Bugay pepper variety is an early-maturing novelty with large fruits, ripening 100–110 days after germination. Medium-height, sturdy plants, 50–70 cm tall, with semi-spreading form. Fruits have a cube-shaped form and are distinguished by impressive size — weight varies from 250 to 500 grams. The thickness of fleshy walls reaches 8–10 mm, ensuring juiciness and density of flesh.
Fruit color is light yellow with a pearl-like sheen, acquiring a yellow-orange hue upon full ripening, giving them a noble and attractive appearance. The flesh is sweet with a delicate spicy aroma, possessing a pleasant sweet-spicy taste. Due to its taste qualities and dense structure, this pepper retains freshness and market appearance for a long time after harvest.
The Bugay variety is versatile in culinary use: it can be consumed fresh, as well as used for freezing, stewing, boiling, baking, marinating, and preserving. Dishes such as salads, vegetable assortments, lecho, stuffed peppers, soups, ketchups, adjika, and sauces can be made from this pepper. Additionally, it is dried and used as a spice for side dishes, meat, and fish, making this variety especially valuable for diverse and tasty meals.
