Capsicum Beja was previously a hybrid that my mate Dan purchased overseas. He collected the seed of the original hybrids and I have continued this. The seed would be classified F6 (6th generation) and all plants I have grown to date have been fairly close in their descriptions and performance.
Most importantly, I get quality Capsicum from this Eastern European variety (in the hothouse) but have not tried them outside. The fruits are triangular in shape with sweet fruit that change from light green to red on maturity. The thick walled fruit are great. High yields on a plant to about 60cm high. Grow very well in pots in the hothouse.
Sow – Start on a heat mat or indoors in August, plant out after risk of frost and soils warmed (early November in cool climate). Can start earlier if planting in a hot house. Lay black plastic on ground and plant into an X cut-out if planting outside. They need consistent warmth in Tasmania.
Spacing – 50cm.
Seed collected April to June 2021
The name pepper was given by Europeans when Christopher Columbus brought the plant back to Europe. At that time, black pepper (peppercorns), from the unrelated plant Piper nigrum originating from India, was a highly prized condiment.
The name pepper was applied in Europe to all known spices with a hot and pungent taste and was therefore extended to genus Capsicum when it was introduced from the Americas.
Germination: Optimal Soil temperature is 24 to 30 C (around 10 to 20 days to germination, longer at lower temps)