Corno di Toro Orange,'bull's horn'
Sweet Pepper,Corno di toro ,Orange, means red bull’s horn.Italian HeirloomCorno di Toro or Bull's Horn chile gets its name from its curved, long and slender pod that comes to a pointed tip, resembling that of a bull’s horn. When immature its skin is green and depending upon variety will ripen to a vibrant red or yellow hue when fully mature. Measuring six to ten inches in length and two to three inches in width at its shoulders the Corno di Toro chile has a thick flesh that is encased in a thin skin. Corno di Toro chiles offer a sweet flavor with a mild heat ranging between 1 and 1000 Scoville units. It's flavor when young and green is mostly sweet with a subtle heat that gradually increases as the pepper matures. Current Facts
Botanically a member of Capsicum annuum the Corno di Toro chile pepper is an Italian heirloom variety and part of the Solanaceae or nightshade family. A Cubanelle type pepper the Corno di Toro is also known as an Italian roasting pepper and by its Italian to English translation as, Bull’s Horn chile pepper. A specialty pepper the Corn di Toro is a popular pepper in home gardens and can be found when in season at farmers markets and specialty grocers.
Mix equal parts potting soil, compost, perlite and sphagnum moss. Fill a 12-inch pot 3/4 full with the mixture. The pot should have adequate drainage. Start seeds two months before the planting season. Sow seeds on the surface and cover with a sprinkling of soil. Cover the seeds with plastic and keep them in a south-facing window. Mist the soil to keep it moist.
Plant seedlings in time to put them out after the last frost. When planting seedlings, place the plant in the center of the pot and cover the roots with soil. Water thoroughly and add more soil if necessary.
Place the potted pepper in full sun. Set a small tomato cage -- 2 to 3 feet high -- over the pot to support the plant as it grows. Water the pepper daily if necessary to keep the soil moist.
Fertilize every two weeks with half-strength liquid tomato fertilizer beginning when blooms appear.
Harvest the peppers as soon as they ripen to keep the plant producing. Once the pepper turns dark orange or red it is ripe. Cut the pepper from the plant just above the fruit. Peppers left on the plant too long will develop a hotter flavor.
Overwinter the plants for the next year. In the fall when the leaves begin to drop, cut the plant back to 3 or 4 inches above the soil line. Place the container in a cool, dark room and leave it until the spring, after frost danger has passed.