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Peruvian Black and White...

2.45 € SKU: VE 70 BW (4g)

Seeds Gallery Com,

5/ 5

<h2>Peruvian Black and White Chulpe Corn Seeds</h2> <h2>Price for Package of 10 (4g) seeds.</h2> Chullpi-Maiz Chullpi has a softer shell and interior, and for this reason is most widely used as a toasted (cancha). This unusual large kernel corn is grown for popping. The robust kernels explode when heated Having enough force to jump out of the pot. Unlike the popcorn that most of us are used to, Chullpi corn does not “pop” all the way, instead the heart stays meaty and “puffy” with a nice toasted flavor. Being from the Andes, this is surely another long season corn that is most adapted to short daylengths. Chullpi maize is a native variety of Peru and the provinces of Jujuy and Salta, in North-western Argentina. Its spikes are oval to conical in shape, with numerous rows of 18 to 24 kernels each. The grains are long, narrow, containing starch in the heel and dextrin or sugar at the apex and becoming wrinkled when mature.Chullpi maize is still produced in its native area by farmers of pre-Hispanic origin, who traditionally use it as a food reserve for the winter. Its roasted grains are eaten as they are or together with goat cheese, another product of the region. In addition, it can also be transformed into a typical breakfast drink. Finally, its green ears, called ‘choclos’, can be occasionally consumed boiled in water or roasted, their taste being sweeter than the mature ones as they feature a higher sugar content. The survival of the Chullpi variety is now severely endangered, as on the one hand it requires particular weather conditions for its growth and on the other it suffers from the competition of other commercial sweet corn varieties, which are both sold frozen in the cobs and shelled in cans. This caused its cultivation to plunge, and it is today rare to see it exchanged with other products.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 70 BW (4g)

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Variation från Peru

Peruvian Yellow Chulpe Corn...

2.25 € SKU: VE 235

Seeds Gallery Com,

5/ 5

VE 235 (2.5g)

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Peruvian Giant Red Sacsa...

