Corbasi Pepper Seeds

Corbaci peppers are a stunning Turkish heirloom variety prized for their beautiful, long, curled pods and exceptional flavor. These sweet, slender peppers grow up to 10 inches in length and twist into decorative shapes, making them a showstopper in any garden. Their flavor is sweet and mild, with a hint of tang, making them perfect for frying, pickling, or adding to fresh salads and charcuterie boards.

Features:

• Pepper Type: Sweet pepper
• Scoville Heat Units: 0-500 SHU
• Maturity Time: 75-85 days from transplant
• Pepper Size: 8-10 inches long
• Ideal for: Frying, pickling, and fresh snacking

Growing Instructions:

• Seed Starting: Start indoors 8-10 weeks before the last frost date. Sow seeds 1/4 inch deep in a well-drained seed-starting mix. Use bottom watering to keep the soil moist but avoid waterlogging.
• Transplanting: Transplant outdoors after the last frost, once nighttime temperatures are consistently above 55°F. Space plants 18-24 inches apart.
• Sunlight: Requires full sun, 6-8 hours per day, to thrive.
• Watering: Keep the soil evenly moist but not soggy. Water at the base of the plant to prevent fungal issues.
• Support: The long fruits may weigh down the branches, so light staking or cage support can be helpful.

Why Choose Corbaci Peppers:

• Unique Appearance: The beautiful curly pods create an eye-catching display in any garden.
• Versatile Flavor: Sweet and mild, perfect for frying, grilling, or enjoying fresh.
• High-Yielding: Produces an abundance of peppers throughout the growing season.
• Heirloom Variety: Adds a touch of tradition and history to your pepper collection.

Harvesting Tips:
Harvest Corbaci peppers when they are fully grown and firm to the touch. They can be picked when light green for a milder flavor or allowed to ripen to vibrant red for a sweeter taste. Regular harvesting encourages continuous fruit production.

Add Corbaci pepper seeds to your garden for a productive and flavorful harvest of unique, curly sweet peppers that will elevate your dishes.