(Capsicum annuum) Named after the beautiful Transylvanian city of the same name in north-central Romania (which translates to “market on the Mures,” the local river), this hot paprika pepper has grown to be a farm favorite. An oblong 3.5”x1/2” chili with the thin-walled texture and heat of cayenne, it ripens from green to red and is perfect for drying and grinding to flakes or powder as a spicy seasoning, as it is most often used in Romania (though we have also used it for our favorite fermented hot sauces). Its flavor is terrific, with rich depth and the heat very much upfront rather than in a slow build. Because it is not very fleshy, it is very forgiving in cool or wet weather with virtually no splitting or rot, even for unsupported plants. It is an excellent and early producer for northern climates and very versatile in the kitchen.
75 days. UO

Packet: 30 seeds

[split]

Growing Info

SOWING:

Indoors, 6-8 weeks before your last frost date.

Transplant out after danger of frost (50+ nighttime temps).

Note: Protect well from the cold!

PLANTING DEPTH:

1/4"

SPACING:

12-24" spacing in rows 24-36" apart.

EMERGENCE:

7-14 days @ soil temp 70-85F

LIGHT:

Full sun

FERTILITY:

Moderate-Heavy. Prefer well-drained, fertile soil with ample phosphorous and calcium (too little calcium can cause blossom end rot) and a pH between 6.5-6.8.

ADDITIONAL NOTES:

Pepper seeds germinate very slowly and poorly in cold soil. Keep soil temperatures at 80-90F while germinating, and grow plants at 70F.

After transplanting, use a floating row cover to keep plants warmer during the day and protect them from cold nights. Remove as temperatures increase. Too much heat can cause blossom drop.

Taller varieties benefit from staking.

Harvesting ripe fruit consistently encourages fruit production.

Hot Pepper, 'Târgu Mureș'