Your shopping cart is empty!
Hot pepper "Yerevansky"
Hot pepper "Yerevan".
A huge number of fruits on one plant! Stands out for its bright flavor!
Early-ripening variety – the period from germination to technical maturity is 110-115 days. The bush is compact, height – 70-80 cm. Fruit weight – 50-60 g, length up to 20-25 cm. The surface is glossy, wall thickness – 3 mm. Color in technical maturity – green, in biological maturity – red. Yield is about 3 kg/m2.
The variety is intended for growing both in greenhouses and in open ground.
Suitable for preparing spicy mixtures for canning, for making spices.
When planting seedlings, the stem should not be buried deeply or hilled up, as peppers do not form additional adventitious roots on the stem.
This variety is grown with tying to stakes (plant training is not required). The crown flower is removed in the first branching.
Naturally, spatial isolation from sweet pepper varieties is necessary.
A huge number of fruits on one plant! Stands out for its bright flavor!
Early-ripening variety – the period from germination to technical maturity is 110-115 days. The bush is compact, height – 70-80 cm. Fruit weight – 50-60 g, length up to 20-25 cm. The surface is glossy, wall thickness – 3 mm. Color in technical maturity – green, in biological maturity – red. Yield is about 3 kg/m2.
The variety is intended for growing both in greenhouses and in open ground.
Suitable for preparing spicy mixtures for canning, for making spices.
When planting seedlings, the stem should not be buried deeply or hilled up, as peppers do not form additional adventitious roots on the stem.
This variety is grown with tying to stakes (plant training is not required). The crown flower is removed in the first branching.
Naturally, spatial isolation from sweet pepper varieties is necessary.
Armenian stewed vegetables - Ailazan:
Armenian housewives used to cook ailazan in a tonir hearth, but now it can be cooked on the stove, in the oven, or in a slow cooker. This is a vegetable stew, the beauty of which is that its preparation does not require standing at the stove. And the vegetables, soaked in juice, become very tasty and aromatic.
To prepare, we will need:
2 pcs. Eggplant
2 pcs. Sweet pepper (paprika)
1 pc. Hot pepper «Yerevan»
3 pcs. Tomato
3 pcs. Potato
1 pc. Onion
200 g Green beans
2 cloves of garlic.
Vegetable oil, salt, ground black pepper, dried basil, chopped cilantro greens.
Wash the eggplants and cut them into rings 1 cm thick. Put them on the bottom of a pot or slow cooker. Salt lightly, pepper, and sprinkle with dried herbs and chopped cilantro.
Then cut the onion into half rings and put it in a second layer on top of the eggplants.
Chop the garlic and put the chopped beans in the next layer.
Peel the sweet pepper (paprika) together with the hot pepper and cut into half rings. Put in the pot as the next layer.
Cut the potatoes into 1 cm rings. Put them in the pot after the peppers.
Put the tomatoes cut into half rings as the last layer.
Salt and pepper everything once more. Add vegetable oil.
Put on low heat and simmer for about 1 hour.
When finished, mix all the vegetables thoroughly and put them on plates.
The Armenian Ailazan is ready: bon appétit!
