Seeds of the best varieties of hot peppers

Many of us like it hot. And while we don't live in South America or India, where all dishes are incredibly spicy, hot pepper condiments are still quite common on our Russian tables.

Gardeners are increasingly testing different varieties of this hot crop in their gardens and are enjoying using the resulting fruits as a piquant addition to dishes.

The best-yielding varieties of hot peppers

There aren't as many varieties of hot peppers as there are sweet ones. However, even with such a wide selection, it's easy to get lost when choosing the right pepper. All pepper varieties vary in ripening time, cultivation methods, and the degree of heat produced when ripe. They also differ in bush type, ornamental quality, and intended use. One of the most important factors when choosing a pepper variety is its yield. In this article, we've compiled the most productive varieties that can be grown in any climate zone in our country.

Elephant Trunk 304

This variety is the brainchild of Breeders at the Maykop Experimental Station of the All-Union Scientific Research Institute developed this variety of hot pepper through multi-seeded selection from the local Abkhazian accession K-304 in the VIR collection. It was developed in 1952. It is recommended to grow it in protected soil, as this allows for a much higher-quality harvest. However, experience shows that Elephant Trunk 304 also produces excellent results when grown outdoors.

Elephant Trunk is a mid-early variety. The growing season lasts an average of 120-140 days. It takes 155 days to reach biological maturity, at which point the seeds can be harvested. This variety produces very high-quality and productive peppers. It is mid-season (mid-early) in terms of ripening time. When ripe, the peppers are light green, turning a deep red at full maturity.

The bushes grow spreading, low, up to 60 centimeters in height. The stem is green, with a slight purple-brown pigmentation. The bush doesn't have many leaves, so the fruit is exposed to the sun, enhancing both flavor and color. The leaves themselves are smooth, dark green, medium-sized, and elongated-round. The inflorescences are solitary and white. The fruits grow droopingly. They are very elongated, curved, and cone-shaped. They have two or three chambers. The tip of the pepper is slightly rounded, reminiscent of an elephant's trunk. The fruits reach 15-18 centimeters in length and weigh 25-40 grams. The flesh is loose, juicy, and moderately spicy.

The yield is quite high and amounts to 20 kilograms per square meter.

Pepper seeds of this variety should be sown for seedlings in February. Harvesting occurs in the first month of summer. The fruiting period is 50-90 days.

Other clear advantages of this variety include the peppers' excellent shelf life and ability to withstand long-distance transport. More than 95% of their nutritional, commercial, and flavor qualities are preserved.

Filius Blue

Among the hundreds of hot pepper varieties, there are ornamental varieties that can "scorch" any dish with their appearance alone. The Filius Blue hot pepper is just such a variety. It possesses certain characteristics unique to this ornamental variety.

Firstly, its thin, slightly curved, cone-shaped fruits are an unusually vibrant purple, which turns burgundy when fully ripe. This coloring gives the peppers a unique charm. Secondly, its compact, semi-spreading, standard-shaped bushes grow no taller than 20 centimeters. This characteristic of the variety means that these hot peppers can be grown even in a pot on a windowsill, not just in a garden bed. Thirdly, the low-growing plants bear fruit abundantly, and the violet-like peppers themselves can remain on the stems for a very long time without spoiling. The peppers have a heat level of approximately 30,000 SHU.

To ensure the plants continue to delight you with their numerous, beautiful, and very pungent fruits, it's important to follow proper gardening practices: water the plants regularly, keep them in the light, and rotate them evenly throughout the day, with different sides facing the sun. Filius blue dislikes dryness and heat, so it's best to mist the leaves frequently, even on cloudy days.

Pepper seedlings are sown in March. For the seedling period, select only light, loose soil with plenty of fertilizer. The optimal temperature for seed germination is 22 degrees Celsius (72 degrees Fahrenheit). The first shoots appear two weeks after sowing. Like sweet peppers, this variety requires transplanting when it has developed 2-3 leaves. It's best to transplant into a larger container, as the plant will grow and bear fruit directly in it. The first peppers ripen 80 days after transplanting. The plants bear fruit abundantly and continuously for up to 5-6 months.

