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Orange Sun Sweet Pepper Seeds

Orange Sun Sweet Pepper Seeds

السعر 1.95 € SKU: PP 36
,
5/ 5
<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Orange Sun Sweet Pepper Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 8 seeds.</strong></span></h3> <div>A very sweet Pepper, this beauty ripens from green to a beautiful deep, tangerine orange. Big blocky fruits with thick walls are a great source of antioxidants! The sweetest of the colored peppers. Try it in salsa, salads, or cooking. Plants are resistant to tobacco mosaic virus. Set transplants about 18 inches apart in rows 30 inches apart.</div> <ul><li><strong>Fruit size:</strong> 4 to 5 inches</li> <li><strong>Matures:</strong> 70 to 80 days</li> <li><strong>Plant Size: </strong>24 to 36 inches tall, 18 to 24 inches wide</li> </ul></div>
PP 36 (8 S)
Orange Sun Sweet Pepper Seeds
Sweet Pepper Seeds ''Novosadjanka'' 1.85 - 1

بذور الفلفل الحلو Novosadjanka

السعر 1.85 € SKU: PP 37
,
5/ 5
<h2 dir="rtl"><strong>بذور الفلفل الحلو Novosadjanka</strong></h2> <h2 dir="rtl"><span style="color: #f80000;"><strong>ثمن عبوة 50 بذرة.</strong></span></h2> <p dir="rtl">يعتبر الفلفل الحلو Novosadjanka أحد أنواع الفلفل المفضلة في صربيا عندما يتعلق الأمر بالتعليب المنزلي. سميت على اسم مدينة نوفي ساد.<br /><br />Novosadjanka هو نوع صربي ، نظرًا لجودته ، فقد احتل المرتبة الأولى في صربيا لسنوات عديدة.<br /><br />Novosadjanka هو نوع مبكر ، نوع من فلفل الطماطم. الثمرة مستديرة تقريبًا ، تزن 80-120 جم ، سمك القشرة يصل إلى 10 مم. لون الثمرة في النضج التكنولوجي أبيض-أصفر وبالكامل أحمر النضج. لها مظهر جميل وذوق جيد. إنها مناسبة للمعالجة الصناعية والتخليل.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PP 37 (50 S)
Sweet Pepper Seeds ''Novosadjanka'' 1.85 - 1
Sweet Paprika - Pepper Seeds Amphora  - 5

Sweet Paprika - Pepper...

السعر 1.65 € SKU: PP 48
,
5/ 5
<h2><strong>Sweet Paprika - Pepper Seeds Amphora (Capsicum annuum L.)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price is for pack of 50 (0,363g) seeds.<br /></strong></span></h2> <div>Amphora is sweet pepper , very large and fleshy fruits. Color of the fruit goes from green to dark red. Reaches a weight of 150-200gr.  It is very disease resistant, and provides a stable yield of 40/60 tons per acre .</div>
PP 48 (50 S)
Sweet Paprika - Pepper Seeds Amphora  - 5
Sweet Pepper Seeds California Wonder

Sweet Pepper Seeds...

