Chilli Bulgarian Carrot
Chilli Bulgarian Carrot as its name suggests is an heirloom from Bulgaria that is well suited to a short Tassie growing season. It produces a good crop of hot fruits that ripen from green to orange. The fruits grow to 7 – 10 cm long with smooth and glossy skin and are hot with a fruity flavour. The plant grows to 45 to 60cm high and are easy to manage.
Majority of fruits ripen in February in a hothouse, March outside (I recommend the use of some black plastic on the soil to increase yields and plant vigour, especially from planting to x-mas time)
Heat: 5000 to 30,000 Scoville Heat Units
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.
The more heat you can give them in Tasmania the better.
Spacing – 50cm.
- Go back to Capsicums
- Capsicums on the WIKI
- 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)
