The 'Red Thicky' pepper variety is a high-yielding and large-fruited type with a medium ripening period, approximately 130 days from emergence to fruiting. The plant forms semi-spreading bushes of medium height: in open ground they reach 50-60 cm, while in greenhouses they can grow up to 1 meter. Fruits have a conical, elongated shape with smooth, shiny skin, measuring 16-18 cm in length and up to 90 g in weight. Fruit walls are 4 mm thick, making them exceptionally juicy and meaty. Fruit color changes from green in technical maturity to a rich red in biological maturity, with a sharp, slightly bitter taste that imparts a unique aroma and flavor to dishes. This variety is versatile: fruits are eaten fresh, used for canning and freezing, and also as a spice. Due to its high resistance to diseases and pests, 'Red Thicky' is successfully grown both in open ground and in greenhouses, allowing cultivation in various climatic regions. In culinary applications, pepper is valued for its ability to be added to sauces, marinades, beverages, and for stuffing and marinating, expanding its usage spectrum. A distinctive feature of this variety is the presence of thick, juicy fruit walls, making it unique among hot peppers. Taste may vary from mildly spicy with a slight sweetness to intensely hot, depending on ripeness and growing conditions. For cultivation, seedlings should be sown in late February to early March, followed by pinching and feeding with complex mineral fertilizers. Seedlings are hardened off 7-10 days before transplanting into open ground, typically in late May to early June when frost danger has passed. Planting scheme is 40×60 cm, and care includes regular watering, fertilization, and soil loosening.