السعر 1.85 € SKU: PP 49
,
5/ 5
<h2><span style="text-decoration: underline;" class=""><em><strong>Sweet Pepper Seeds California Wonder</strong></em></span></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 20<strong> or 100 </strong>seeds.</strong></span></h3> <div>HEIRLOOM. The standard bell pepper for many decades, this 1928 introduction is still the largest open-pollinated, heirloom bell you can grow, and a big improvement over the earlier bells. A perfect stuffing pepper—blocky 4" x 3 1/2", thick-walled, tender and flavorful.</div> <div><strong>Detailed planting instructions:</strong></div> <div>Sow seeds indoors, 1/4 inch deep in flats, peat pots or cellpacks, 8-10 weeks before you anticipate transplanting outside. Seed germinates best when soil temperature is 80 F or higher. It will not germinate below 55 F.</div> <div>Keep plants indoors in a warm (70 F during the day, 65 F at night), sunny location. Lack of light will produce leggy, unproductive transplants.</div> <div>Don't be in a rush to transplant outside. Cold temperatures can weaken plants and they may never fully recover. A few days at 60 F to 65 F with reduced water will help harden plants and reduce transplant shock. Over-hardened plants grow slowly after transplanting.</div> <div>Set plants out 2 to 3 weeks after average last frost when the soil has warmed and the weather has settled. Plant them 12 to 24 inches apart, in rows 24 to 36 inches apart, or spaced about 14 to 16 inches apart in raised beds.</div> <div>Use black plastic and/or row covers to speed soil warming and early growth. Use caution with row covers not to overheat plants and cause them to drop their blossoms.</div> <div>If not using black plastic, mulch plants after they are well established and the soil has warmed to retain moisture and control weeds.</div> <div>Peppers can be temperamental when it comes to setting fruit if temperatures are too hot or too cool. Nighttime temperatures below 60 F or above 75 F can reduce fruit set.</div> <div>Too much nitrogen fertilizer may promote lush vegetative growth but fewer fruits. Peppers usually responds well to phosphorus fertilizer.</div> <div>Stake tall varieties for earlier and heavier harvest.</div> <div>Peppers need even moisture for best performance. An even supply can reduce blossom end rot, a disorder caused by lack of calcium.</div> <div>Do not plant in same spot more than once every 4 years.</div> <div><strong>HARVESTING</strong></div> <div>Make sure the bell peppers are firm and shiny with a crisp texture. Use garden shears to clip the fruits from the plant instead of pulling them off.</div> <div>Pick bell peppers when they are smaller in the beginning of summer. They may be taken when they are the size of a golf ball and frequent picking will encourage near-continuous fruit production. Immature bell peppers are soft and pliable with thin pale walls.</div> <div>Take fully mature bell peppers when they are four to five inches long and have full, well-formed lobes. The older the fruit is, the thicker the skin will be.</div> <div>Allow the bell peppers to ripen to their final color later in the season to get fruit of different colors. Ripe bell peppers may be yellow, red, orange or purple, depending on the variety. You can continue to harvest bell peppers until the first frost. </div> <div>Store bell peppers at 50 degrees and at least 90 percent humidity, if possible. They should be stored away from other fruits and vegetables because they are sensitive to ethylene gas, which causes them to age faster.</div> <div><strong>SAVING SEEDS</strong></div> <div>Cut your favorite variety of pepper in half. All of the seeds inside are most likely viable and you can use them to grow the same variety of pepper in containers or in a sunny garden spot. Collect the seeds and lay them flat on a paper towel for 24 hours.</div> <div> </div> <div>Label the plastic bag with the permanent marker with the name or variety of the pepper seeds. Place the seeds inside for planting.</div> <div>Keep the seeds in a cool, but not cold, dark area until you are ready to start them in early spring.</div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PP 49 (20 S)
Sweet Pepper Seeds California Wonder
Sweet Pepper Seeds 'Chocolate Beauty'

Sweet Pepper Seeds...

السعر 1.95 € SKU: PP 51
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5/ 5
<h2><strong>Sweet Pepper Seeds 'Chocolate Beauty'</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <div>Sweeter than most peppers, this one changes from green to a rich chocolate brown. It has a four-lobed bell shape and is delicious when cooked or used fresh. An early variety, it's ready in only 67 days.</div> <div>Vegetable Botanical Name: Capsicum annuum</div> <div>Other Common Names:</div> <div>Vegetable Duration: Annual</div> <div>Vegetable Days to Maturity: 67 Days</div> <div>Vegetable Seeds Per Oz: 4000</div> <div>Vegetable Height: 24 in to 36 in</div> <div>Vegetable Spacing: -</div> <div>Vegetable Planting: Sow seeds indoors before last frost. Plant seeds about 1/4” under soil surface, then transplant seedlings to garden with 12” - 18” between plants, and 24” to 36” between rows.</div>
PP 51 (10 S)
Sweet Pepper Seeds 'Chocolate Beauty'
"Elephant's Ear" Sweet Pepper Seeds 1.7 - 1