2.25 € SKU: P 280

Seeds Gallery Com,

5/ 5

P 280 5-S NS

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Variation från Serbien

الفشار 50 بذور - ازرع بنفسك

1.95 € SKU: VE 104

Seeds Gallery Com,

5/ 5

<h2 dir="rtl" class="">الفشار 50 بذور - ازرع بنفسك ثمن عبوة تحتوي على 50 (10 جرام) بذور.</h2> 100% NATURAL POPCORN NON-GMO, NOT GENETICALLY MODIFIED. SIMPLY PURE AND NATURAL! Popcorn (popped corn, popcorns or pop-corn) is a variety of corn kernel, which expands and puffs up when heated. A popcorn kernel's strong hull contains the seed's hard, starchy endosperm with 14–20% moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand from 20 to 50 times its original size—and finally, cool.[1] Some strains of corn (taxonomized as Zea mays) are cultivated specifically as popping corns. The Zea mays variety everta, a special kind of flint corn, is the most common of these. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. <h2>History</h2> Corn was first domesticated about 10,000 years ago in what is now Mexico.[3] Archaeologists discovered that people have known about popcorn for thousands of years. In Mexico, for example, remnants of popcorn have been found that date to around 3600 BC.[4] Popping of the kernels was achieved by hand on the stove-top through the 19th century. Kernels were sold on the East Coast of the United States under names such as Pearls or Nonpareil. The term popped corn first appeared in John Russell Bartlett's 1848 Dictionary of Americanisms.[5][6] Popcorn is an ingredient in Cracker Jack, and in the early years of the product, it was popped by hand.[5] <div class="thumb tleft"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/en/thumb/e/ec/Improved_no2_Wagon.jpg/170px-Improved_no2_Wagon.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="170" height="204"> <div class="thumbcaption"> <div class="magnify"></div> An early popcorn machine in a street cart, invented in the 1880s by Charles Cretors in Chicago.</div> </div> </div> Popcorn's accessibility increased rapidly in the 1890s with Charles Cretors' invention of the popcorn maker. Cretors, a Chicago candy store owner, created a number of steam-powered machines for roasting nuts and applied the technology to the corn kernels. By the turn of the century, Cretors had created and deployed street carts equipped with steam-powered popcorn makers.[7] During the Great Depression, popcorn was fairly inexpensive at 5–10 cents a bag and became popular. Thus, while other businesses failed, the popcorn business thrived and became a source of income for many struggling farmers, including the Redenbacher family, namesake of the famous popcorn brand. During World War II, sugar rations diminished candy production, and Americans compensated by eating three times as much popcorn as they had before.[8] The snack was popular at theaters, much to the initial displeasure of many of the theater owners, who thought it distracted from the films. Their minds eventually changed, however, and in 1938 a Midwestern theater owner named Glen W. Dickson installed popcorn machines in the lobbies of his theaters. The venture was a financial success, and the trend soon spread.[5] <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Gangnaengi_%28Korean_popcorn%29.jpg/220px-Gangnaengi_%28Korean_popcorn%29.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="220" height="159"> <div class="thumbcaption"> <div class="magnify"></div> gangnaengi, Korean popcorn</div> </div> </div> In 1970, Orville Redenbacher's namesake brand of popcorn was launched. In 1981, General Mills received the first patent for a microwave popcorn bag, with popcorn consumption seeing a sharp increase by tens of thousands of pounds in the years following.[7] At least six localities (all in the Midwestern United States) claim to be the "Popcorn Capital of the World;": Ridgway, Illinois; Valparaiso, Indiana; Van Buren, Indiana; Schaller, Iowa; Marion, Ohio; and North Loup, Nebraska. According to the USDA, corn used for popcorn production is specifically planted for this purpose; most is grown in Nebraska and Indiana, with increasing area in Texas.[9][10] As the result of an elementary school project, popcorn became the official state snack food of Illinois.[11] <h2>Popping mechanism</h2> <div class="center"> <div class="thumb tnone"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Slowmotion_popcorn.gif/300px-Slowmotion_popcorn.gif" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="300" height="97"> <div class="thumbcaption"> <div class="magnify"></div> The sequence of a kernel popping</div> </div> </div> </div> Each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture and the starch inside consists almost entirely of a hard type.[12] As the oil and the water within the kernel are heated, they turn the moisture in the kernel into pressurized steam. Under these conditions, the starch inside the kernel gelatinizes, softens, and becomes pliable. The internal pressure of the entrapped steam continues to increase until the breaking point of the hull is reached: a pressure of approximately 135 psi (930 kPa)[12] and a temperature of 180 °C (356 °F). The hull thereupon ruptures rapidly and explodes, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff.[12] Special varieties are grown to give improved popping yield. Though the kernels of some wild types will pop, the cultivated strain is Zea mays everta, which is a special kind of flint corn. <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/PopcornCobs2007.jpg/220px-PopcornCobs2007.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="220" height="165"> <div class="thumbcaption"> <div class="magnify"></div> Popcorn on the cob before shelling</div> </div> </div> <h2>Cooking methods</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Popcornmaker.jpg/170px-Popcornmaker.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="170" height="227"> <div class="thumbcaption"> <div class="magnify"></div> An in-home hot-air popcorn maker</div> </div> </div> Popcorn can be cooked with butter or oil. Although small quantities can be popped in a stove-top kettle or pot in a home kitchen, commercial sale of freshly popped popcorn employs specially designed popcorn machines, which were invented in Chicago, Illinois, by Charles Cretors in 1885. Cretors successfully introduced his invention at the Columbian Exposition in 1893. At this same world's fair, F.W. Rueckheim introduced a molasses-flavored "Candied Popcorn," the first caramel corn; his brother, Louis Ruekheim, slightly altered the recipe and introduced it as Cracker Jack popcorn in 1896.