Varieties of semi-hot peppers for growing outdoors

Everyone knows that peppers can be sweet or hot. Even without delving into the intricacies of breeding, one can determine the pungency of the fruit or its absence by its appearance, and especially by its taste.

But science has its own rules, and there's a scale that measures the heat of peppers in specific units. Capsaicin gives peppers their spiciness, and the more capsaicin, the higher the heat rating. Scoville heat units—that's how the unit that measures a pepper's heat is written—and their name, Scoville, comes from the American scientist William Scoville.

Sweet peppers lack capsaicin, while the hottest varieties—Carolina and Devil's Breath—have levels exceeding 1,570,000 Scoville units. Fruits with average levels occupy an intermediate position and are usually classified as semi-hot. They offer a wide variety of uses in cooking, marinades, pickles, and preserves. Many varieties in this group have thick-walled fruits, distinctive aromas, and varying skin colors.

Fresh, vitamin-rich salads, all kinds of sliced ​​peppers, sauces, dressings, and pastes—the semi-sharp red, yellow, and orange peppers add a piquant flavor, aroma, and pleasant aroma to any dish. They are suitable for pickling, canning, salting, and even drying on an industrial scale. Drying thick-walled, fleshy peppers at home is quite difficult, so other methods are used for preserving the fruit for future use.

The cultivation techniques for these peppers are standard, but the ripening time of the variety or hybrid must be taken into account to ensure a good harvest. For regions with a short summer season, early-ripening peppers are recommended; when grown from seedlings, they can produce their first fruits as early as late June or early July. It's preferable to grow the crop in protected soil, using greenhouses, as well as hotbeds, tunnels, and arches. The semi-hot pepper line includes many varieties, including indeterminate (tall peppers) and small determinate varieties, and this factor should also be taken into account.

Semi-hot peppers typically produce cone-shaped fruits, although there are exceptions, such as Numex Suave Orange or Mulato Isleno, which produce heart-shaped peppers. They require warmth, good light, moisture, and adequate nutrition. Under these conditions, the plants will produce abundant fruit, and the fruits themselves will be juicy and fleshy.

Semi-hot varieties

Gardeners grow varieties of semi-hot peppers bred in Russia and abroad. The choice of pepper depends on various factors, so it's always important to carefully study the variety information and consider various parameters. Here's what to look for:

• ripening periods;
• usage;
• fruit weight;
• taste qualities;
• crop yield.

Many also pay attention to the aesthetic characteristics, if only because beautiful fruits are always pleasing to the eye and harvesting such a crop from the bushes is a pleasure.

Our review features some of the best semi-hot peppers, successfully grown by lovers of spicy and savory fruits in various regions of the country. Yield figures for varieties and hybrids are calculated not per plant, but per square meter of planting.

Red lightning

Although peppers are heat-loving crops, they can be grown in a polycarbonate greenhouse or under plastic film in Siberia or the Urals. For example, the productive hybrid "Molniya Krasnaya" (Red Lightning) will delight you with excellent, semi-hot peppers in just 110 days. The key is to provide the plant with proper care, and you'll have an excellent seasoning for all your dishes.

This mid-early pepper grows to approximately 110-115 cm in height and produces fruit best under plastic covers. The hybrid is characterized by a consistent fruit set and high yields. The bush is semi-sprouty and has medium foliage. Growing from seedlings is recommended; otherwise, in harsh climates, the wait for harvest will be too long.

The fruits are long, cone-shaped, whitish-green when unripe and red when fully ripe. They weigh approximately 120-130 grams, and the flesh is juicy and slightly sweet. The spiciness comes from the internal partition, giving the fruit a semi-hot flavor.

The hybrid's fruits are distinguished not only by their piquant flavor but also by a very pleasant aroma. Red Lightning is suitable for all types of processing, including making sauces and seasonings.

Black lightning

The Black Lightning pepper plant produces astonishing fruits. The cone-shaped pods are initially dark purple, then develop a reddish tint, and finally become almost black.

A mid-early hybrid (up to 113 days), with a vigorous bush and spreading branches. The plant height is up to 60 cm. The drooping fruits have a beautiful glossy skin, weighing up to 120 grams. The peppers have a sweet flavor with a distinct spicy note. The narrow, elongated, conical pods of Black Lightning have thin walls, but the flesh is juicy. Most of the capsaicin is contained in the membranes of the fruit.

The Black Lightning hybrid is productive and very resistant to many diseases.

The pepper is suitable for salads, fresh (it looks very beautiful when sliced), and also for pickling and marinades.

Shows best results when grown in greenhouses.

Indian elephant

The mid-season Indian Elephant variety is a medium-sized bush with abundant, fragrant, juicy peppers. The plant typically reaches 70 cm in height and has a compact habit.

This easy-to-grow pepper tolerates drought well but requires good light. To get the most out of this variety, it's best to plant it in a sunny, draft-free spot. Peppers are greenish when ripe, turning dark red when fully ripe.

The pods are long, reminiscent of an elephant's trunk, hence the variety's name. They average about 20 grams in weight. Up to 30 pods can form on a single bush. This variety is considered one of the best semi-hot peppers for pickling and eating fresh. The flavor is sweet and pungent, with a distinct aroma. The pericarp of the fruit is about 2 mm, making these peppers suitable for drying at home.

It's recommended to sow seeds for seedlings in late February, keeping in mind that peppers are planted in the greenhouse in mid- to late May. The soil should be warmed to 14ºC.

Yield indicators: up to 3.5 kg.

