HOT CHILI

Chili 'Hot Chili' is one of the spiciest varieties of hot pepper, distinguished by its early ripening and high yield. The plant is medium-branched and spreading, with medium-length internodes, ensuring ease of care and shaping. The fruits are elongated-conical with transverse wavy ridges and medium-ribbed surface. Their length is 18-20 cm, weight ranges from 90 to 130 g. The fruit wall is elastic, 3-4 mm thick, with a pleasant flavor and distinctly spicy taste. Immature fruits are green, while ripe ones develop a glossy, deep red color. This variety is suitable for cultivation both in open ground and in greenhouses. For high-quality yield, seedlings are recommended: seeds are sown at the end of February to a depth of 1 cm, transplanting occurs in the cotyledon stage, and seedlings are planted out at the end of May. During plant shaping, all lateral branches and leaves should be removed up to the first fork to promote better development of main fruits. It is important to avoid planting alongside other pepper varieties, especially sweet ones, to prevent cross-pollination and preserve the distinctive spicy flavor of the fruits. Chili 'Hot Chili' is widely used in cooking as a spice due to its high spiciness and rich flavor. It is added to salads, first and second courses, and used for garnishing and preparing various seasonings and sauces. Thanks to its elastic wall and attractive appearance, the fruits retain their qualities well during storage and transport. This variety will be an excellent choice for lovers of spicy dishes and those who appreciate rich flavor and aroma in cooking.