Spicy Green Spiral Chilli Pepper Seeds
Spicy Green Spiral Chilli Pepper Seeds
293 Ratings
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$4.99
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$4.99
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Grow your own spicy and flavorful green chilies with these Spicy Green Spiral Chilli Pepper Seeds. These seeds produce unique, curly peppers that are perfect for adding a kick to your culinary creations.
Highlights:
- Product Type: Bonsai
- Size: Small
- Use: Indoor Plants
- Style: Annual
- Flowerpot: Excluded
- Full-bloom Period: Spring
- Climate: Tropics
- Cultivating Difficulty Degree: Very Easy
- Type: Blooming Plants
- Variety: Albizia Flower
Note: Each pack contains 200 pcs of seeds.
- Soil requirements: Spicy green spiral chilli pepper seeds thrive in well-draining, fertile soil with a pH level between 6.0 and 6.8. The soil should be rich in organic matter to support healthy growth.
- Sunlight needs: These seeds require full sun exposure, which means they need at least 6-8 hours of direct sunlight daily to grow optimally.
- Watering requirements: Water the plants regularly, keeping the soil consistently moist but not waterlogged. It's important to water deeply and allow the soil to dry slightly between watering sessions to prevent root rot.
- Planting season: The best time to plant spicy green spiral chilli pepper seeds is in the spring, after the last frost has passed. In warmer climates, they can also be planted in late summer for a fall harvest.
- Depth and spacing: Plant the seeds about 1/4 inch deep in the soil. Space the seeds approximately 18-24 inches apart to allow for adequate air circulation and growth.
- Germination time: The seeds typically germinate within 7-14 days under optimal conditions. Ensure the soil temperature is between 70-85°F (21-29°C) for best results.
- Maturity time: Spicy green spiral chilli peppers usually reach maturity in about 70-85 days after planting.
- Harvesting time: The best time to harvest the peppers is in the early morning when the temperatures are cooler. This helps to maintain the peppers' crispness and flavor.
- Harvesting tips: Use a sharp knife or scissors to cut the peppers from the plant, leaving a small portion of the stem attached. Handle the peppers carefully to avoid bruising. Store the harvested peppers in a cool, dry place or refrigerate them to extend their shelf life.
