Aji brazilian dedo de marco, Pepper Seeds ( Capsum Baccatum) from Brazil,Mild

Medium hot Aji (Capsicum baccatum v. pendulum) from Brazil. Prolific, tall plants give high yields of hot, about 10cm long pods.Hanging from the large number of thin fruit. It is a perennial. As with other Capsicum baccatum have petals of yellow-brown spots with yellow anthers. The rest of the petals are white. In our conditions ripen first fruits in early August. Slim fetus is 8-10 cm long stems with a diameter of one centimeter. The tip is slowly narrows. Usually it is slightly curved, sometimes twisted and bent downwards. The color changes from green to pale yellow, orange to bright red at full maturity. The plant is very fruitful. The fruit is sweet juicy, thin with a pleasant aroma and taste.
Central is hotness 20 000 to 40 000 SHU. Pal started slowly, after a few seconds suddenly increases and tongue in my mouth feel with thousands of needles that are in the mouth respiration varies chilling wind while the sharp burning. After a few minutes pal suddenly disappear. Cultivation is not difficult. We can be grown outdoors. Pepper Loves the full sun
Sow seeds indoors ¼" deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.

Sow seeds indoors ¼" deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.
Pepper varieties come from tropical humid regions. The temperature, moisture, and air circulation all play a role in growing plants from seeds. Too little heat, too much moisture, and lack of air circulation will cause poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil becomes too dry or too wet, which can lead to disease and fungus. We have experienced disease and low germination when using these types of products. Use Organic Seed Starting Material for best germination results.

Peppers often like to take their sweet time germinating. They can be up in a week, and some will take almost a month. Even with paper towel germination testing, they can take long. I am not sure why, but it is a normal occurrence. So plan and make sure you start them early enough! Also, remember they like heat to germinate so make sure you have a heating mat or something to keep the soil warm. Placing them up on top of the fridge often works too since it is normally warmer up there.

Growing Peppers: Peppers, like tomatoes, grow in well-drained fertile soil. Almost all peppers have the same requirements for successful growth.  Plant them in good, well-drained, fertile soil – and make sure they get lots of sunlight and a good inch of water per week.  In many ways, they mimic the same requirements needed for growing great tomatoes. At Planting Time: We plant all of our peppers with a good shovel full of compost in the planting hole, and then give them a good dose of compost tea every few weeks for the first 6 weeks of growth.  We also mulch around each of our pepper plants with a good 1 to 2″ thick layer of compost. Growing Hot Peppers in Container, Peppers can be grown all year long in containers. It is suitable for apartment dwellers and gardeners who live in cool regions where the number of growing days are limited. Many pepper enthusiast grow peppers in pots so they can have fresh peppers all year long. It’s best to use 5 gallon containers so the roots do not get too overcrowded .Soil Requirements: Requires fertile soil in a well drained location in the garden. Apply much and grass clippings, or straw around base of plant. Water , Water well with soaker hoses during dry and hot spells. Fertilizer Requirements: Use RootBlast, Vegetable Alive, and Slow Release Fertilizer when transplanting outdoors. Apply Miracle Gro every two weeks. Harvest Tips:Harvest hot peppers when they are fully mature using a garden scissor so you don't damage the plant. Pick peppers as they mature to encourage new buds to form. Peppers do very well grown in pots.

Pickled Peppers

Ingredients

whole spicy peppers (whatever you’ve got)

for the brine

1 part water to 1 part white vinegar
(start with 2 cups to 2 cups, then keep adding if you have more peppers)

spices for the jars
(per jar)

- 1 garlic clove, peeled
- 1 bay leaf
- 1/2 teaspoon mustard seeds
- 1 tablespoon sugar
- 2 teaspoons black peppercorns
- 1 tablespoon Kosher salt

instructions

Bring brine mixture to a boil.  Wash peppers and pack jars tightly, adding spices to each jar.  Pour boiling brine over peppers and spices using a ladle and canning funnel.  Process jars in a boiling water bath for 15 minutes.

Or you can just make a jar or two and skip the processing by just putting them straight into the fridge.

Wait a couple weeks, at least, before eating.