[13] Cretors's invention introduced the first patented steam-driven popcorn machine that popped corn in oil. Previously, vendors popped corn by holding a wire basket over an open flame. At best, the result was a hot, dry, unevenly cooked snack. Cretors's machine popped corn in a mixture of one-third clarified butter, two-thirds lard, and salt. This mixture can withstand the 450 °F (232 °C) temperature needed to pop corn and it produces little smoke. A fire under a boiler created steam that drove a small engine; that engine drove the gears, shaft, and agitator that stirred the corn and powered a small automated clown puppet-like figure, "the Toasty Roasty Man," an attention attracting amusement intended to drum up business. A wire connected to the top of the cooking pan allowed the operator to disengage the drive mechanism, lift the cover, and dump popped corn into the storage bin beneath. Exhaust from the steam engine was piped to a hollow pan below the corn storage bin and kept freshly popped corn uniformly warm for the first time. Excess steam was also used to operate a small, shrill whistle to further attract attention.[14] A very different method of popcorn-making can still be seen on the streets of some Chinese cities and Korea today. The un-popped corn kernels are poured into a large cast-iron canister—sometimes called a 'popcorn hammer'—that is then sealed with a heavy lid and slowly turned over a curbside fire in rotisserie fashion. When a pressure gauge on the canister reaches a certain level, the canister is removed from the fire, a large canvas sack is put over the lid and the seal is released. With a huge boom, all of the popcorn explodes at once and is poured into the sack.[15][16][17] This method is believed to have originally been developed during the Song dynasty as a method of puffing rice. Individual consumers can also buy and use specialized popping appliances that typically generate no more than a gallon or about four liters of popped corn per batch. Some of these appliances also accept a small volume of oil or melted butter to assist thermal transfer from a stationary heating element, but others are "air poppers" which rapidly circulate heated air up through the interior, keeping the un-popped kernels in motion to avoid burning and then blowing the popped kernels out through the chute. The majority of popcorn sold for home consumption is now packaged in a microwave popcorn bag for use in a microwave oven.[18] <h3>Expansion and yield</h3> Popping results are sensitive to the rate at which the kernels are heated. If heated too quickly, the steam in the outer layers of the kernel can reach high pressures and rupture the hull before the starch in the center of the kernel can fully gelatinize, leading to partially popped kernels with hard centers. Heating too slowly leads to entirely unpopped kernels: the tip of the kernel, where it attached to the cob, is not entirely moisture-proof, and when heated slowly, the steam can leak out of the tip fast enough to keep the pressure from rising sufficiently to break the hull and cause the pop.[19] Producers and sellers of popcorn consider two major factors in evaluating the quality of popcorn: what percentage of the kernels will pop, and how much each popped kernel expands. Expansion is an important factor to both the consumer and vendor. For the consumer, larger pieces of popcorn tend to be more tender and are associated with higher quality. For the grower, distributor, and vendor, expansion is closely correlated with profit: vendors such as theaters buy popcorn by weight and sell it by volume. For both these reasons, higher-expansion popcorn fetches a higher profit per unit weight. Popcorn will pop when freshly harvested, but not well: its high moisture content leads to poor expansion and chewy pieces of popcorn. Kernels with a high moisture content are also susceptible to mold when stored. For these reasons, popcorn growers and distributors dry the kernels until they reach the moisture level at which they expand the most. This differs by variety and conditions, but is generally in the range of 14–15% moisture by weight. If the kernels are over-dried, the expansion rate will suffer and the percentage of kernels that pop at all will decline. When the popcorn has finished popping, sometimes unpopped kernels remain. Known in the popcorn industry as "old maids,"[20] these kernels fail to pop because they do not have enough moisture to create enough steam for an explosion. Re-hydrating prior to popping usually results in eliminating the unpopped kernels. Popcorn varieties are broadly categorized by the shape of the kernels, the color of the kernels, or the shape of the popped corn. While the kernels may come in a variety of colors, the popped corn is always off-yellow or white as it is only the hull (or pericarp) that is colored. "Rice" type popcorn have a long kernel pointed at both ends; "pearl" type kernels are rounded at the top. Commercial popcorn production has moved mostly to pearl types.[21] Historically, pearl popcorn were usually yellow and rice popcorn usually white. Today both shapes are available in both colors, as well as others including black, red, mauve, purple, and variegated. Mauve and purple popcorn usually has smaller and nutty kernels. Commercial production is dominated by white and yellow.[22] <h2>Terminology</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Mushroom_and_butterfly_popcorn.jpg/220px-Mushroom_and_butterfly_popcorn.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="220" height="134"> <div class="thumbcaption"> <div class="magnify"></div> "Mushroom"-shaped popcorn, left, is less fragile and less tender than "butterfly"-shaped, right.</div> </div> </div> In the popcorn industry, a popped kernel of corn is known as a "flake." Two shapes of flakes are commercially important. "Butterfly" (or "snowflake")[23] flakes are irregular in shape and have a number of protruding "wings". "Mushroom" flakes are largely ball-shaped, with few wings. Butterfly flakes are regarded as having better mouthfeel, with greater tenderness and less noticeable hulls. Mushroom flakes are less fragile than butterfly flakes and are therefore often used for packaged popcorn or confectionery, such as caramel corn.[22] The kernels from a single cob of popcorn may form both butterfly and mushroom flakes; hybrids that produce 100% butterfly flakes or 100% mushroom flakes exist, the latter developed only as recently as 1998.[22] Growing conditions and popping environment can also affect the butterfly-to-mushroom ratio. When referring to multiple pieces of popcorn, it is acceptable to use the term "popcorn". When referring to a singular piece of popcorn, the accepted terminology is kernel. <h2>Consumption</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Popcorn_%28pipoca%29.jpg/220px-Popcorn_%28pipoca%29.