Filius blue is most often grown purely for ornamental purposes, as the bushes produce attractive lilac flowers. The intense heat of edible chili peppers isn't to everyone's taste. However, if used in moderation, dishes in which this pepper variety is added acquire a unique piquancy.

Rowanberry

Another ornamental variety, renowned for its compact, branched, almost spherical bushes growing to 25-30 centimeters. The first fruits appear about 100 days after germination. The peppers themselves are round and solitary, measuring 2 x 2 centimeters. The average peppercorn weight is very small, 5-10 grams. The fruits are purple at technical maturity and dark orange at biological maturity. They protrude quite colorfully, creating a floral bouquet. The ripening period is very long (the growing season is 140 days), and the fruiting period lasts several months.

The Ryabinushka variety produces very spicy fruits with a pleasant peppery aroma. The peppercorns are primarily used to make paprika and other spices, as well as various pastes. Ryabinushka can also be used as a vegetable accompaniment to main dishes.

Another advantage of this variety is its versatility: seedlings can be planted outdoors, in a greenhouse, or left indoors in a pot on a windowsill. Rowan peppers are easy to grow. They easily tolerate low sunlight and temperature fluctuations, and thrive in a small amount of soil. Their root system thrives in, for example, a flower pot. Even in winter, with supplemental lighting, the peppers bloom and bear fruit beautifully. Their unique flavor remains unchanged throughout the seasons.

Cayenne

Cayenne pepper is a variety of pepper used to make various spices. These peppers are not typically eaten fresh.

Cayenne peppers are grown not only in areas where they are widely consumed—Africa, India, South America, and Western Europe. They are grown everywhere, as cayenne pepper is one of the world's finest hot spices. Cayenne peppers include chili peppers, Brazilian peppers, and Indian peppers.

Cayenne pepper plants grow quite tall, often reaching a height of up to one and a half meters. The foliage is large, elongated, and light green. The plant produces large white flowers. Cayenne pepper fruits vary in shape, typically conical or round. The peppers are small, reaching up to 10 centimeters in length. Color also varies: at maturity, they can be white, pink, orange, and red. When immature, the fruits are purple or green.

The peppers are filled with numerous cream-colored seeds. The plant bears fruit for several months. And if you grow the plants indoors, you can harvest them year-round.

This variety of chili pepper is extremely popular worldwide due to its rich chemical composition. Thanks to its minerals, vitamins, and phytonutrients, even eating it as a seasoning can have a beneficial effect on the body and provide it with beneficial microelements.

Hundreds of years ago, cayenne pepper was used not as a culinary addition, but for medicinal purposes. Numerous studies show that this pepper boosts immunity, has a positive effect on the heart and blood vessels, lowers blood glucose levels, prevents ulcers, stimulates appetite, reduces inflammation, soothes pain, and acts as a powerful antioxidant. This is far from a complete list of this pepper's miraculous properties.

Cayenne pepper is the most widely used pepper in the world. A huge number of medicines and dietary supplements are based on this pepper. Its use is believed to improve digestion, normalize metabolism, and so on.

Ogonyok

One of the most common pepper varieties, suitable for indoor growing. It belongs to the genus Capsicum and was created by crossing the Cayenne pepper with the Chilean pepper.

Ogonyok is a mid-season variety. If you plant the seedlings in May, you can enjoy the pleasant, piquant aroma of your dishes by July. The fruits reach technical maturity 120 days after sowing, and biological maturity is reached after another 20 days.

Fact: The advantage of this variety is that it can also be grown in open ground and in a greenhouse.

Medium-sized, densely foliated bushes, growing up to 60 centimeters tall, produce fairly large chili pepper fruits, weighing up to 45 grams. Like most similar varieties, this hot pepper is pod-shaped, very elongated, and bright red. The bushes produce numerous small fruits, which completely cover the plant.

