Big Mama — an early-maturing and high-yielding sweet pepper variety, suitable for cultivation in open ground and under plastic coverings. The plant features a semi-spreading, compact bush reaching 50–70 cm in height, and up to 100 cm in greenhouses. The variety exhibits high resistance to major pepper diseases, including immunity to tobacco mosaic virus, ensuring a stable and high-quality harvest.
Big Mama’s fruits are large, cube-shaped, with a smooth surface and glossy sheen. Their weight ranges from 120–250 grams, and the flesh walls are 6–8 mm thick. At physiological maturity, the pepper turns a rich orange color, while initially the fruits are green. The vegetables are juicy, firm, and have a pleasant spicy flavor with a persistent pepper aroma.
This variety is versatile in use: it is excellent for fresh consumption, salads, vegetable assortments, appetizers, and sandwiches. The fruits can be used for frying, baking, grilling, freezing, drying, and canning. Small peppers are suitable for stuffing. Ground Big Mama pepper is an essential ingredient in making ketchup, lecho, adjika, sauces, and ragu, making this variety popular in both home and professional kitchens.