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="220" height="146"> <div class="thumbcaption"> <div class="magnify"></div> Popcorn grown in Mozambique and sold in the marketplace</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/en/thumb/f/fe/Movie_Theater_Popcorn_in_Bucket.jpg/150px-Movie_Theater_Popcorn_in_Bucket.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="150" height="200"> <div class="thumbcaption"> <div class="magnify"></div> Movie theater popcorn in a bucket in the United States</div> </div> </div> Popcorn is a popular snack food at sporting events and in cinemas, where it has been served since the 1930s.[24] Cinemas have come under fire due to their high markup on popcorn; Stuart Hanson, a film historian at De Montfort University in Leicester once said "One of the great jokes in the industry is that popcorn is second only to cocaine or heroin in terms of profit."[25] Popcorn smell has an unusually attractive quality for human beings. This is largely because it contains high levels of the chemicals 6-acetyl-2,3,4,5-tetrahydropyridine and 2-acetyl-1-pyrroline, very powerful aroma compounds that are used by food and other industries to make products that either smell like popcorn, bread, or other foods containing the compound in nature, or for other purposes.[citation needed] Popcorn as a breakfast cereal was consumed by Americans in the 1800s and generally consisted of popcorn with milk and a sweetener.[26] Popcorn balls (popped kernels stuck together with a sugary "glue") were hugely popular around the turn of the 20th century, but their popularity has since waned. Popcorn balls are still served in some places as a traditional Halloween treat. Cracker Jack is a popular, commercially produced candy that consists of peanuts mixed in with caramel-covered popcorn. Kettle corn is a variation of normal popcorn, cooked with white sugar and salt, traditionally in a large copper kettle. Once reserved for specialty shops and county fairs, kettle corn has recently become popular, especially in the microwave popcorn market. The popcorn maker is a relatively new home appliance, and its popularity is increasing because it offers the opportunity to add flavors of the consumer's own choice and to choose healthy-eating popcorn styles. <h3>Nutritional value</h3> <table class="infobox nowrap"><caption>Popcorn, air-popped, no additives</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>1,598 kJ (382 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Carbohydrates</div> </th> <td> <div>78 g</div> </td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>15 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Fat</div> </th> <td> <div>4 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Protein</div> </th> <td> <div>12 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Vitamins</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Thiamine (B1)</th> <td> <div>17%</div> 0.2 mg</td> </tr> <tr> <th scope="row">Riboflavin (B2)</th> <td> <div>25%</div> 0.3 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Minerals</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>21%</div> 2.7 mg</td> </tr> <tr> <td colspan="2"><hr> <div class="wrap">One cup is 8 grams.</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg = micrograms • mg = milligrams</li> <li>IU = International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">†Percentages are roughly approximated using US recommendations for adults.  Source: USDA Nutrient Database</td> </tr> </tbody> </table> Air-popped popcorn is naturally high in dietary fiber and antioxidants,[27] low in calories and fat, and free of sugar and sodium.[28] This can make it an attractive snack to people with dietary restrictions on the intake of calories, fat or sodium. For the sake of flavor, however, large amounts of fat, sugar, and sodium are often added to prepared popcorn, which can quickly convert it to a very poor choice for those on restricted diets. One particularly notorious example of this first came to public attention in the mid-1990s, when the Center for Science in the Public Interest produced a report about "Movie Popcorn", which became the subject of a widespread publicity campaign. The movie theaters surveyed used coconut oil to pop the corn, and then topped it with butter or margarine. "A medium-size buttered popcorn", the report said, "contains more fat than a breakfast of bacon and eggs, a Big Mac and fries, and a steak dinner combined."[29]The practice continues today. For example, according to DietFacts.com, a small popcorn from Regal Cinema Group (the largest theater chain in the United States)[30] still contains 29 g of saturated fat.[31] the equivalent of a full day-and-a-half's reference daily intake.[32] However, in studies conducted by the Motion Picture Association of America it was found that the average American only attends six movies a year and that movie theater popcorn and other movie theater snacks are viewed as a treat that is not intended to be part of a regular diet.[33] <h3>Health risks</h3> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Eatingpopcorn.JPG/220px-Eatingpopcorn.JPG" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="220" height="147"> <div class="thumbcaption"> <div class="magnify"></div> A person eating popcorn out of a bowl</div> </div> </div> Popcorn is included on the list of foods that the American Academy of Pediatrics recommends not serving to children under four, because of the risk of choking.[34] Microwaveable popcorn represents a special case, since it is designed to be cooked along with its various flavoring agents. One of these formerly common artificial-butter flavorants, diacetyl, has been implicated in causing respiratory illnesses in microwave popcorn factory workers, also known as "popcorn lung." Major manufacturers in the United States have stopped using this chemical, including: Orville Redenbacher's, Act II, Pop Secret and Jolly Time.[citation needed][35][36] <h2>Other uses</h2> Popcorn, threaded onto a string, is used as a wall or Christmas tree decoration in some parts of North America,[37][38] as well as on the Balkan peninsula.[39] Some shipping companies have experimented with using popcorn as a biodegradable replacement for expanded polystyrene packing material. However, popcorn has numerous undesirable properties as a packing material, including attractiveness to pests, flammability, and a higher cost and greater density than expanded polystyrene. A more processed form of expanded corn foam has been developed to overcome some of these limitations.[40] Currently the world's largest popcorn ball (by weight) is located in Sac City, Iowa, and weighs 9,370 pounds (4,250 kg). Former title holders were located in Indianapolis, Indiana, and three more times previously in Sac City. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 104 (10g)

