A medium early variety for cultivation in the open and indoor. The vegetation period from germination to biological ripeness is 115 to 125 days. The bush is compact, with a height of 15"-25" (40-60 cm). The fruits are large and conical. In the technical maturity, the pepper is yellow-white color, in a biological ripeness is orange-red, weighing of 2-5 oz (80-120 g), with a thickness of 0.2" (4-6mm). Valued for high yield, good storability, and transportability.
USE THIS METHOD FOR GERMINATION
Place your pepper seeds in the freezer or refrigerator for two days. Remove the seeds and position them in a folded-up paper towel. Dampen the towel with water. Place the towel on a plate and cover it with a dark bowl. Situate it on top of a warm spot that is anywhere between 80 to 90 degrees Fahrenheit. Check your seeds each day and dampen the towel when needed.
Temperature is extremely important for pepper seed germination (80 to 90 F (25 to 30 C). When they germinate, bury them under a light layer of sterile potting soil.
Plant them 18 to 24 inches (40 to 60 cm) apart in a sunny, well-drained spot. Pepper plants need at least 6-8 hours of sunlight per day. Mix compost or other organic matter into the soil when planting.
Water immediately after planting, then regularly throughout the season. Aim for a total of 1-2 inches per week (more when it’s hotter). Support each pepper plant with a stake or small tomato cage, to help bear the weight of the fruit once it begins to produce. Harvest peppers with shears or a knife, then store in the fridge. Be sure to pick all peppers before the first fall frost comes.