Pepper FLAME SPRAYER

Flame sprayer — a medium-maturing hybrid of hot pepper of the Habanero type, reaching technical maturity in 105-120 days after emergence and biological maturity in 140-150 days. The plant is powerful, semi-spreading, and well-leafed with large green leaves. The root system is well-branched and strong, providing good nutrition and plant resilience. Fruits are uniform, long, 20-23 cm in length and 1-2 cm in diameter, weighing 50-60 g. In technical maturity, fruits are dark green, and in biological maturity — red. A distinctive feature of the fruits is micro-cracks on the surface, which impart a more intense flavor and aroma, especially prized in Mexican cuisine. The Flame Sprayer hybrid is resistant to tobacco mosaic virus and fusarium wilt, making it a reliable choice for cultivation under various conditions. Suitable for cultivation both in open ground and in greenhouses and plastic covers. For successful pepper cultivation, fertile, well-drained soils and a warm climate are required. Seeds are sown in mid-February to early March at a germination temperature of 20-25°C. Germination occurs within 12-15 days, after which seedlings are pricked out at the 1-2 leaf stage. Plants are hardened off 7-14 days before transplanting. The planting scheme is 30×40 cm, and plant formation is recommended as a single stem. Care includes regular watering, soil loosening, and timely fertilization. The fruits of Flame Sprayer pepper have a characteristic balanced-spicy flavor typical of the Habanero type. They are widely used fresh and dried: stuffed, stewed, salted, marinated, used to make pastes and sauces, and also to flavor dishes with dried powder. Due to their uniform fruit thickness, they are especially popular for slicing in burgers and sandwiches. Fully ripe red fruits are spicier, but in Mexican cuisine, preference is given to fruits at technical maturity, which are considered more valuable for preparing various dishes.