Vezenka Pepper
5,00 $ · En stock
Embroidered pepper for the pantry Vezenka pepper seeds Vezenka’s red fruit develops a striking network of tan corking, often described as embroidered skin. Put it to work in roasted pepper sauces, slow-cooked beans or dried pepper seasoning. At a glance Crop Capsicum annuum Heat guide Mild; commonly listed at 1,200–5,000 SHU Skin Prominent tan corking Kitchen role Roasting, cooking and drying Why grow it? This Macedonian pepper type offers both visual character and useful pantry flavour. Its textured skin can be leathery when raw, making cooked and dried preparations a better starting point. In the kitchen Roast for sauce: Roast until tender, then blend the flesh into a tomato or vegetable sauce. Cook with beans: Chop a little pepper into a bean stew and let the flavours develop during cooking. Dry for seasoning: Dry ripe fruit thoroughly and grind or crush it for seasoning. Drying alone does not make a pepper smoked; use a suitable smoking process if that is the flavour you want. Growing and harvesting Start indoors: Provide warm seed-starting conditions and bright light after emergence. Transplant: Harden plants off and wait until frost risk has passed and the soil and nights…
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