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Red Monster Giant Sweet Pepper Seeds 1.85 - 1

Red Giant Monster Sweet...

Cena 2,70 € (SKU: PP 58)
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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

Cena 0,00 € (SKU: )
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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As of 2011, the subjective organoleptic test has been largely superceded by analytical methods such as chromatography.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

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Sweet pepper seeds ROMANCE - Variety from Serbia 2.049999 - 1

Sweet pepper seeds ROMANCE...

Cena 1,95 € (SKU: PP 34)
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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

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Largo de Reus sweet bell pepper seeds 1.8 - 1

Largo de Reus sweet bell...

Cena 1,80 € (SKU: P 43)
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5/ 5
<h2><strong>Largo de Reus sweet bell pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Largo de Reus from Spain is a huge sweet bell pepper from Spain. The aromatic, red pods can reach lengths up to 20 cm.</p> <p>The variety generates vigorous plants 50/60 cm high, with abundant foliage bright green in color, and bearing numerous fruits, the fruits are compact thick-walled, and juicy.</p> <p>They are ideal as raw food in the salad, for roasting, stewing, grilling, and stuffing. The plants are prolific and support is recommended…</p> <hr /> <h3><i><b>About Capsicum annuum</b></i></h3> <p><i><b>Capsicum annuum</b></i><span> is a species of the plant genus </span><i>Capsicum</i><span> (chillies or peppers and capsicums or bell peppers) native to southern </span>North America<span> and northern </span>South America<span>.</span><sup id="cite_ref-GRIN_1-1" class="reference">[1]</sup><sup id="cite_ref-4" class="reference">[4]</sup><span> This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, both mild and hot, such as </span>bell peppers<span>, </span>jalapeños<span>, </span>New Mexico chile<span>, and </span>cayenne peppers<span>. Cultivars descended from the wild American bird pepper are still found in warmer regions of the Americas.</span><sup id="cite_ref-5" class="reference">[5]</sup><span> In the past, some woody forms of this species have been called </span><i>C. frutescens</i><span>, but the features that were used to distinguish those forms appear in many populations of </span><i>C. annuum</i><span> and are not consistently recognizable features in </span><i>C. frutescens</i><span> species.</span></p> <h2><span class="mw-headline" id="Characteristics">Characteristics</span></h2> <p>Although the species name<span> </span><i>annuum</i><span> </span>means “annual” (from the<span> </span>Latin<span> </span><i>annus</i><span> </span>"year"), the plant is not an<span> </span>annual<span> </span>but is frost tender.<sup id="cite_ref-rhs_7-0" class="reference">[7]</sup><span> </span>In the absence of winter frosts it can survive several seasons and grow into a large, shrubby<span> </span>perennial<span> </span>herb.<sup id="cite_ref-SpicePages_8-0" class="reference">[8]</sup><span> </span>The single flowers are an off-white (sometimes purplish) color while the stem is densely branched and up to 60 cm (24 in) tall. The fruit are<span> </span>berries<span> </span>that may be green, yellow, orange or red when ripe.<sup id="cite_ref-Development2006_9-0" class="reference">[9]</sup><span> </span>While the species can tolerate most frost-free climates,<span> </span><i>C. annuum</i><span> </span>is especially productive in warm and dry climates.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (December 2017)">citation needed</span></i>]</sup></p> <h2><span class="mw-headline" id="Pollination">Pollination</span></h2> <p>While generally self-pollinating, insect visitation is known to increase the fruit size and speed of ripening, as well as to ensure symmetrical development. Pepper flowers have nectaries at the base of the corolla, which helps to attract pollinators. The<span> </span>anthers<span> </span>do not release pollen except via<span> </span>buzz pollination, such as provided by<span> </span>bumble bees.<sup id="cite_ref-10" class="reference">[10]</sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <h3><span class="mw-headline" id="Culinary">Culinary</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="Largo de Reus sweet bell pepper Seeds" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Five-Peppers-Colors-1.jpg/220px-Five-Peppers-Colors-1.jpg" decoding="async" width="220" height="98" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Five-Peppers-Colors-1.jpg/330px-Five-Peppers-Colors-1.