Santa Fe Grande

The Santa Fe Grande pepper variety is characterized by a moderate heat and a sweet flavor. This pepper grows wild in remote Mexico, so growing it here requires optimal conditions.

In cool climates, Santa Fe Grande should be planted only under cover. The bush is stocky, sparsely foliated, and reaches a height of up to 60 cm. The plant produces cone-shaped fruits weighing approximately 80 grams. The coloration progresses through several stages, beginning with light green, then orange, and finally bright red. The fruits of this variety have thick, juicy walls, making them ideal for marinades and pickles.

This variety is very productive, but requires proper cultivation practices and adequate nutrition. Santa Fe Grande seeds can take up to 18-21 days to germinate, so take this factor into account to avoid delays in sowing.

During harvest, plants require large amounts of phosphorus and potassium. Basic fertilizers should include these components.

Mulato Isleno

The Mulato Isleno pepper, a pure-breeding variety renowned for its unique, aromatic flesh, boasts a pleasant, spicy-sweet flavor.

The plant is not very tall, but with proper care, the yield is truly impressive. In cooler Russian regions, it requires cultivation under cover.

The fruits have a unique shape, reminiscent of small, pot-bellied hearts. The peppers reach approximately 13-15 cm in length.

The skin color ranges from deep green to very dark brown, with a purple tint. Mulato Isleno peppers taste very similar to Poblano peppers, but by Scoville standards, they are less pungent, with a more piquant and subtle flavor.

Numex Suave Orange

The original "crumpled" fruits of the Numex Suave Orange variety have an equally amazing flavor and aroma. This variety is related to the famous habanero, but unlike it, the yellow-orange Numex Suave Orange has a sweet and tangy flavor with a citrusy undertone.

The habanero is a legendary Mexican pepper, known for its intense heat. It's hard to imagine Mexican cuisine without it, but not everyone can handle its heat. The Numex Suave Orange variety is not as hot, but rather piquant. It's an early variety, with the first fruits—thick green cones—ready to harvest after 115 days. Full ripeness requires another 15-20 days, at which point the peppers will turn orange. They weigh approximately 100 grams, have a dense shell, fleshy walls, and wrinkled skin.

It is recommended to plant this variety in a greenhouse or hotbed, as it requires warmth and good lighting.

Numex Suave Orange is suitable for making sauces, hot seasonings, and salads.

Thunder

This semi-hot hybrid produces fruits up to 140 grams. Thunder is an early pepper; the first long, conical pods can be harvested after just 90 days.

Unripe fruits are dark green; when ripe, the skin turns bright red. The pods are 20-24 cm long and about 4-5 cm in diameter. The fruit walls are not particularly thick, with the pericarp reaching 4-5 mm.

The variety grows low, densely foliated bushes. The leaf blades provide excellent protection from the heat. The peppers themselves are drooping and grow in clusters, giving these small plants a very attractive appearance.

It is recommended to grow this pepper indoors, although in southern regions it also grows successfully outdoors. The Thunder hybrid is productive and suitable for all types of processing. The peppers have a pleasant, mildly spicy flavor and a classic pepper aroma.

The hybrid's distinctive feature is its shelf life while maintaining all its taste properties and its suitability for transportation.

Cohiba

Another mildly hot F1 pepper hybrid, with the colorful name Cohiba, was developed by Japanese breeders. It was named after a famous brand of cigars produced in Cuba.

The hybrid is early, fruits begin to be harvested after 100 days (subject to proper care).

The bush grows up to 75 cm, with medium foliage. In most Russian regions, it is grown by sowing seeds for seedlings, then planting them in a greenhouse or in raised beds. Best results are achieved when growing the hybrid under cover.

The fruits are narrow, cone-shaped pods, initially dark green, then bright red when fully ripe. Cohiba peppers have varying flavors at different stages of ripeness. Initially, the fruits have a sweet, slightly spicy taste, but as they ripen, they become fiery and piquant at biological maturity.

Knowing this characteristic of the Cohiba hybrid allows you to adjust its harvesting time. The pericarp of the fruit is approximately 3-4 mm. The average pepper weight is no more than 50 grams. Cohiba is pickled, used in salads, and as a flavoring for various dishes. The pods of the hybrid are used to make seasonings and sauces.

Reviews

Karina, Irkutsk region

Last year I grew several varieties of hot peppers, including Kokhtiba. It's a hybrid, early and productive. I also grew Cayenne and Red Fat Man. I liked them all, but Kokhtiba was the best. I planted five of them and made pickles from the peppers. My husband and all his friends ate them and raved about them. I'll plant more next year.

Evgeniya, Belgorod

This was my first year trying hot peppers, but I specifically bought a mildly spicy variety. It was Indian Elephant, and it didn't disappoint. I always grow sweet peppers, but this was a first for me. Plant it in a corner of the plot, as I was immediately told to grow the hot variety away from the bell pepper.

The fruit grew well, including pods. I made a couple of jars for pickling, and then finely chopped the fruit and put it in the freezer. I add it to everything; now my whole family asks for soup and stew with it. Next year I'll plant more of this pepper; I stocked up on my own seeds.

Yuri, Moscow

I planted two hot pepper hybrids at my dacha: Buffalo Horn and Red Lightning. What can I say—both are good, productive, and have excellent flavor. My wife pickles them and adds them to cucumbers for pickling. They start out mild, but then they become very hot. Although I've been told it depends on the sun and heat. The walls themselves are sweet, while the partition is hot. We tried the peppers themselves—they taste like sweet bell peppers, only a little hotter. But the partition—yes, it's very hot.