Pepper Balconi (mini) F1 plants - Capsicum annuum

The Balconi F1 pepper is a variety of small but productive and disease-resistant development, ideal for growing in pots on the terrace, balcony or vegetable patch. It produces mini horn-shaped fruits, which turn red when ripe and are harvested when they reach about ten centimetres. With a sweet and mild flavour, they can be eaten as an appetiser or cooked in all your summer dishes: skewered, grilled in the oven and marinated in oil with garlic, on planchas, in ratatouille... After frost, the young Pepper plants are planted from April to June for a harvest from July to October.

Peppers and Chilies come from the same plant! They result from successive selections that have led to the Pepper, with its mild flavour, and the Chili, with its spicy taste. The strength of Chilies is measured on the Scoville scale, ranging from 0 to 10 (0 corresponding to the Pepper). They were introduced to Europe by Christopher Columbus and quickly spread throughout the world. Apart from a few varieties, Peppers and Chilies are annual plants grown in our climate.

They belong to the Solanaceae family and are divided into five main species: Capsicum annuum (the most common), Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsicum pubescens.

The fruits, initially green, will take on their final colour as they ripen: red, yellow, brown, orange, and purple... Their shape varies: square, elongated, semi-long...

Peppers and Chilies are rich in vitamins and antioxidants, including capsaicin, responsible for these fruits' burning flavour.

In terms of cuisine, Peppers and Chilies are present in many cuisines around the world and can be prepared in multiple ways. Peppers can be eaten raw or cooked, stuffed, marinated, grilled, in salads, or ratatouilles, while fresh or dried chillies add spice and heat to dishes depending on their strength.

These fruit vegetables are greedy plants, requiring vibrant soil and enjoying full sun exposure.

Harvesting: Harvesting takes place from August to October (or as early as July for some varieties) by cutting the peduncle with pruning shears or a knife.

Storage: Peppers and Chilies can be stored in the refrigerator for several days. They can also be frozen, preserved in water or oil, or dried.