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Five-Peppers-Colors-1.jpg/440px-Five-Peppers-Colors-1.jpg 2x" data-file-width="3280" data-file-height="1456" title="Largo de Reus sweet bell pepper Seeds" /> <div class="thumbcaption"> <div class="magnify"></div> Five colors of peppers in an Israeli supermarket</div> </div> </div> <p>The species is a source of popular sweet peppers and hot chilis with numerous varieties cultivated all around the world, and is the source of popular spices such as<span> </span>cayenne,<span> </span>chili, and<span> </span>paprika<span> </span>powders.</p> <p>Common naming in English falls generally in line with the flavor and size of the variant. Larger, sweeter variants are called "capsicums" in Australia and New Zealand and red or green peppers,<sup id="cite_ref-11" class="reference">[11]</sup><span> </span>or<span> </span>"bell peppers"<span> </span>in the United States and Great Britain.<sup id="cite_ref-12" class="reference">[12]</sup><sup id="cite_ref-morrisons_13-0" class="reference">[13]</sup><span> </span>The smaller, hotter varieties are called chillis,<sup id="cite_ref-14" class="reference">[14]</sup><span> </span>chilies, chile, or chili peppers, or in parts of the US, "peppers".</p> <p>Capsinoid<span> </span>chemicals provide the distinctive tastes in<span> </span><i>C. annuum</i><span> </span>variants. In particular,<span> </span>capsaicin<span> </span>creates a burning sensation ("hotness"), which in extreme cases can last for several hours after ingestion. A measurement called the<span> </span>Scoville scale<span> </span>has been created to describe the hotness of peppers and other foods.</p> <h3><span class="mw-headline" id="Traditional_medicine">Traditional medicine</span></h3> <p>Hot peppers are used in<span> </span>traditional medicine<span> </span>as well as food in<span> </span>Africa.<sup id="cite_ref-prota_15-0" class="reference">[15]</sup><span> </span>English botanist<span> </span>John Lindley<span> </span>described<span> </span><i>C. annuum</i><span> </span>in his 1838<span> </span><i>Flora Medica</i><span> </span>thus:<sup id="cite_ref-16" class="reference">[16]</sup></p> <blockquote class="templatequote"> <p>It is employed in medicine, in combination with<span> </span><i>Cinchona</i><span> </span>in intermittent and lethargic affections, and also in atonic<span> </span>gout,<span> </span>dyspepsia<span> </span>accompanied by<span> </span>flatulence,<span> </span>tympanitis,<span> </span>paralysis<span> </span>etc. Its most valuable application appears however to be in<span> </span><i>cynanche maligna</i><span> </span>(acute<span> </span>diphtheria) and<span> </span><i>scarlatina maligna</i><span> </span>(malignant<span> </span>Scarlet fever, used either as a<span> </span>gargle<span> </span>or administered internally.)</p> </blockquote> <p>In<span> </span>Ayurveda,<span> </span><i>C. annuum</i><span> </span>is classified as follows:</p> <ul> <li><i>Guna</i><span> </span>(properties) –<span> </span><i>ruksha</i><span> </span>(dry),<span> </span><i>laghu</i><span> </span>(light) and<span> </span><i>tikshna</i><span> </span>(sharp)</li> <li><i>Rasa</i><span> </span>(taste) –<span> </span><i>katu</i><span> </span>(pungent)</li> <li><i>Virya</i><span> </span>(potency) –<span> </span><i>ushna</i><span> </span>(hot)</li> </ul> <h3><span class="mw-headline" id="Ornamental">Ornamental</span></h3> <p>Some cultivars grown specifically for their aesthetic value include the<span> </span>U.S. National Arboretum's<span> </span>'Black Pearl'<sup id="cite_ref-17" class="reference">[17]</sup><span> </span>and the 'Bolivian Rainbow'. Ornamental varieties tend to have unusually colored fruit and foliage with colors such as black and purple being notable. All are edible, and most (like 'Royal Black') are hot.</p> <h2><span class="mw-headline" id="Host_plant">Host plant</span></h2> <p>The potato tuber moth (<i>Phthorimaea operculella</i>) is an oligophagous insect that prefers to feed on plants of the family Solanaceae such as pepper plants. Female<span> </span><i>P. operculella</i><span> </span>use the leaves to lay their eggs and the hatched larvae will eat away at the mesophyll of the leaf.</p>
P 43 (10 S)
Largo de Reus sweet bell pepper seeds 1.8 - 1

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Odrůda z Itálie

Italian Giant long Sweet Pepper Seeds 1.75 - 1

Italian Giant long Sweet...

