Lungo Picaro hot pepper Seeeds , Capsicum annuum, Caribbeangardenseed

The Lungo Picaro hot pepperit is excellent in the kitchen for the preparation of spicy oil, chilli jam, chilli cream and to be used fresh in appetizers or diced on various dishes (orecchiette with turnip tops, linguine, spaghetti). It will give your dishes an irresistible Mexican touch. Known and appreciated for typical Sicilian and Calabrian recipes. 

Long hot pepper that has shown exceptional qualitative and quantitative characteristics over the years. The plant is very vigorous and precocious, short internodes, excellent fruit set with hanging fruiting. The peppers it produces are elongated, very spicy and conical and with the particular uniformity of the fruits, in fact they are regular from the knot of the first flower to the end of the autumn cycle. The length is 16-17 cm and the caliber 2.5-3.5 cm with an average weight of 40-45 gr. They can be harvested before ripening in a bright dark green color or bright red when fully ripe. With a strong and decisive flavor, it is to be consumed fresh. 
Caution: Recommend using gloves while processing these peppers. Avoid touching skin and eyes.

Annual. 70 days. 18-24″ height. 12-18″ spacing. Produces 5-6″ thin, curled hot peppers that mature from green to red. SHU 30,000-50,000

• Cuisine: Dried, pickled, hot sauce, seasoning for hot dishes.
• Disease Resistance: Good
• Germination: Good
• Maturity: 75 days
• Productivity: Average
• Type: Hot cayenne
• Plant Shape: upright
• Plant Size:
• Height: 30 inches
• Width: 18 inches

 Cultivation: We recommend transplanting in the open field from March to July and in the greenhouse from September to February. 

The peppers, even if they are erect-bushy, need a small brace to reinforce the main stem. No interventions such as topping or other green pruning are necessary. To have more vigorous and productive plants, the Lungo Picaro pepper can be transplanted in the hottest periods and in sunny positions . The optimal soil must be permeable, deep and fertile (rich in already decomposed organic matter). L ‘ irrigation it can be successfully carried out by drip planting or in any case with irrigation methods that do not wet the leaves to avoid the proliferation of fungal diseases.

Planting depth: Bury root ball and up to 1″ of stem.
Tilling: Optional but does improve drainage and helps roots grow.
Light Requirements: Full Sun. Peppers like heat but a string of days in the 90’s will often halt blooming and pepper development. This stress can take a week or more to recover from delaying and reducing harvest. Woven shade cloth supported above the plants by poles is used by some growers to moderate sun exposure.

Watering: Without rain, peppers need watered well 1 – 2x per week depending on how hot it is. Your soil type will also affect water needs. Carefully observing the plants and how long your soil remains damp is the best way to learn how to manage your unique conditions. To prevent fungal disease water late morning or early afternoon so the sun will quickly dry the leaves and stems. If you must water on cool, cloudy days, wet the soil below the plants, ie. keep the leaves dry.