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Alma Paprika Pepper

  • The Alma Paprika Pepper is a variety of sweet pepper that is widely used to make Hungarian paprika. The pepper is named after the Hungarian town of Alma, where it was first cultivated. It has a distinctive conical shape and thick walls, making it ideal for drying and grinding into a fine powder.


    Alma Paprika Peppers are typically bright red in color when fully mature, but they can also be yellow or orange. They are very sweet and mild, with a Scoville heat rating of 0-500. This makes them perfect for making sweet paprika powder, which is used to add flavor and color to a variety of dishes, including stews, soups, and sausages.


    Seeds per pack: 20

    • Soil Preparation: Peppers prefer well-draining soil that is rich in organic matter. Before planting, work compost or well-rotted manure into the soil to improve its texture and fertility. Peppers prefer a soil pH of 6.0 to 6.8.

    • Planting: Alma Paprika Peppers are warm-season crops that should be planted after the danger of frost has passed. Plant seeds indoors 8-10 weeks before your last expected frost date. Transplant seedlings into the garden when they are 6-8 inches tall, spacing them 18-24 inches apart in rows that are 24-36 inches apart.

    • Watering: Peppers require regular watering to keep the soil moist. Provide about 1-2 inches of water per week, depending on weather conditions. Avoid overwatering, as peppers can be prone to fungal diseases in waterlogged soil.

    • Fertilizing: Peppers are heavy feeders and require regular fertilization to produce a bountiful harvest. Use a balanced fertilizer at planting time, and apply additional fertilizer every 4-6 weeks throughout the growing season.

    • Pest and Disease Control: Peppers can be susceptible to a variety of pests and diseases, including aphids, flea beetles, and bacterial leaf spot. To control pests, use insecticidal soap or neem oil as needed. To prevent disease, practice good sanitation and avoid overhead watering.

    • Harvesting: Alma Paprika Peppers are ready to harvest when they are fully mature and bright red in color. Cut the peppers from the plant using a sharp knife or scissors, leaving a small stem attached. Be careful not to damage the stem or other peppers in the process.

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