Cena 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

Odrůda ze Španělska
Crystal Spanish sweet pepper seeds 1.75 - 1

Crystal Spanish sweet...

Cena 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

Odrůda ze Španělska
Piquillo pepper seeds 1.65 - 4

Piquillo pepper seeds

Cena 1,65 € (SKU: P 24)
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5/ 5
<h2><strong>Piquillo pepper seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The piquillo pepper is a variety of chili, Capsicum annuum, having a sweet taste with no heat, fruits about 7-10 cm long, well suited for growing in pots, that is traditionally grown in Northern Spain near the town of Lodosa. Its name is derived from the Spanish for "little beak".</p> <p><strong>Preparation</strong></p> <p>Typically, the peppers are hand-picked during two harvests between September and December. They are roasted over embers, which gives them a distinctly sweet, spicy flavor, more akin to bell peppers than chili peppers, despite their small size. They are then peeled and again grilled in grill bar for extra flavor and texture then marinated with salt, pepper and olive oil and then de-seeded by hand, before being packed into jars or tins for sale.</p> <p>Piquillo peppers are often stuffed with meat, seafood, or cheese, and served as tapas.</p>
P 24 (10 S)
Piquillo pepper seeds 1.65 - 4

Odrůda ze Španělska
Maor Sweet Pepper Seeds 1.65 - 1

Maor Sweet Pepper Seeds

Cena 1,65 € (SKU: PP 25)
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5/ 5
<h2><strong>Maor Sweet Pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Maor is a popular medium maturing California Wonder type sweet pepper due to its high yield potential and excellent quality fruit. Maor is ideal for open field production and bulk packaging. Maor has a very high percentage of large fruit 9 x 9 cm. Fruit is heavy (app. 160 g) and has thick fruit walls with color being green going to red. Plants are uniform, strong and sturdy. Maor has high resistance to Tobacco mosaic (TMV).</p>
PP 25 (10 S)
Maor Sweet Pepper Seeds 1.65 - 1

Odrůda z Maďarska
GREYGO Hungarian sweet pepper seeds 1.55 - 1

GREYGO Hungarian sweet...

Cena 1,55 € (SKU: PP 68)
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5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>GREYGO Hungarian sweet pepper seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Hungarian pepper of the tomato type. Plant height is 50-60 cm. Wrinkled leaf, The variety is insensitive to lack of light. The fruits are sweet, of immature dark green color and dark red at full maturity. Excellent for fresh use and cooking. Disease-resistant and suitable for indoor and outdoor production.</p> <p><strong>One of the most popular peppers in Hungary.</strong></p>
PP 68 (20 S)
GREYGO Hungarian sweet pepper seeds 1.55 - 1
Violet Sparkle Sweet Pepper Seeds 1.95 - 1

Violet Sparkle Sweet Pepper...

Cena 1,95 € (SKU: P 40)
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5/ 5
<h2><strong>Violet Sparkle Sweet Pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Pointed, wedge-shaped fruit is purple streaked with pale yellow. We originally received a few seeds of this variety from a Russian seed trader. Ripens red. Very lovely and delicious, sweet, crisp and thick-walled. One of the finest and prettiest peppers we have tried!</p> <p>The flavor is excellent: sweet and aromatic, but you must wait until the peppers fully mature; they are very bland in immature stages. Wait until they are red and orange. I loved watching these peppers grow and their color change as they matured. They aren't just gorgeous in the purple stage they also turn yellow, orange, red with beautiful streaking and different color patterns when in-between colors.</p>
P 40 (5 S)
Violet Sparkle Sweet Pepper Seeds 1.95 - 1

Odrůda ze Srbska
Prizrenka sweet pepper seeds  - 2

Prizrenka sweet pepper seeds

Cena 2,40 € (SKU: PP 35)
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5/ 5
<h2><strong>Prizrenka sweet pepper seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 or 20 seeds.</strong></span></h2> <p>Prizrenka is sweet pepper from Serbia, with increased content of dry matter. It is intended for cultivation in the open field. The plant is robust with many sweet fruits 12-15 long and 5 cm in diameter. The flesh of the fruit is thick, sweet.</p> <p>Young fruits are dark green and ripe dark red, weighing 120-150 g.</p> <h3><strong>Variety from Serbia</strong><strong></strong><strong></strong></h3>
PP 35 (20 S)
Prizrenka sweet pepper seeds  - 2

Odrůda ze Srbska
Sweet white pepper seeds BELINDA  - 2

Sweet white pepper seeds...