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Variation från Peru

Denna växt är medicinalväxt

هذا النبات له ثمار عملاقة

Giant Peruvian Chullpi Corn - Maiz Seeds 2.45 - 1

بذور الذرة العملاقة Chullpi...

2.45 € SKU: VE 233

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>بذور الذرة العملاقة Chullpi Peruvian Corn</h2> <h2>ثمن عبوة 10 بذور.</h2> Large grain 2 cm long. Chullpi-Maiz Chullpi has a softer shell and interior, and for this reason is most widely used as a toasted (cancha). This unusual large kernel corn is grown for popping. The robust kernels explode when heated Having enough force to jump out of the pot. Unlike the popcorn that most of us are used to, Chullpi corn does not “pop” all the way, instead the heart stays meaty and “puffy” with a nice toasted flavor. Being from the Andes, this is surely another long season corn that is most adapted to short daylengths. Chullpi maize is a native variety of Peru and the provinces of Jujuy and Salta, in North-western Argentina. Its spikes are oval to conical in shape, with numerous rows of 18 to 24 kernels each. The grains are long, narrow, containing starch in the heel and dextrin or sugar at the apex and becoming wrinkled when mature.Chullpi maize is still produced in its native area by farmers of pre-Hispanic origin, who traditionally use it as a food reserve for the winter. Its roasted grains are eaten as they are or together with goat cheese, another product of the region. In addition, it can also be transformed into a typical breakfast drink. Finally, its green ears, called ‘choclos’, can be occasionally consumed boiled in water or roasted, their taste being sweeter than the mature ones as they feature a higher sugar content. The survival of the Chullpi variety is now severely endangered, as on the one hand it requires particular weather conditions for its growth and on the other it suffers from the competition of other commercial sweet corn varieties, which are both sold frozen in the cobs and shelled in cans. This caused its cultivation to plunge, and it is today rare to see it exchanged with other products. </body> </html>

VE 233 (5.5g)

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Pod Corn Seeds (Zea mays,...

1.95 € SKU: P 398

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Variation från Peru

Purple Corn Seeds - Maíz...

