HUNGARIAN YELLOW

Hungarian Yellow hot pepper — an early-maturing variety with a vegetative period of 85-90 days, suitable for cultivation both in open ground and under plastic coverings. The plant is compact, reaching 40-45 cm in height, with a well-developed root system and several stem branches. Plants yield high productivity — up to 4-5 kg of fruit per plant. The pepper is resistant to diseases, low temperatures, and blossom end rot, making it a reliable choice for various climatic conditions. Fruits have a narrow-conical shape, 18-20 cm long and 40-60 g in weight. In technical maturity, they are light yellow with a glossy surface, which turns orange-red upon full ripening. The wall thickness reaches 4 cm. The flesh has a medium-spicy, sharp flavor with bitter notes and a spicy aroma. This variety is characterized by moderate heat, making it popular for culinary use and preservation. For successful cultivation, loamy, well-aerated soils are recommended. Seeds should be treated with potassium permanganate solution before sowing, and seedlings should be pricked out at the stage of 1-2 true leaves. Seedlings are transplanted at about 60 days old, with row spacing of 30x30 cm. Irrigation is performed with warm water after sunset, and mineral fertilizer applications are carried out throughout the entire vegetative period. Due to its cold resistance, high yield, and good storability, Hungarian Yellow pepper is suitable for fresh consumption, making hot seasonings and pastes, as well as for preservation.