Cena 2,65 € (SKU: PP 70)
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5/ 5
<h2><strong>Sweet white pepper seeds BELINDA</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price is for pack of 50 seeds.</strong></span></h2> <p>The paprika variety BELINDA is excellent for baking and eating in fresh form and it is one of the favorite varieties in Serbia for stuffing. Belinda is a sweet pepper with hanging white fruits. It forms a solid, strong tree. It is very fertile and disease resistant.</p> <p>The meat is brittle, juicy, thick, so the fruits weigh 100-140 g in the field or 150-180 g in the greenhouse, they are smooth and shiny, flesh very thick  6-7 mm.</p> <p>They are regular in shape with three or four peaks of distinctly white color in technological and red in botanical maturity.</p> <p>The variety is very fertile, gives up to 2 kg per plant, especially if it is grown in the greenhouse. It grows very well in the open.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PP 70 (50 S)
Sweet white pepper seeds BELINDA  - 2

Odrůda z Maďarska
Syn. Cecei Hungarian Heirloom Pepper Seeds  - 4

Syn. Cecei Hungarian...

Cena 1,95 € (SKU: PP 27)
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5/ 5
<h2 style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; color: #333333;"><strong>Syn. Cecei Hungarian Heirloom Pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>The plant is strong, continuous medium growth, 40-50 cm tall. The development speed is medium and not sensitive to lack of light. The fruit is white, sweet with a pointed tip, slightly ribbed, hanging, conical (about 70 to 100 grams weight). Resistant to tobacco mosaic virus. It is recommended for outdoor cultivation and shoot under the unheated film. Suitable for fresh consumption and processing.</p> <p><strong>In Hungary, this variety is used for stuffed peppers and is one of the favorite varieties for this type of use in the kitchen.</strong></p>
P 27 (20 S)
Syn. Cecei Hungarian Heirloom Pepper Seeds  - 4

Odrůda ze Srbska
Varadinska White pepper seeds  - 2

Varadinska White pepper seeds

Cena 1,65 € (SKU: P 47)
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5/ 5
<h2><strong>Varadinska White pepper seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>Varadinska White pepper is a variety from Serbia. An early variety of pepper (from sprouting to technological maturity 118-120 days to biological 135-140 days), with long and large fruits. Excellent sweet taste, juicy, and crispy. Perfect for fresh consumption, barbeque, cooking, pickling. One of the favorite varieties in Serbia for making <span style="color: #0000ff;"><a href="https://www.google.com/search?q=lu%C4%8Dene+paprike&amp;oq=lu%C4%8Dene+paprike&amp;aqs=chrome..69i57j69i60&amp;sourceid=chrome&amp;ie=UTF-8" target="_blank" title="&quot;lučene paprike&quot;" style="color: #0000ff;" rel="noreferrer noopener"><strong>"lučene paprike"</strong></a></span></p> <p>At full technological maturity, the fruits are milky white in color, while in biological ones they are intensely red. The plant forms hanging fruits 20-24cm long, 5-6 cm wide, 4-5mm thick meat-pericarp with an average weight of 120-130 grams.</p> <p>It is suitable for year-round production in a protected area and achieves an extremely high yield potential in the open field (40-45 t / ha), with the application of appropriate agro-technical measures.</p>
P 47 (20 S)
Varadinska White pepper seeds  - 2

Odrůda z Itálie
Corno di Toro Rosso Chili Seed 2 - 3

Corno di Toro Rosso Sweet...

Cena 1,75 € (SKU: PP 32)
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5/ 5
<h2><strong>Corno di Toro Rosso Pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Corno di Toro Rosso Chili, Capsicum Annuum, is also known as Bull’s Horn Chili. The plant grows to about 1 meter in a pot and is quiet easy to grow.</p> <p>Corno di Torro means Bulls horn. The pods are long, 15 to 20 cm,  tapered bull horn shaped and are the largest of stuffing peppers.  These colorful, flavorful big beauties are delicious fresh or use for roasting and grilling, excellent for stir-fry, salad or BBQ’.  The Great All-rounder chili and it’s sweet. A must for all gardens.</p> <p>Flavour wise: Sweet</p> <p>Heat wise: NO HEAT</p>
PP 32 (10 S)
Corno di Toro Rosso Chili Seed 2 - 3