Pepper Terrazzi F1 plant - Capsicum annuum

The 'Terrazzi F1' hybrid pepper is a variety of small stature but very productive, ideal for growing in pots on the terrace, balcony or vegetable garden. It produces small, horn-shaped peppers, yellow-gold to orange in colour, which are harvested when they reach about ten centimetres. With a sweet and sugary flavour, they can be eaten as is as an appetiser or cooked in all your summer dishes: skewered, roasted in the oven and marinated in oil with garlic, on a griddle, in ratatouille... Plug plants are planted from April to June, after the frost, for a harvest from July to October.

Peppers and chillis come from the same plant! They are the result of successive selections that have produced the Pepper, with its sweet flavour, and the chilli, with its spicy flavour. The heat of chillis 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 Chillis are grown annually in our climate.

They belong to the Solanaceae family and are divided into five major 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, purple, etc. Their shape varies: square, elongated, semi-long...

Peppers and chillis are rich in vitamins and antioxidants, including capsaicin, responsible for these fruits' more or less burning flavour.

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

These fruit vegetables are demanding plants, requiring very rich soil and enjoying full sun exposure.

Harvesting: The harvest 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 chillis can be stored in the refrigerator for several days. They can also be frozen or dried.