Hot Pepper, Szegedi 179 Paprika (Organic)
Capsicum annuum. Hot. 70 days.
This is the perfect pepper for making spicy paprika, as the name suggests. Somewhat slender, 4” long red fruit are three to four times fatter than a cayenne with blunt tips. Good flavor when fresh but excels when dried. Fruit dries very easily even in our short season, cool climate. Homemade fresh ground paprika from a Hungarian pepper, like Szegedi 179 Paprika, is a very special thing. The aroma and rich flavor are unmatched. Originally from a Hungarian seed company.
Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots when they have their first two true leaves. Transplant out into the garden after danger of frost has passed, typically late May in western Oregon.
To save seed, wait until fruit is fully ripe. Remove seeds from fruit and dry. Isolate from other pepper varieties of the same species by at least 500 feet.