بذور الفلفل الحلو الأذن الفيل

السعر 2.15 € SKU: PP 56
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5/ 5
<h2 dir="rtl"><strong>بذور الفلفل الحلو الأذن الفيل</strong></h2> <h2 dir="rtl"><span style="color: #ff0000;" class=""><strong>السعر لعلبة من 50 بذور.</strong></span></h2> <p>فاكهي كبيرة ورائحة. أذن الفيل هي واحدة من الأصناف الصربية المفضلة في صربيا ، وهي تستخدم في الغالب لصنع "أجفار" و "بينور" والحشو وكذلك للتجميد العميق. يمكن استخدامها جيدًا للتخليل والشوي وأطباق الخضار وأطباق اللحوم وكسلطة.</p> <p>طعم ممتاز.</p> <p>أذن الفيل عبارة عن فلفل حلو ، به ثمار كبيرة جدًا ولحم. يتغير لون الثمرة من الأخضر الداكن إلى الأحمر الفاتح عند النضج. يصل وزنها إلى 150-350 غرام. إنه مقاوم للغاية للأمراض ويوفر عائدًا ثابتًا قدره 50/60 طنًا لكل فدان. هذا التنوع مناسب للاحتباس الحراري وللأطر الباردة وأيضًا في الهواء الطلق.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PP 56 (50 S)
"Elephant's Ear" Sweet Pepper Seeds 1.7 - 1
Red Monster Giant Sweet Pepper Seeds 1.85 - 1

Red Giant Monster Sweet...

السعر 2.70 € SKU: PP 58
,
5/ 5
<h2><strong>Red Giant Monster Sweet Pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Red Monster Giant is a sweet pepper that has very large and fleshy fruits. The color of the fruit goes from green to dark red (also available in yellow and orange color). The fruit Reach a weight of 300-850gr.  Plants are strong and very disease resistant. It is suitable for the outdoors and greenhouse cultivation.</p> <p>Excellent variety for fresh consumption, barbeque, and stuffing. It can be frozen very well.</p>
PP 58 R (10 S)
Red Monster Giant Sweet Pepper Seeds 1.85 - 1

