White Gold pepper is an early-maturing, high-yielding variety, ideal for commercial cultivation. The ripening period is 125–130 days from germination. Plants of this variety are neat, 40–60 cm tall, with straight, sturdy stems and well-branched structures. Leaves are medium-sized, green, and longitudinally ridged, with a wrinkled surface.
White Gold peppers are large, cube-shaped, weighing 200–450 grams, with walls up to 10 mm thick. Their color ranges from pearl-like to bright yellow. The flesh is juicy, fleshy, with a delicate skin and a sweet-spicy flavor, rich in aroma. Thanks to their thick walls, the fruits withstand transportation well and retain their market appearance.
This variety is versatile: it is excellent for fresh use in salads, vegetable assortments, and light snacks, as well as for all types of thermal processing. Peppers can be frozen, preserved, stuffed, used in ragouts, first courses, grilled vegetables, ketchup, and adjika. In dried form, it serves as an excellent spice for various side dishes.
