PARNISHKA

The PARNISHKA pepper variety is an early-maturing, low-growing type that ripens in 100-110 days and is suitable for cultivation both in open ground and under cover. The plants of this variety are compact, reaching a height of up to 60 cm, which facilitates care and harvest. The fruits have a conical shape, red color at biological maturity, and weigh up to 100 grams. The fruit skin is dense and glossy, with a wall thickness of up to 6 mm, making them ideal for various uses.

The PARNISHKA variety is distinguished by its high yield — up to 2 kg per plant — as well as resistance to major diseases, reducing the need for complex agronomic practices. It responds well to watering and feeding with complex mineral fertilizers, promoting steady and abundant fruiting. Due to its characteristics, this pepper is excellent for fresh consumption, stuffing, whole-fruit canning, and freezing.

Particular attention should be given to the high vitamin C content in the fruits of the PARNISHKA variety, which even exceeds citrus fruits and blackcurrant. This vitamin helps improve metabolism and digestion, and also stimulates the release of endorphins, which induce positive emotions. At the same time, the pepper contains significantly fewer calories than chocolate, making it a healthy and tasty product for maintaining good health and mood. The highest concentration of beneficial substances is located near the stem of the fruit, which is often discarded, so it is recommended to use the pepper whole.