2.25 € SKU: VE 72

Seeds Gallery Com,

5/ 5

<h2>Purple Corn - Maíz Morado "Kculli" - Purple Maize Seeds (Zea mays amylaceaa)</h2> <h2>Price for Package of 4,5g (10), 9g (20) seeds.</h2> Purple corn, a variety of Zea mays, is an Andean crop from low valleys locally called maiz Morado. Purple corn can be found mostly in Peru, where it is cultivated on the coast, as well as in lands almost ten thousand feet high. There are different varieties of purple corn, and all of them originated from an ancestral line called “Kculli”, still cultivated in Peru. The Kculli line is very old, and ancient objects in the shape of these particular ears of corn have been found in archeological sites at least 2,500 years old in places on the central coast, as well as among the ceramics of the “Mochica” culture. The kernels of purple corn are soaked in hot water by people of the Andes to yield a deep purple color for foods and beverages, a practice now recognized for its industrial uses as a colorant. Common in Bolivia, Ecuador, and Peru, purple corn is used in chicha Morada, a drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar, and in mazamorra, a type of pudding. One of the most popular purple corn food uses is the "Api", a smoothie served hot and sometimes called "Inca's dessert". Purple corn contains substantial amounts of phenolics and anthocyanins, among other phytochemicals. Its main colorant is cianidin-3-b-glucosa. People of the Andes make a refreshing drink from purple corn called "chicha Morada" which is now recognized as a nutritive powerhouse due to its phenolic content. Phenolics are known to have many bioactive and functional properties. Research shows that crops with the highest total phenolic and anthocyanin content also have the highest antioxidant activity. Anthocyaninins are a type of complex flavonoid that produce blue, purple or red colors.  Purple Corn has a higher antioxidant capacity and antiradical kinetics than blueberries and higher or similar anthocyanin and phenolic contents.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 72 (4.5g)

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متنوعة من أمريكا

جزارة دموية حلوة بذور الذرة...

1.55 € SKU: VE 3 (4g)

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Black Corn Seeds Black Aztek

2.45 € SKU: VE 2 (2.5g)

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أكبر بذور الذرة العملاقة في...

2.25 € SKU: P 279

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>أكبر بذور الذرة العملاقة في العالم - كوزكو</h2> <h2>ثمن حزمة من 5 أو 10 بذور.</h2> موطن بيرو وإكوادور الذرة العملاقة البيروفية - والمعروفة أيضًا باسم Choclo هي مجموعة كبيرة متنوعة من الذرة. يصل السيقان إلى ارتفاع يصل إلى 5 - 5،50 مترًا ، وسيقوم برج من الصنف في هذا الصنف برجًا بأصناف قياسية عند 4 أمتار ضخمة. في الأصناف القياسية من الذرة ، يتراوح متوسط الوزن بين 25 و 35 غراما لكل 100 نواة في الذرة العملاقة في بيرو ، يتراوح الوزن لكل 100 نواة من 90 - 95 غراما لكل 100 نواة - أي ما يقرب من 3 أضعاف الحجم والإنتاج. هي ذرة متأخرة ونضج ويقدر أنها تحتاج إلى 120 - 150 يومًا لتنضج. فهي ليست محصولاً سهلاً لإنتاجه ، فهي تتطلب التصميم واليقظة للنمو. قد يظن المرء أن السكان الأصليين لجبال الأنديز سوف يتكيفون مع ظروف الرياح ، لكن هذا ليس هو الحال. لقد تطورت في وادي Urrabamba في بيرو والمنطقة المجاورة لها والتي كانت محمية ولديها طقس معتدل نسبيًا. بيرو الذرة العملاقة الملقب Choclo إنهم لا يتحملون رياح قوية ويحتاجون إلى عمل دائم ، على ارتفاع يتراوح بين 4 و 5،50 متر وهذا عمل روتيني ونصف. النباتات تنتج العديد من الكيزان قصيرة نسبيا مع حبات ضخمة. الذوق مشابه للذرة الحلوة القياسية. ليست حلوة بشكل مفرط - خفيفة إلى حلوة لطيف مع نسيج دسم سيكون أفضل وصف. البيرويون عادة يغليهم. في إكوادور وبوليفيا يجففونها أولاً ثم ينفجرون أو "يذوبون" في الزيت - مثل الفشار إلى حد ما. يمكن أن نستمتع بها مثل gringos مثل أي الذرة الأخرى. يجب أن تزرع الذرة في كتل بدلاً من الصفوف ويجب عدم زرعها بالقرب من أصناف أخرى من الذرة [انظر - عزل الذرة الحلوة.] يميل التلقيح المتقاطع إلى إنتاج ذرة نشوية ذات ذوق فقير. السكر اللؤلؤي ، وفقًا لبعض الموردين ، لا يحتاج إلى عزل كما تفعل الأنواع الأخرى - وهذا أمر جيد بالنسبة لؤلؤة السكر ، ولكن ليس بالضرورة التنوع الآخر. يمكن أن تزرع الذرة العملاقة في بيرو مباشرة في التربة ، أو يمكن أيضا أن تبدأ في الداخل وزرعها في وقت لاحق. إذا كنت تبدأ في الداخل ، فتأكد من أن لديك حاوية أكبر من المعتاد ، حيث يمكن أن تتفوق على الحاوية بسهولة قبل وقت الزرع. أيا كان اختيارك ، قم بزرعه في كتل ، على الأقل أربعة صفوف ، للتلقيح السليم وآذان ممتلئة جيدًا عمق البذر Aprox: 5 سم إنبات: 6 إلى 8 أيام النضج: في 120 - 150 يوما. اللون: أبيض - أصفر باهت تباعد البذور: 30-35 سم على حدة. تباعد الصف: 100 سم مناطق الصلابة في وزارة الزراعة الأمريكية: 3- 9 حجم النبات: 400 - 550 سم قطعة خبز ذرة حجم: 17-20 سم شمس ساطعة أعلى من متوسط العائد لكل قدم مربع. لقطات - توقع 3 آذان أو أكثر لكل ساق. الذرة لها جذور ضحلة ، وتستخدم الكثير من النيتروجين وكذلك العناصر النزرة. لمساعدة محصولك على الانطلاق إلى أفضل بداية ممكنة ، قم بإعداد التربة أولاً بأسمدة غنية بالنتروجين. السماد الفاسد أو السماد مفيد أيضا. زرع النباتات في الجانب الشمالي من الحديقة حيث أن سيقان الذرة سوف تحرم أشعة الشمس من بقية محاصيل الحديقة الخاصة بك ، قد ترغب أيضًا في زراعة بعض النباتات حيث توفر الظل للنباتات التي لا تتحمل أشعة الشمس الكاملة. <div> <h2><a href="https://www.seeds-gallery.shop/en/home/peruvian-giant-red-sacsa-kuski-corn-seeds.html" target="_blank" title="بذور الذرة الحمراء العملاقة كيسكا كوسكي في بيرو ، يمكنك شراء هنا" rel="noreferrer noopener">بذور الذرة الحمراء العملاقة كيسكا كوسكي في بيرو ، يمكنك شراء هنا</a></h2> </div> </body> </html>

