Pepper Poxigo F1 - Capsicum annuum

The 'Poxigo F1' Pepper (Capsicum annuum), also known as Poxigo F1' Sweet Pepper ' is a Catalan hybrid variety of the Padrón type prized for its mild flavour and versatility in cooking. Ideal for tapas and salads when harvested young and immature, the fruit is a delightful addition to Mediterranean cuisine. As it matures, its flavour develops and can become slightly spicier. Plant from April to June, after the last frosts, in warmed soil, for a harvest from July to October.

The  'Poxigo F1' Pepper is an annual plant from the Solanaceae family with a bushy habit, reaching around 50 cm in height. Its green, lanceolate, and alternate leaves measure between 10 and 15 cm in length. Flowering, which occurs from June to August, reveals small star-shaped white flowers. The trapezoidal or conical-shaped fruits are 5 to 6 cm long when harvested young for a mild flavour. At maturity, they reach 8 to 10 cm in length and can develop a slight spiciness. The colour of the fruits changes from green to red at full ripeness. The flesh is thick, juicy, and flavourful, offering a rich taste experience. The stems are sturdy, supporting the weight of the fruits well, making cultivation easier without the need for staking.

In the kitchen: the Poxigo F1 pepper is a true culinary asset thanks to its mild flavour and crunchy texture. Harvested young, it is ideal for tapas, fried in olive oil with a pinch of salt, following the Spanish tradition. Its juicy flesh makes it perfect for fresh salads or stir-fries, where it adds a slightly sweet note. As it matures, it develops a hint of spiciness, ideal for enhancing sauces, sautéed dishes, or stews. This versatile pepper is suitable for both quick cooking and raw use, adding colour and flavour to your Mediterranean or summer dishes.

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

Growing conditions: the 'Poxigo F1' pepper prefers full sun and well-drained soil rich in organic matter. Planting in the ground should be done after the last frosts, usually in May. Regular watering is essential, avoiding wetting the foliage to prevent diseases. Mulching around the base of the plant helps retain soil moisture and suppress weeds. Harvesting takes place from July to September-October, depending on climatic conditions. It is done by cutting the peduncle with secateurs or a knife.

Peppers and Chillies come from the same plant! It is through successive selections that the mild-flavoured Pepper and the spicy Chilli have been obtained. The heat of Chillies 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 around the world. Apart from a few varieties, Peppers and Chillies are grown as annuals in our climates. They belong to the Solanaceae family, which includes five main species: Capsicum annuum (the most common), Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsicum pubescens.

Peppers and Chillies are rich in vitamins and antioxidants, including capsaicin, which is responsible for the more or less fiery flavour of these fruits.