Chilli peppers from Fitalia

  • Chilli peppers from Fitalia
  • The spicy chilli pepper arrived in Europe with Christopher Columbus, who brought it here from the Americas, however it was already quite common in Asia and Africa. It is also quite common in Italy and some regions have even based their regional dishes on this ingredient. Capsaicin - the main reason for its spiciness - has an antibacterial effect so that food cooked with chilli pepper can be kept for a relatively long time. Chilli peppers are rich in vitamin C and it is believed they are very healthy for humans, as long as they are used...

Sowing

This plant belongs to the Solanaceae family and the capsicum genus. It appears in the form of a bush with pale-green leaves on delicate stems. The height of the bush varies from 40-80 cm and depending on the species, it can also be 40-80 cm wide. It has 5-6 white star petals with pale-yellow stamens.

The chilli pepper is cultivated in a nursery at the beginning of spring and is then transplanted to the field in April-May, when it is about 10 cm tall. Blossoming and setting begins 40-50 days after transplanting.

The chilli pepper from Fitalia is the result of the combination of several varieties, mainly the Cayenne pepper - one of the hottest chilli peppers in the world, with an orangy-red colour and absolute unique fragrance.

 

Harvesting

Its fruit is a pod that comes in different shapes and sizes. The powder from this kind of chilli pepper is paprika.

The ripe fruit is harvested in the middle of the summer, 80-90 days after it has been transplanted. In order to obtain hotter fruit, irrigation should be reduced or stopped a few days before the chilli peppers are picked.

The best ways to the store chilli pepper without losing its properties are in oil or dried. It should be used as soon as it is picked, or its flavour changes.


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