This variety produces abundant harvests: indoor plants produce up to 4 kilograms of select hot peppers. Outdoors, however, the yield is somewhat lower. However, with careful attention to the seedlings, generous watering, and fertilizing at least three times per season, you can increase your red hot pepper harvest by a couple of kilograms.

Another advantage that gardeners won't overlook is the Ogonyok pepper's resistance to bacterial wilt and verticillium wilt. With proper care, the plants rarely become infected. They grow vigorously and spreadingly.

Ogonyok peppers are often used medicinally, in decoctions, seasonings, and tinctures. They are highly valued for their ability to stabilize blood sugar levels and reduce the risk of various tumors and ulcers.

In cooking, seasonings made from this pepper are particularly popular. Many restaurants don't prepare a single dish without using this pepper.

Spaniola

An excellent, hot, early-ripening pepper with a moderate heat. This pepper hybrid thrives in any climate zone. It can be planted both in open beds and in greenhouses. Either way, the yield is impressive – up to 4.5 kilograms of delicious peppers can be harvested from one square meter, adding a special flavor to any dish.

Sow seeds of this pepper for seedlings usually in February, so that a full harvest of ripe peppers can be harvested by August. New pepper seedlings can also be planted in July, which will produce a new wave of healthy fruits by October.

The first peppers ripen approximately 110 days after emergence. The medium-sized plants, sometimes reaching 120 centimeters in height, have medium foliage and a compact shape. The fruits are cone-shaped, very long and narrow, typically reaching up to 30 centimeters in length. The peppers are substantial – 40-45 grams. The skin is thick, shiny, and bright red.

It's best to train bushes with 3 or even 4 stems. Thanks to the additional shoots, the bush produces so many fruits that their size completely covers the crown.

Peppers with the Spanish name "Spanola" are very demanding when it comes to watering, fertilizing, light, and warmth. If the summer is cooler, it's best to keep the plants under plastic, occasionally lifting the plastic for ventilation.

Spagnola peppers are mildly spicy, so they can be eaten fresh and added to salads and main courses. They also have excellent flavor when canned, along with other vegetables.

Indian spear

The pepper, originally named Indian Spear, is suitable for growing in any climate zone and can be grown both in open ground and in greenhouses.

This variety is early maturing, meaning ripe peppers can be enjoyed as early as 105 days after sowing. The plants are indeterminate and grow over 125 centimeters tall. The bushes are branched and spreading, with a dense, dark green crown. Staking and shaping are required.

When biologically ripe, the peppers are bright red and weigh up to 10 grams. They have the typical elongated cone shape of hot peppers. The fruits are very spicy, so they are primarily used for canning or marinating. They can also be dried and used as a seasoning for main dishes.

Seedlings are sown in February and planted in early May, with up to five plants per square meter. With regular watering, loosening, and weeding, the yield per square meter reaches two kilograms. In a greenhouse, this figure is slightly higher, reaching three kilograms. The main value of this variety lies in its high yield and the marketable appearance of the resulting fruits.

Tonus 9908024

A mid-early variety of hot pepper, much loved by gardeners. It's chosen for its high yield—up to four kilograms of the fiery vegetable can be harvested from one square meter.

Tonus is a mid-early ripening variety. The fruit will need to wait at least 120 days to be ready for consumption. The peppers reach biological maturity only 145 days after sowing.

Tonus fruits are typically small and cone-shaped, but not as long as most hot peppers, often weighing no more than 15 grams. The peppers' skin is smooth and shiny. When fully ripe, the surface is a typical red color.

The bushes of this variety are medium-sized and not very branched. The leaves are medium-sized and notable for their slight wrinkles. The advantage of this variety is that it requires no training; it can be simply tied a couple of times.

The main advantages of Tonus also include its high resistance to many diseases, including viral infections.

Tip: This pepper variety boasts excellent viability. The plants thrive in open ground, even in Siberian conditions.

Astrakhan 147

One of the oldest domestic hot pepper varieties, it has stood the test of time. It was created back in 1943. by breeders of the Volgograd Experimental Station of the All-Russian Research Institute of Plant Growing. Initially, it was intended for cultivation only in the southern regions of the country in open ground. However, today, Astrakhan 147 is also widespread in temperate regions.