Scoville scale 0 - 1

Scoville scale

السعر 0.00 € SKU:
,
5/ 5
<p>The<span> </span><b>Scoville scale</b><span> </span>is a<span> </span>measurement<span> </span>of the<span> </span>pungency<span> </span>(spiciness or "heat") of<span> </span>chili peppers<span> </span>and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of<span> </span>capsaicinoids, among which<span> </span>capsaicin<span> </span>is the predominant component.<span> </span>The scale is named after its creator, American pharmacist<span> </span>Wilbur Scoville, whose 1912 method is known as the Scoville<span> </span>organoleptic<span> </span>test.<span> </span>The Scoville organoleptic test is the most practical method for estimating SHU and is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis.</p> <p>An alternative method, using<span> </span>high-performance liquid chromatography<span> </span>(HPLC) can be used to analytically quantify the capsaicinoid content as an indicator of pungency.<span> </span>As of 2011, the subjective organoleptic test has been largely superceded by analytical methods such as chromatography.</p> <h2><span class="mw-headline" id="Scoville_organoleptic_test">Scoville organoleptic test</span></h2> <p>In the Scoville organoleptic test, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsaicinoids), then diluted in a solution of sugar water.<sup id="cite_ref-twi_3-4" class="reference">[3]</sup><sup id="cite_ref-Peter2012_10-0" class="reference">[10]</sup><sup id="cite_ref-tainter_11-0" class="reference">[11]</sup><span> </span>Decreasing concentrations of the extracted capsaicinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution.<sup id="cite_ref-five38_1-1" class="reference">[1]</sup><sup id="cite_ref-twi_3-5" class="reference">[3]</sup><sup id="cite_ref-Peter2012_10-1" class="reference">[10]</sup><sup id="cite_ref-tainter_11-1" class="reference">[11]</sup><span> </span>The heat level is based on this dilution, rated in multiples of 100 SHU.<sup id="cite_ref-Peter2012_10-2" class="reference">[10]</sup></p> <p>Another source using<span> </span>subjective assessment<span> </span>stated: "Conventional methods used in determining the level of pungency or capsaicin concentration are using a panel of tasters (Scoville Organoleptic test method). ... Pepper pungency is measured in Scoville Heat Units (SHU). This measurement is the highest dilution of a chili pepper extract at which heat can be detected by a taste panel."<sup id="cite_ref-guzman_4-2" class="reference">[4]</sup><sup id="cite_ref-12" class="reference">[12]</sup></p> <p>A weakness of the Scoville organoleptic test is its imprecision due to human subjectivity, depending on the taster's palate and number of mouth heat<span> </span>receptors, which vary widely among people.<sup id="cite_ref-five38_1-2" class="reference">[1]</sup><sup id="cite_ref-guzman_4-3" class="reference">[4]</sup><span> </span>Another weakness is<span> </span>sensory fatigue;<sup id="cite_ref-five38_1-3" class="reference">[1]</sup><span> </span>the palate is quickly desensitized to capsaicinoids after tasting a few samples within a short time period.<sup id="cite_ref-Peter2012_10-3" class="reference">[10]</sup><span> </span>Results vary widely (up to ± 50%) between laboratories.<sup id="cite_ref-tainter_11-2" class="reference">[11]</sup></p> <h2><span class="mw-headline" id="Pungency_units">Pungency units</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Red_savina_cropped.jpg/220px-Red_savina_cropped.jpg" width="220" height="202" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> The<span> </span>Red Savina pepper, a hot chili.<sup id="cite_ref-:3_13-0" class="reference">[13]</sup></div> </div> </div> <p>Since the 1980s, spice heat has been assessed quantitatively by<span> </span>high-performance liquid chromatography<span> </span>(HPLC), which measures the concentration of heat-producing capsaicinoids, typically with capsaicin content as the main measure.