Kapia pepper is a popular sweet pepper variety widely known in Europe for its bright red color and thick, spicy flesh. The variety features elongated-conical fruits with 2-3 chambers, measuring 12 to 18 cm in length and up to 9 cm in width. The fruits have a smooth, glossy surface and a wall thickness of about 5-6 mm, ensuring an attractive market appearance and high flavor quality. In technical maturity, the pepper is dark green, and at full ripeness, it turns bright dark red. Kapia plants are usually vigorous, with dense foliage that protects the fruits from sunburn, and may have an indeterminate growth habit, which promotes good development and yield.
This pepper variety is highly versatile in application. It is excellent for cultivation both in open ground and in low greenhouses, requiring intensive care and cultivation practices. Kapia fruits are prized for their high dry matter content and dense flesh, making them ideal for processing: freezing, canning, drying, grilling, and various types of pickling. Due to their flavor qualities and resistance to thermal processing, peppers retain color and structure after baking, which is especially important for producing ketchup, salads, and other culinary products.
Kapia pepper seeds are available in a wide range of hybrids, such as Kaptur F1, Shinako F1, Porteca F1, and others, allowing selection of the optimal variety for different growing conditions and purposes. High demand for this variety persists due to its stable yield, attractive appearance, and versatility in both culinary and industrial processing. Kapia is an indispensable component in the canning industry and enjoys constant popularity among consumers due to its rich flavor and quality.