P 279 5S NS

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Mini Blue Popcorn Seeds

1.80 € SKU: VE 95 (1g)

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بذور الذرة الفراولة الفشار

1.75 € SKU: VE 132

Seeds Gallery Com,

5/ 5

<h2 dir="rtl" class="">بذور الذرة الفراولة الفشار</h2> <h2 dir="rtl">ثمن حزمة من 10 بذور.</h2> بذور الفشار بالفراولة ممتعة وسهلة النمو في حديقتك. تشبه الكيزان الصغيرتان بحجم "2-3" الفراولة من حيث الشكل واللون. تنمو نباتات الفشار الفراولة على ارتفاع 4 أقدام فقط وتنتج مكعبات ملونة من الماهوغوني مع قشور شقراء. هذا الكوز الفريد من نوعه يجعل الزينة الخريفية الرائعة وأذواق رائعة. من ظهرت الفشار الفراولة. Sowing Instructions Site & Soil Sow popcorn seeds 3 inches apart after all chance of frost has passed. Keep moist until sprouts are established then thin to 6 - 9 inches. Popcorn seeds should be planted in rows to ensure pollination. A group of at least 3 rows 2-3 feet apart is most effective. Seeds need fertile well-drained soil to thrive and produce the best quality ears. Plenty of nitrogen early on definitely helps popcorn reach it's potential. Once tassels appear a good quality fruiting or bloom fertilizer works great. Once established water when soil becomes dry. Growing Hoe shallowly when weeding to avoid root disturbance and in exposed areas earth up the stems to 13cm (5in) to increase stability. Although corn can tolerate high temperatures and drought, this can lead to poor pollination (empty cobs!) Water regularly, especially if you notice the leaves curling and when the cobs begin to swell. Apply nitrogen fertilizer once the plants are about 20cm (8”) tall and again when they start producing tassels. Corn seed does not germinate below 10°C (50°F) Start off indoors in Spring or sow directly outside from May. It must have a long warm season to perform well. This means around 70 to 110 frost-free days after planting at around 16C - 35C (61°F - 95°F). <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 132 (10 S)

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