<sup id="cite_ref-guzman_4-4" class="reference">[4]</sup><sup id="cite_ref-collins_5-2" class="reference">[5]</sup><span> </span>As stated in one review: "the most reliable, rapid, and efficient method to identify and quantify capsaicinoids is HPLC; the results of which can be converted to Scoville Heat Units by multiplying the parts-per-million by 16."<sup id="cite_ref-guzman_4-5" class="reference">[4]</sup><span> </span>HPLC results permit the measurement of a substance’s capsaicin capacity to produce perceived heat ("pungency"). This method gives results in<span> </span>American Spice Trade Association<span> </span>"pungency units", which are defined as one part capsaicin per million parts<span> </span>dried pepper mass.<sup id="cite_ref-collins_5-3" class="reference">[5]</sup></p> <p>For<span> </span>parts per million<span> </span>(ppm) measurements, SHU units are calculated from "parts per million of heat" (ppmH), which is found with the following calculation:</p> <p><span class="mwe-math-element"><img src="https://wikimedia.org/api/rest_v1/media/math/render/svg/851d90fcf2e4f5511e93e76868ab5f72c66e5acf" class="mwe-math-fallback-image-inline" alt="{displaystyle {text{ppmH}}={frac {{text{peak area}}({{text{capsaicin}})}+0.82cdot {text{peak area}}({text{dihydrocapsaicin)}}}{{text{peak area}}({text{standard)}}}}}" /></span></p> <p>Peak areas are calculated from HPLC traces of dry samples of the substance to be tested in 1 ml of<span> </span>acetonitrile. The standard used to calibrate the calculation is 1 gram of capsaicin. Scoville heat units are found by multiplying the ppmH value by a factor of 15 or 16.<sup id="cite_ref-collins_5-5" class="reference"></sup></p> <p>An orally administered capsule of capsaicinoids claiming 100,000 Scoville units will correspond to around 6.6 mg of capsaicinoids.</p> <p>The levels of pungency, in terms of Scoville units are:</p> <table class="wikitable"><caption></caption> <tbody><tr><th>Pungency</th> <th>SHU</th> </tr><tr><td>Very highly pungent</td> <td>Above 80,000</td> </tr><tr><td>Highly pungent</td> <td>25,000 to 70,000</td> </tr><tr><td>Moderately pungent</td> <td>3,000 to 25,000</td> </tr><tr><td>Mildly pungent</td> <td>700 to 3,000</td> </tr><tr><td>Non pungent</td> <td>0 to 700</td> </tr></tbody></table><p></p> <h2><span class="mw-headline" id="Scoville_ratings">Scoville ratings</span></h2> <h3><span class="mw-headline" id="Considerations">Considerations</span></h3> <p>Since Scoville ratings are defined per unit of dry mass, comparison of ratings between products having different water content can be misleading. For example, typical fresh chili peppers have a water content around 90%, whereas<span> </span>Tabasco sauce<span> </span>has a water content of 95%.<sup id="cite_ref-15" class="reference">[15]</sup><span> </span>For law-enforcement-grade<span> </span>pepper spray, values from 500,000 up to 5 million SHU have been reported,<sup id="cite_ref-five38_1-4" class="reference">[1]</sup><sup id="cite_ref-16" class="reference">[16]</sup><span> </span>but the actual strength of the spray depends on the dilution.</p> <p>Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content.<sup id="cite_ref-guzman_4-7" class="reference">[4]</sup><span> </span>Pungency values for any pepper are variable, owing to expected variation within a species, possibly by a factor of 10 or more, depending on<span> </span>seed lineage, climate and<span> </span>humidity, and soil composition supplying nutrients. The inaccuracies described in the measurement methods also contribute to the imprecision of these values.<sup id="cite_ref-guzman_4-8" class="reference">[4]</sup><sup id="cite_ref-tainter_11-3" class="reference">[11]</sup></p> <h3><span class="mw-headline" id="Capsicum_peppers"><i>Capsicum</i><span> </span>peppers</span></h3> <p><i>Capsicum</i><span> </span>chili peppers<span> </span>are commonly used to add pungency in<span> </span>cuisines<span> </span>worldwide.