Description
Color: Green
Features:
- Great Tasting, Old Fashioned Pepper Flavor
- Easy to Grow Mildly Hot Peppers
- Great Producer–100 of Peppers per Plant
- Better Than Anything in the Store
- Most Grocery Stores Don’t Stock This Variety
Package Dimensions: 100x100x10
Pepper Seeds – Hot – Pusa Jwala Heirloom, Non-GMO.70-80 days. Warm season is annual. Pusa jwalais a hot specialty pepper The peppers grow in upright clusters of 5-6 at the top of an 18-24″ tall multi-branched plant and have a flavor similar to cayenne or Thai peppers. The 2-3″ long fruits are harvested both green (mild heat) and red. The mature, dried fruits are ground and used in shichimi togarashi, a popular condiment. Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/early summer in a very warm and sunny location (soil temperatures at least above 60°F). Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits. Harvest the green fruits directly from the plant. To dry red ripe peppers, cut branches, remove leaves and hang until fruit is dry. Use in stir-fries, curries and soups. Combine the fresh green and dried red for the best flavor. Freeze fresh peppers for use throughout the year. Use dried peppers in shichimi togarashi, rubs for smoked meat and hot sauces. ~6375 seeds/ounce.
