High-yielding, apple-type variety of chilli peppers. Fruits are yellow, then red when ripe, round, mildly hot and weigh 90-100 g. Peppers are used as a spice and whole fruits can be preserved at any ripeness stage. The optimum germination temperature is 22-25 °C.
Seeds sprout in 14-22 days. The fruit has a capsaicin content of 1000-2000 on the Scoville scale (SHU).
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Data sheet
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