<sup id="cite_ref-twi_3-7" class="reference">[3]</sup><sup id="cite_ref-guzman_4-9" class="reference">[4]</sup><span> </span>The range of pepper heat reflected by a Scoville score is from 100 or less (sweet peppers) to over 3 million (Pepper X) (table below; Scoville scales for individual chili peppers are in the respective linked article).</p> <table class="wikitable"><tbody><tr><th>Scoville heat units</th> <th>Example peppers</th> </tr><tr><td>800,000 to 3,200,000</td> <td>Pepper X,<sup id="cite_ref-chili2_17-0" class="reference"></sup><span> </span>Carolina Reaper,<sup id="cite_ref-latimes_18-0" class="reference"></sup><span> </span>Dragon's Breath<sup id="cite_ref-CBS_19-0" class="reference"></sup></td> </tr><tr><td>350,000 to 800,000</td> <td>Red savina,<sup id="cite_ref-:3_13-1" class="reference"></sup><span> </span>Chocolate habanero<sup id="cite_ref-20" class="reference"></sup></td> </tr><tr><td>100,000 to 350,000</td> <td>Habanero,<span> </span>Scotch Bonnet<sup id="cite_ref-About_21-0" class="reference"></sup></td> </tr><tr><td>10,000 to 100,000</td> <td>Malagueta pepper,<span> </span>Cayenne pepper</td> </tr><tr><td>1,000 to 10,000</td> <td>Guajillo pepper,<span> </span>Jalapeño</td> </tr><tr><td>100 to 1,000</td> <td>Banana pepper,<span> </span>Cubanelle</td> </tr><tr><td>0 to 100</td> <td>Bell pepper,<span> </span>Pimento</td> </tr></tbody></table><h3><span class="mw-headline" id="Capsaicinoids">Capsaicinoids</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Capsaicin_pharmacophore.svg/350px-Capsaicin_pharmacophore.svg.png" width="350" height="230" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Capsaicin pharmacophore</div> </div> </div> <p>The class of compounds causing pungency in plants like chili peppers is called<span> </span>capsaicinoids, which display a<span> </span>linear correlation<span> </span>between concentration and Scoville scale, and may vary in content during<span> </span>ripening.<sup id="cite_ref-22" class="reference">[22]</sup><span> </span>Capsaicin is the major capsaicinoid in chili peppers.<sup id="cite_ref-collins_5-6" class="reference">[5]</sup></p> <table class="wikitable"><tbody><tr><th>Scoville heat units</th> <th>Chemical</th> <th>Ref</th> </tr><tr><td>16,000,000,000</td> <td>Resiniferatoxin</td> <td><sup id="cite_ref-QUE_23-0" class="reference">[23]</sup></td> </tr><tr><td>5,300,000,000</td> <td>Tinyatoxin</td> <td><sup id="cite_ref-24" class="reference">[24]</sup></td> </tr><tr><td>15,000,000 to 16,000,000</td> <td>Capsaicin,<span> </span>Dihydrocapsaicin</td> <td><sup id="cite_ref-Govindarajan_Sathyanarayana_1991_25-0" class="reference">[25]</sup><sup id="cite_ref-:1_14-1" class="reference">[14]</sup></td> </tr><tr><td>9,200,000</td> <td>Nonivamide</td> <td><sup id="cite_ref-Govindarajan_Sathyanarayana_1991_25-1" class="reference">[25]</sup></td> </tr><tr><td>9,100,000</td> <td>Nordihydrocapsaicin</td> <td><sup id="cite_ref-Govindarajan_Sathyanarayana_1991_25-2" class="reference">[25]</sup><sup id="cite_ref-:1_14-2" class="reference">[14]</sup></td> </tr><tr><td>8,600,000</td> <td>Homocapsaicin,<span> </span>Homodihydrocapsaicin</td> <td><sup id="cite_ref-Govindarajan_Sathyanarayana_1991_25-3" class="reference">[25]</sup></td> </tr><tr><td>160,000</td> <td>Shogaol</td> <td><sup id="cite_ref-:0_26-0" class="reference">[26]</sup></td> </tr><tr><td>100,000 to 200,000</td> <td>Piperine</td> <td><sup id="cite_ref-27" class="reference">[27]</sup></td> </tr><tr><td>60,000</td> <td>Gingerol</td> <td><sup id="cite_ref-:0_26-1" class="reference">[26]</sup></td> </tr><tr><td>16,000</td> <td>Capsiate</td> <td><sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (July 2019)">citation needed</span></i>]</sup></td> </tr></tbody></table>
Scoville scale 0 - 1
Sweet pepper seeds ROMANCE - Variety from Serbia 2.049999 - 1

