White pepper Bellkaro F1 plants - Capsicum annuum

The 'Bellkaro' F1 White Pepper is a hybrid variety distinguished by the ivory white colour of its fruits, which then turn beige, light yellow, and finally red. Its peppers are square-shaped, regular, fleshy, juicy, and have a very mild flavor, pleasantly sweet. They are perfect for preparing stuffed peppers or adding colour to kebabs, mixed with peppers of different colours. The plant is compact and robust, with average productivity. Being heat-demanding, the pepper requires very rich soil that remains slightly moist. The 'Bellkaro' F1 Pepper seedlings are planted from April to June, after frost, for a harvest from July-August to October.

Peppers and Chilies come from the same plant! They are successive selections that have resulted in the Bell Pepper or Capsicum, with a mild flavour, and the Chili, with a spicy flavour. The strength of Chilies is measured on the Scoville scale, ranging from 0 to 10 (0 corresponding to the Capsicum). They were introduced taken from the Americas to Europe by Christopher Columbus and quickly spread around the world. Apart from a few varieties, Peppers and Chilies are plants grown as annuals in our climates.

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 during ripening: ivory white, red, yellow, brown, orange, purple, etc. Their shape varies: square, elongated, semi-long, etc.

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

In terms of cuisine, Bell Peppers and Chilies are present in many world cuisines and can be cooked in various ways. Peppers can be eaten raw or cooked, stuffed, marinated, grilled, in salads, ratatouilles, etc., while Chilies, fresh or dried, enhance and spice up dishes according to their strength.

These fruity vegetables are greedy plants, requiring very rich soil and enjoying full sun exposure.

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

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

Gardener's tip: We recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth. You can also opt for a mineral mulch (bricks, slate, etc.) which will help accumulate heat.

Note: our young plug plants are professional products reserved for experienced gardeners: upon receipt, transplant and store them under cover (veranda, greenhouse, cold frame, etc.) at a temperature above 14°C (57.2°F) for a few weeks before being installed outdoors once the risk of frost is definitively eliminated.