This variety is renowned primarily for its high yield of select peppers. A single plant produces an average of 30 very small peppers, weighing up to 24 grams.

The fruits themselves grow droopingly on the bush, clustered densely on the branches. The skin of the peppers is dense, thick, glossy, and bright red. The flavor of Astrakhan peppers is very hot and spicy.

The bushes are semi-standard, medium-sized plants, 50-60 centimeters tall. The stems and nodes are green, with slight purple pigmentation. The foliage is regular. The inflorescences are solitary and white.

Astrakhansky 147 is a mid-early hot pepper variety. Its growing season lasts 120 days. The peppers reach biological maturity by day 150. Due to its ability to bear fruit prolifically, the fruits can be harvested over several consecutive months.

This variety is highly valued due to its flexibility: it easily adapts to any environmental conditions and rarely gets sick.

Due to the enormous amount of beneficial microelements contained in its tissues, Astrakhan pepper is widely used for medicinal purposes in a wide variety of medical fields.

Astrakhan 628

Another productive variety, ideal for greenhouse cultivation. This variety thrives in warmth, and even during periods of drought and extreme heat, it easily withstands extreme weather conditions without dropping its flowers.

The bushes are characterized by low growth, reaching a height of no more than 50 centimeters. Despite their compact size, each plant produces up to 15 medium- to small-sized fruits.

The peppers themselves grow solitarily, are cone-shaped, stretching up to 10 centimeters and weighing an average of 20 grams. The flesh is thin and crumbly. When fully ripe, the peppers are scarlet. The flavor is sharp and the aroma is strong and spicy.

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Reviews

Veronica

Friends once recommended the "Ryabinushka" variety to me. Seeing the exotic-looking bush on the packaging, I immediately decided to buy a pack from Aelita. I thought the peppers looked beautiful on the bush, which meant they'd look even better in a pickling jar!

The seeds are very small, so when I sowed them, I thought I'd lose half of them. However, the seedlings sprouted quickly and evenly. The peppers quickly bloomed with tiny lilac and white flowers. It turned out that I'd gotten two types of peppers from the same packet: some peppers were cone-shaped and very small. At the technical stage of ripeness, the peppers, which grew no more than two centimeters long, were pale yellow. As they ripened, they turned red. I also got round, spherical peppers that were purple when ripe, then turned orange. They really did look a bit like rowan berries. I grew the peppers in open ground.

 

Lyudmila

I always buy different varieties of hot peppers, no more than 5-6 plants. I mostly grow them for fun. From my own observations, I've learned that hot peppers should only be grown in full sun, as they're not as hot and spicy in the shade. If they're constantly kept in low light, they take longer to ripen and have almost no heat. So, for the sake of seasoning, I plant two or three plants directly in the sun, and the rest in the shade, so I can add them to salads and then run around with a "burning mouth."

Martha

We live in Siberia. Hot peppers are highly prized here – they get the blood pumping during severe frosts. I highly recommend the Adjika hot pepper variety. It's a very good variety, and most importantly, it's productive. I only plant 5-6 plants, but the harvest is so high you won't be able to eat it next summer. The plants grow to the envy of everyone. The stems are strong, the leaves are large, and the fruits – what a sight! A sight to behold! Delicious, aromatic, they'll enhance any dish!

 

Marina

I planted Indian Spear peppers—a very good variety, and most importantly, a productive one. I sowed the seeds for seedlings in March directly into peat pots. The plants grew very densely, strong and vigorous. I was even afraid they would become crowded and I wouldn't have time to transplant them into the ground. However, everything went smoothly. The seedlings handled the transport perfectly.

The peppers bloomed profusely, and I was already harvesting in July. The plant produced a ton of pods, all uniform in shape and weighing approximately 7-10 grams. I was pleased to find that these peppers are quite easy to care for—just water and weed. I didn't even add any fertilizer, and the peppers set fruit well. Overall, it's a good variety. I'll collect my own seeds next year; we'll see what grows.