Coster pepper is a medium-early variety with a maturation period of 95 to 120 days from seedlings. The plant features a strong, well-leafed bush reaching heights of 30 to 80 cm depending on growing conditions. Fruits have a conical shape, thin walls, and a length of 7 to 9 cm, with a weight ranging from 5 to 60 g. In technical maturity, they are dark green, and in biological maturity, they turn bright red. The fruits have a sharp, burning taste with pronounced aromatic qualities, making them an excellent choice for use as a spice, for making powders, and for canning. Pepper Coster can be grown both in open ground and under plastic covers, on balconies, loggias, and in indoor conditions. For seedlings, sow seeds in moist, warmed soil to 25 °C in early or late February-March, with germination occurring on day 10-14. Transplant seedlings into the ground after the threat of spring frosts has passed, with a planting density of 5-7 plants per square meter or according to a 30x40 cm scheme. To shape the bush, remove lateral branches and leaves up to the first fork, which promotes better growth and yield. A distinctive feature of this variety is its high decorative and aromatic qualities, as well as its ability to produce up to 80-100 fruits per plant, arranged vertically and closely together. Fruit wall thickness ranges from 1 to 1.5 mm, giving them a delicate and thin texture. Plant care includes regular watering and feeding, especially phosphorus-potassium fertilizers during flowering and fruit set. Harvesting is primarily done in technical maturity, when fruits are still green, allowing for various culinary uses and canning.
