Sharp Tongue F1 — an early hybrid of hot pepper, distinguished by high yield and intense spicy flavor. The period from germination to fruiting is 90-100 days, and after transplanting, fruits reach maturity in 65-70 days. Medium-height, bushy, compact plant, reaching 40-60 cm in height. Conical-shaped fruits, weighing 15-25 grams, are light green in technical maturity and turn into deep red or cherry-red in biological maturity. Fruits are located under the foliage, providing protection and ensuring even ripening. Fruits have an exceptionally spicy taste and aromatic flesh rich in vitamins, microelements, and mineral salts. Thanks to their high capsaicin content — a natural antibiotic — they positively affect the body: they suppress bacterial multiplication, prevent thrombus formation, dilate blood vessels, and relieve pain during inflammation. Ground fruits are widely used in cooking as a spice that enhances flavor and adds a spicy kick to various dishes. Fruits can be consumed fresh, dried, or preserved. For cultivation, sow seedlings in late February to early March, transplanting at the cotyledon stage. Seedlings should be planted in open ground by late May. During cultivation, it is necessary to prune the plant by removing all side shoots and leaves up to the first fork, promoting better growth and yield. Recommended planting density is 5-7 plants per square meter. Yield reaches 0.5-0.6 kg per plant. To prevent cross-pollination, avoid planting hot peppers near sweet peppers.
