Pepper 'Goat Horn' — this is a high-yielding and early-maturing variety of hot pepper, distinguished by its intense spicy flavor and strong aroma. The plant forms a sturdy bush, 45-60 cm tall, with evenly distributed, deep green leaves along the stem. The fruits are curved, cone-shaped, 18-20 cm long, weighing 35-50 g, with walls about 2 mm thick. During ripening, they change color from green through yellow and orange to a deep red. The flesh is spicy and slightly bitter, making them indispensable for making spice blends, ketchup, paprika, as well as for canning and drying. The variety is low-maintenance and easy to grow both in open ground and in plastic greenhouses. It is sun-loving and drought-tolerant, but requires frequent, moderate watering with breaks during flowering. Seeds are sown in February-March at +20-25°C, ensuring quick germination. Seedlings are thinned to an 8x8 cm spacing, and transplanted to their permanent location after the threat of frost, usually in May, with 50x30 cm spacing between plants. Soil should be loosened and fertilized with mineral and organic fertilizers before planting, and 4-5 feedings during the season are recommended to increase yield. 'Goat Horn' pepper fruits are widely used in cooking: eaten fresh, dried, canned, and used to prepare various spice blends and winter ferments. Thanks to its spiciness and aroma, this pepper can add a spicy and unique flavor to dishes. Additionally, dried pods can serve as a decorative element in interior design, adding vibrant colors and an unusual texture.
