ALMA PAPRIKA PEPPERS are extremely productive heirlooms that are your best choice for drying and grinding for paprika spice. Also fabulous for fresh eating even at the white stage, as they are crisp and juicy with a spicy bite - great on the crudite tray with sour cream dip. Also for cooking (they combine exquisitely with sweet onion and mushroom) - makes an unforgettable chicken paprikash and for roasting and stuffing. One of my favorite all-round peppers to grow! Round, very thick-walled peppers, warm and very sweet. Ripens from creamy-white to orange to red. 70-80 days. 10 seeds.
ABOUT GROWING PEPPERS: Whether Sweet or Heat, peppers must be started indoors and really appreciate bottom warmth (80 degrees) and grow lights for vigorous starts. Be sure to pick varieties that will have sufficient time to complete their growth in your area. Also, hot peppers will be hotter as the temperature rises, so if you want heat and live in the north, buy the hottest varieties available so you won't be disappointed. Vice versa for the south. Use gloves when handling hot pepper seeds and some of the hot peppers themselves. Start peppers indoors 8 weeks before transplanting. Sow seeds 1/4" deep. Keep soil moist. Peppers may take up to two weeks to pop up. When weather warms (daytime soil near 80 degrees and nighttime temps above 50 degrees) you can transplant into rich prepared soil in a sunny position, about 18'' apart and, if in rows, about 24'' apart. I like to give my peppers some support, usually a stake or cage, as productive plants can keel over from the weight of their fruit. Consider spacing your peppers around your vegetable garden, as they can be helpful in warding off furry invaders of your greens and such. Use organic mulch to fend off weeds and keep soil moist in hot dry summers. Peppers need regular moderate watering, but water from below. Peppers are so versatile. You can use fresh, cook them in a variety of ways, dry many varieties easily, and freeze many varieties for later cooking.