The Bull pepper variety is a medium-maturing, high-yielding sweet variety suitable for cultivation both in open ground and in plastic greenhouses. The vegetation period is 105-120 days. The plant is semi-spreading, bushy, 50-60 cm tall, with evenly spaced medium-sized leaves of intense green color and slightly wrinkled surface. The bush has a well-developed root system, ensuring adequate nutrition for the plant.
The fruits of the Bull variety are large, weighing 150-200 grams, with a short-cuboid shape slightly tapering towards the apex and 3-4 chambers. Their surface is smooth and glossy, colored bright orange at biological maturity and dark green at technical maturity. The wall thickness is 6-7 mm, which gives the fruits juiciness and firmness. The flavor is rich, sweet, and aromatic, making them suitable for various culinary applications.
The variety is resistant to tobacco mosaic virus, partially resistant to alternaria, and immune to many fungal diseases, enhancing its reliability and suitability for commercial cultivation. The Bull pepper has good storability and transportability. It is widely used fresh in salads and vegetable assortments, and is also suitable for stuffing, marinating, canning, and freezing. Additionally, the fruits are used in preparation of first and second courses, sauces, adjika, lecho, and dried seasonings, making this variety versatile and popular in cooking.
