Pepper CLYDE

Clyde pepper is a medium-maturing hybrid intended for cultivation in open ground, polyethylene greenhouses, and under cover. The plant is spreading and reaches a height of up to 90 cm. The fruits have an elongated-conical shape, measuring 18 to 20 cm in length, 2.5-3 cm in diameter, and weighing 70-90 g. In technical ripeness, they are green, and in biological ripeness — rich red and glossy. The fruit wall thickness is 2-3 mm, with a spicy flavor and a strong pepper aroma. The average ripening period for the hybrid is 120-130 days, and the yield reaches 3.5-4.7 kg per square meter.

The Clyde hybrid is characterized by high resistance to tobacco mosaic virus, shade tolerance, and cold resistance, ensuring stable and high yields even under adverse conditions. These qualities make it a reliable choice for various climatic zones and cultivation methods. The plant adapts well to conditions, enabling the production of high-quality fruits with excellent taste characteristics.

Clyde pepper possesses several beneficial properties: analgesic, anti-inflammatory, local warming, bactericidal, and antioxidant. It stimulates metabolic processes in the body, boosts immunity, improves appetite, and enhances digestion. It is recommended for consumption both fresh and processed — as a spice for pickling, marinating, and sauce preparation, expanding its culinary applications.