JIGUOCHUANG PEPPERCORN

Jiguo Chuang pepper — an early-maturing variety of hot pepper, suitable for cultivation both in open ground and in greenhouses. The plant is of medium height, reaching up to 150 cm in greenhouse conditions, has a spreading form of a slightly leafy bush with shortened internodes. For bush formation, it is recommended to remove side shoots and leaves up to the first fork, which promotes better fruit development.

The fruits of this variety are elongated-conical in shape with a wide base, two-chambered and ribbed with pronounced transverse undulations. Their weight varies from 90 to 130 grams, and their length is 17–20 cm. In technical ripeness, the fruits are light green, while in biological ripeness, they are bright red with a strong gloss. The fruit wall thickness is 4–6 mm, elastic, ensuring good storage and ease of use. The flavor of the fruits is mildly spicy, making them ideal for preparing fresh salads, mildly spicy dishes, and home canning.

This variety is grown using seedling method: sowing occurs at the end of February, transplanting — during the cotyledon stage, and planting into the ground — at the end of May. The variety is characterized by good yield, especially under plastic coverings, where it reaches 4.7–4.9 kg per square meter. Due to its characteristics and pleasant spiciness, Jiguo Chuang pepper is a versatile choice for home cooking and various culinary applications.