Pepper Paris

The Paris pepper variety is a medium-late hybrid with a period from germination to fruiting of 130-135 days. The plant is medium-height, reaching about 70-80 cm, with a compact and semi-spreading bush shape and a strong upright stem of greenish-blue hue. Leaves are dark green, elongated and pointed with a matte surface and distinct venation, located on elongated petioles. For cultivation, plastic and glass-covered greenhouses are recommended; seedlings are sown at the end of February, pricked out in the cotyledon stage, and transplanted into the ground at the end of May. Bush formation includes removal of all side shoots and leaves up to the first fork, with a planting scheme of 40x60 cm. The fruits of the Paris pepper have a regular cube shape with moderate ribbing and large size — weight ranging from 120 to 210 grams. In technical maturity, they are dark green, while in biological maturity — bright red or ruby color with shiny, tough skin. Fruit walls are 6-9 mm thick, making them thick-walled. Inside, the vegetable has four chambers, with fleshy, tender, juicy flesh with a pleasant crisp texture when eaten. The taste is characterized by pronounced sweetness and refreshing aroma without bitterness or fibrousness. The Paris variety is versatile in cooking: its fruits are eaten fresh, added to cold and hot dishes, and also used for processing. Excess harvest is suitable for marinating, preserving, and freezing. Yield per plant ranges from 1.7 to 2 kg, making this hybrid attractive for cultivation both in greenhouses and in open ground with proper agronomy.