Come riconoscere i peperoncini (grazie agli amici dell’azienda Carmazzi e a Massimo Biagi) Identificare le cinque specie di capsicum non è semplice. Una chiave pratica di identificazione è data dalle caratteristiche

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Yankee Bell Pepper: (Capsicum annuum) This plant provides wonderful red bells for northern climates. It is a strongly branched plant with good cover, producing 6-10, 3 to 4-lobed, medium-size, green to red fruits. The Ya

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• Alternative medicine
• Bell pepper
• Capsicum
• Fruit
• Vitamin C
• Black pepper
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Hot Paper Lantern: (Capsicum Annuum) This plant is characterized by its eye-appealing, elongated and wrinkled, lantern-shaped fruits that are 3-4" long. Larger than regular Habaneros, they offer the same mouthblistering

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• Botany
• Land management
• Plant reproduction
• Habanero chili
• Seed
• Mulch
• Capsicum
• Fruit
• Agriculture
• Medicinal plants
• Chili peppers

Padron Pepper: (Capsicum annuum) Famous in Spain, these unique peppers are named after the town where they originated. Harvest Padron peppers when they are[removed]" long. About 1 out of 20 fruits will be hot, and the res

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• Americas
• Agriculture in Mesoamerica
• Cuisine of the Southwestern United States
• New Mexican cuisine
• Capsicum
• Botany
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• Padrón
• Poblano
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• Agriculture

HOW TO GROW with PEPPERS FIRST THINGS FIRST. Your plants may arrive dry and thirsty. Give them a drink, watering until the pot turns dark brown. Keep plants in a bright spot protected from cold, and plant after the last

Source URL: bonnieplants.com

• Americas
• Capsicum
• Habanero chili
• Poblano
• Banana pepper
• Bell pepper
• Scoville scale
• Pickling
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Conchos Jalapeno (F1): (Capsicum Annuum) This plant produces fruits that are dark green and cylindrical with moderate heat. The fruits are big: 1 3/4" x 3-4" long and very smooth. Tall plant yields heavily and picks easi

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• Cuisine of the Western United States
• Tex-Mex cuisine
• Chili peppers
• Jalapeño
• Capsicum
• Salsa
• Cheddar cheese
• Food and drink
• New Mexican cuisine
• Cuisine of the Southwestern United States

PIZZAS MARGHERITA – Napoli, bocconcini, roasted cherry tomatoes finished with fresh basil[removed]SPICY PEPPERONI – Napoli, bocconcini, red capsicum finished with chilli oil and fresh parsley

Source URL: www.nobbysarc.com.au

• Snack foods
• Bruschetta
• Antipasto
• Pesto
• Potato chip
• Capsicum
• Everyday Gourmet with Justine Schofield
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Joe’s Long Cayenne: (Capsicum Annuum) Originating in Calabria, Italy, this heirloom variety offers fruits that are 8" to 10" long, thin-skinned, and tapered to a small point. This variety can be dried to create hot pep

Source URL: www.humbleseed.com

• Land management
• Americas
• Cuisine of the Southwestern United States
• Agriculture in Mesoamerica
• New Mexican cuisine
• Capsicum
• Seed
• Mulch
• Poblano
• Agriculture
• Medicinal plants
• Chili peppers

Classificazione botanica del peperoncino (grazie agli amici dell’azienda Carmazzi e a Massimo Biagi) Il peperoncino appartiene alla famiglia delle solanacee genere capsicum. Le varietà sono almeno[removed]E’ molto dif

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Hungarian Hot Wax: (Capsicum Annuum) This fruit, developed in Hungary, is eye-appealing. With a pretty golden colored skin that resembles bees’ wax, when fully ripened, the Hungarian HotWax is more orange-red in color,

Source URL: www.humbleseed.com

• Americas
• Plant reproduction
• Chili peppers
• Plant sexuality
• Seed
• Capsicum
• Pickling
• Poblano
• Medicinal plants
• Agriculture
• Food and drink