppers.
The fruits are elongated-conical, pointing upwards (like candles), changing colour from green to bright red when ripe. They possess a pronounced pepper aroma.
Usage: perfect for drying (whole), making sauces like Tabasco and Salsa, adjika, marinades, and for canning. Stores excellently in dried form for several seasons.
Growing conditions.
Sowing for seedlings: February-March. Seed planting depth up to 1 cm. Optimal temperature for germination +25°C (under glass).
Planting seedlings in open ground: when the threat of frost has passed (May-June), since the pepper culture is very heat-loving.
Important: do not plant hot peppers next to sweet ones, otherwise the sweet ones will become bitter due to cross-pollination!
1.0 g = 180 seeds.
Armenian Vegetable Stew - "Ailazan".
Armenian housewives used to cook Ailazan in a tonir hearth, but now it is easy to cook in an oven or slow cooker.
The beauty of this vegetable stew is that it "cooks itself", not requiring exhausting standing at the stove.
Vegetables are soaked in each other's juices, creating an incredible bouquet of flavours.
Ingredients:
2 eggplants, 2 sweet peppers, 1 "Bird's Eye" chili, 3 tomatoes, 3 potatoes, 1 onion, 200 g green beans, 2 garlic cloves.
Oil, salt, pepper, basil, cilantro.
Preparation (in layers):
1. Cut eggplants into rounds (1 cm), place on the bottom of the pan. Salt, sprinkle with herbs.
2. Top with onion half-rings.
3. Next — chopped garlic and sliced beans.
4. Layer of sweet and hot peppers (half-rings).
5. Potatoes - in rounds.
6. Final layer — tomatoes.
Salt again, sprinkle with oil. Simmer on low heat (or in the oven) for about 1 hour. Do not stir during the process! Mix only before serving.
Bon appétit!