Sweet pepper seeds ROMANCE...

السعر 1.95 € SKU: PP 34
,
5/ 5
<h2><strong>Sweet pepper seeds ROMANCE - Variety from Serbia</strong></h2> <h2><span style="color: #ff0000;"><strong>Price is for pack of 20 seeds.</strong></span></h2> <p>Romance is an early variety from Serbia, long, large and meaty, for cultivation in a protected area and open field. Young fruits are light green to yellow and ripe red. They are conical, sweet, reaching a length of 25-30 cm, a width of 6-7 cm and weighing 250 g per fruit.</p> <p>Romance has an excellent sweet aroma.</p>
PP 34 (20 S)
Sweet pepper seeds ROMANCE - Variety from Serbia 2.049999 - 1
Largo de Reus sweet bell pepper seeds 1.8 - 1

بذور الفلفل الحلو من Largo...

السعر 1.80 € SKU: P 43
,
5/ 5
<h2><strong>بذور الفلفل الحلو من Largo de Reus</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن حزمة من 10 بذور.</strong></span></h2> <p>Largo de Reus هو فلفل حلو ضخم من إسبانيا. يمكن أن يصل طول الثمار العطرية الحمراء إلى 20 سم وأكثر.</p> <p>يولد الصنف نباتات قوية بارتفاع 50/60 سم ، بأوراق وفيرة من اللون الأخضر الفاتح ، والتي تحمل العديد من الثمار ، والفواكه مدمجة وذات جدران سميكة ومثيرة.</p> <p>تنوع مثالي للاستخدام الخام ، والسلطات ، والتحميص ، والطبخ ، والشوي ، والحشو. النباتات خصبة للغاية ويوصى بالدعم ...</p>
P 43 (10 S)
Largo de Reus sweet bell pepper seeds 1.8 - 1

Italian Giant long Sweet Pepper Seeds 1.75 - 1

Italian Giant long Sweet...

السعر 1.75 € SKU: PP 44
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5/ 5
<h2><strong>Italian Giant long Sweet Pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The plant is high yield gives a lot of long and pointed fruits that can reach up to 8 cm in diameter in their thickest part by 20 cm in length. Plants reach a height from 40 to 50 cm. The best feature of this variety is its sweetness, and it is one of the best varieties for fried pepper. Thick to the medium thickness of about 3 mm. Excellent variety for growing in open fields and in pots.</p>
PP 44 (10 S)
Italian Giant long Sweet Pepper Seeds 1.75 - 1

متنوعة من أمريكا
Crystal Spanish sweet pepper seeds 1.75 - 1

Crystal Spanish sweet...

السعر 1.75 € SKU: P 33
,
5/ 5
<h2><strong>Crystal Spanish sweet pepper seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Plant 70-80 cm high. Early cycle Narrow and elongated fruits, with 12-15 cm in length and 4-5 cm at the base, almost pointed. Thin and sweetmeat, with very thin skin. Very appreciated for use as a fried pepper.</p> <p>It is necessary to emphasize a type of pepper known as the crystal pepper that is characterized by having a fine texture, an elongated and narrow shape, a fragile skin (from these characteristics comes its name since they are so thin and delicate, that they look like glass) And a sweet taste. This type of pepper is a typical variety of Navarra and La Rioja and they are highly prized for being juicy, almost nothing acidic and sweeter than other types of peppers.</p> <p>They are not so common in the market because their elaboration is laborious, since they need to be carefully stripped by hand, work that complicates their extreme finesse, and their presentation is usually in strips.</p> <p>The peppers of the crystal are usually tasted alone, accompanied only by oil or garlic, but they are also perfect to accompany meats or fish, although their exquisite flavor makes them have an entity for themselves and they are usually served in many restaurants without more accompaniment than a Little olive oil.</p> <p>In La Manduca de Azagra (Madrid) these peppers have great popularity and they are usually served grilled on the Sarmiento grill, with oil, garlic and a little salt.</p> <p>In La Rioja, land from which these peppers are native along with Navarra, another restaurant in which its glass peppers enjoy great popularity is in the Asador-Asador Restaurant, where they are peeled by hand, roasted on coals of Sarmiento and serve them with organic oil and wine salt.</p>
P 33 (10 S)
Crystal Spanish sweet pepper seeds 1.75 - 1