Hot pepper "Aztèk" is an early-maturing hybrid of hot pepper with high yield, intended for spice production and pickling. The plant is compact and low-growing, which facilitates care and harvesting. The fruits have an elongated-conical shape, two-chambered, up to 25 cm long and about 80 grams in weight. In technical ripeness, they are light green, turning bright red upon biological ripeness; the fruit surface is glossy and uniform, without reduction in size toward the tip.
This variety is characterized by an extremely spicy flavor, due to capsaicin content in the placenta of the fruits. Its spiciness rating on the Scoville scale ranges from 2500 to 5000 units, making it ideal for fans of spicy dishes and hot spices. The maturation period is 60-65 days, allowing for early harvest. "Aztèk" pepper is suitable for cultivation both in open ground and in plastic greenhouses.
For successful cultivation of "Aztèk" pepper, it is important to consider soil requirements. The plant is very demanding regarding soil quality, so it is recommended to plant it after annual and perennial grasses, winter wheat, legumes, cucurbits, onions, various cabbage varieties, and cucumbers. It should not be planted in areas where plants from the nightshade family, such as tomatoes, eggplants, and other peppers, were previously grown; replanting on the same spot is possible only after 3-4 years. Before planting, the soil should be thoroughly prepared, made uniform, and fertilized with ammonia or potassium fertilizer 1-2 days prior to transplanting. Seeds are recommended to be soaked for at least one day, and plant growth stimulants can be used to enhance plant vitality in the first days after planting. The optimal planting density is no more than 5 seeds per square meter. It is important to regularly loosen the soil to prevent cracks that may damage roots; loosening should be done after the topsoil layer has dried using hoes or forks.
