Hot cherry pepper Koral brings high yield of hot, round fruit. Presented variety is particularly suited for growing at home, on a balcony, or in a planter in the veggie corner of your terrace. Low tufts of Koral pepper produce fruit in greenhouses or, but only in summer, on a border too. We recommend pickling those peppers, using them as condiment, or to enrich dishes of Hungarian cuisine. They are rich in vitamin C, beta-carotene, minerals, and antioxidants. Their hot, distinct taste, balanced with a hint of natural sweetness fits into various fillings, e.g. made of creamy white cheese. The fruit, split into two or three chambers inside measure two to two-and-a-half centimetres in diameter and weigh 15 to 20 grams. Dark green at first, they become dark red as they ripen. They are covered with shiny, smooth skin and make a Koral pepper plant a nice interior decoration too.

Start growing peppers with preparation of seedlings. Sow seeds in spring into small pots filled with permeable, light soil. Maintain stable, moderate humidity as the seedlings develop. Pepper requires a well-lit and warm site. You can transfer previously hardened seedlings outside after mid-May. A sunny, wind-sheltered spot allows pepper plants to develop best. Decorative, hot fruit begin to form in July and August. You can harvest last ones even at the end of September.

Each package contains 1000 professional seeds for everyone. Basic plant facts, growing instructions, and the sow-by date can be found at the back of the package.

• Use: culinary; ornamental
• Harvest time: July to September
• Growth form: small tuft
• Site: sunny, warm; permeable, light, moist soil
• Quantity: 1000