Capsicum Stocky Red Roaster
Capsicum Stocky Red Roaster was the find of the 2020 hot house year, I was very impressed by the size and quantity of capsicums this variety produced. This is a red Italian type pepper and produces a sweet flavour raw, roasted, or cooked. Plants are very productive in a hothouse at 10 to 20cm long and 5cm wide at shoulders. My pick for roasted capsicum. For high yields provide warmth when weather turns cool if not grown in a hothouse. The ripe fruit holds quality for weeks, if not months, once picked and stored in a cool location.
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 – 50-70cm.
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)
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