Hot Pepper, Capsicum annuum ‘Spanish Spice’. A mild but flavorful pepper. Prepare the same as Padron chiles: Heat in skillet with olive oil until the skin is blistered, then sprinkle with sea salt.
Details
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Spanish Spice
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Height:
18-24 in. (45-60 cm)
Spacing:
18-24 in. (45-60 cm)
Sun Exposure:
Full Sun
Heat (Pungency):
Mild (1 to 1,000 Scoville Units)
Fruit Shape:
Tapered
Fruit Size:
Medium (4″ to 6″ in length)
Large (more than 6″ in length)
Fruit Color:
Green changing to red
Disease Resistance:
Unknown – Tell us
Seed Type:
Hybrid
Usage:
Fresh (salsa, salads)
Frying
Stuffing
Roasting
Drying
Pickling
Other details:
Suitable for growing in containers
Soil pH requirements:
5.6 to 6.0 (acidic)
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)
Propagation Methods:
From seed; sow indoors before last frost
Seed Collecting:
N/A: plant does not set seed, flowers are sterile, or plants will not come true from seed
Days to Maturity:
Early (55-68 days)
Read more: http://davesgarden.com/guides/pf/go/78717/#ixzz3JXnqT4vI
