Pepper Sarmat

Hot pepper variety Sarmat is a mid-season hybrid with a strong, semi-branching indeterminate plant and a well-branched root system. The plant's leaves are green, medium to large in size. The fruits are elongated-cylindrical, two-chambered, 18-22 cm long and 3-5 cm in diameter, with a wall thickness of 1-3 mm. In technical ripeness, the fruits are light green or green-yellow, and in biological ripeness, they turn bright red. Fruit weight varies from 20 to 80 grams depending on growing conditions. The fruits have a spicy flavor with a distinct pepper aroma, making them popular for home cooking and preservation.

The Sarmat variety is characterized by high yield and resistance to adverse conditions. The plants are grown as single stems, with a planting scheme of 30-40 cm. This pepper is heat-loving and requires fertile, well-drained soils. Seeds are sown in seedlings in mid-February to early March at an optimal germination temperature of 20-25°C, with seedlings emerging in 12-15 days. Before transplanting to the open ground, seedlings are hardened off, and care includes regular watering, soil loosening, and timely fertilization.

The variety is suitable for cultivation in open ground and under plastic coverings, expanding its cultivation potential. The Sarmat fruits have a dense, fleshy structure, ensuring good storability and resistance to damage. Due to its characteristics, this pepper is excellent for fresh use, as well as for pickling and preservation, retaining its rich spicy flavor and aroma.