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Rare organic small pointed-fruited pepper
Solanaceae
Organic hot pepper seeds
Organic ‘Kalugaritsa’ hot pepper
Capsicum annuum ‘Kalugaritsa’
Product code : BIOVO-0186
Kalugaritsa is a rare organic pepper with small pointed, fleshy fruit changing from green to red. The packet contains approximately 25 seeds. Expect a height of 60–90 cm, spread near 40 cm, a 15–20 L pot, germination in 10–21 days at 24–30°C, and harvest around 80–90 days after transplanting. Its full flavour and moderate heat are particularly suited to roasting.
- Quantity
- Approximately 25 seeds per packet
- Exposure
- Full sun in a warm sheltered location
- Life cycle
- Annual vegetable in Quebec climates
Discover the plant
Common nameKalugaritsa pepper, Kalugeritsa village pepper
FamilySolanaceae
GenusCapsicum
Specieschinense
CultivarKalugaritsa
TypeRare organic small pointed-fruited pepper
Botanical nameCapsicum annuum ‘Kalugaritsa’
Organic ‘Kalugaritsa’ hot pepper (Capsicum annuum ‘Kalugaritsa’) is a rare variety associated with Kalugeritsa in North Macedonia. It produces small pointed, fleshy fruit that changes from green to red at maturity. A same-named line is described as flavourful, moderately hot, and particularly suitable for roasting. The packet contains approximately 25 seeds. The plant reaches approximately 60–90 cm tall and 40 cm wide.
Sow indoors from February through April, approximately eight to ten weeks before the last frost, 0.5–1 cm deep. Maintain 24–30°C and even moisture; emergence requires approximately 10–21 days. After germination, provide intense light, pot up before roots become confined, and harden gradually. Transplant only after all frost risk has passed into rich, well-drained soil in full sun. A 15–20 L container suits one plant.
Harvest occurs approximately 80–90 days after transplanting. Pick green for more vegetal flavour or allow fruit to redden for riper character. Flesh suits roasting, grilling, sauces, marinades, and preserves. No exact Scoville rating or dimensions are guaranteed for this lot; taste gradually and discard any soft, mouldy, split, or abnormal-smelling fruit.
Sowing guide
It all startswith a seed.
Sowing depth
Approximately 0.5 to 1 cm (¼ to ⅜ in)
Spacing / density
Approximately 40 cm (16 to 20 in) between plants and 60 to 75 cm (24 to 30 in) between rows
Germination temperature
26 to 30°C (79 to 86°F)
Germination time
Approximately 10 to 21 days
Sowing period
Indoors, 8 to 10 weeks before the last frost
Propagation
Seed
Growing method
Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Maintain 24–30°C and even moisture until emergence, then provide 14–16 hours of strong light. Pot up at several true leaves without deeply burying the stem. Harden for 7–10 days and transplant once soil is warm and nights remain above approximately 12°C. Space 40 cm apart, water immediately, stake if needed, and remove first flowers only if the plant remains very small.
Soil and care
The right care,at the right time.
Soil pH
Approximately 6.0 to 6.8
Care level
Moderate
Watering
Keep seed-starting mix evenly moist during germination without saturating cells, then let the surface dry slightly between waterings once seedlings establish. After transplanting, water deeply at soil level once the top two or three centimetres begin to dry. Alternating drought and excess water causes blossom drop, stalled fruit, and uneven tissue. Mulch only once soil is warm, water in the morning, and avoid wetting foliage. In containers check daily during heat but never leave standing water in the saucer.
Soil type
Choose deep loose soil rich in mature compost and very well drained, able to retain even moisture without remaining cold or waterlogged. Peppers succeed at slightly acidic to neutral pH approximately 6.0–7.0. Warm the bed before transplanting and avoid fresh manure, which encourages overly soft growth. In heavy soil use a raised bed. Rotate three to four years away from tomatoes, eggplants, potatoes, and other peppers where soil disease has occurred. A soil test allows organic matter and nutrients to be adjusted without excess.
Fertilization
Incorporate mature compost before planting and use balanced organic fertilizer only according to a soil test or label. During establishment moderate nutrition supports sturdy plants. Once flowering begins avoid high-nitrogen doses that produce many leaves but delay fruit set and ripening. If a container plant pales despite proper watering, apply one low balanced liquid dose then reassess after a week. Never feed dry mix, do not allow salts to accumulate, and stop late applications when remaining warm-season time cannot ripen new fruit.
Moisture
Consistent soil moisture without saturation; good air circulation around the foliage.
Seasonal care
In spring keep seedlings warm under strong light and pot up before roots circle cells. Harden gradually then transplant after frost. In summer mulch once soil is warm, tie plants loosely if bending, and harvest regularly. Monitor aphids, whiteflies, and mites, especially under protection. In autumn move containers inside during cold nights or cut loaded branches to finish colouring indoors; discard diseased or rotten fruit.
Container growing
A garden,within reach.
Recommended pot size
15 to 20 L (4 to 5 gal) per plant
Grow one plant per deep, stable, well-drained 15–20 L container. Use rich, airy potting mix, water when the surface begins to dry, and avoid standing water. Place the pot in full sun in the warmest available location. Rotate it regularly for balanced growth and move it under protection as nights cool to help fruit finish ripening.
Bloom and dimensions
Its place,in your garden.
Mature height
Approximately 60 to 90 cm (24 to 35 in)
Width / spread
Approximately 40 cm (16 in)
Flower color
White to greenish red
Foliage color
Green
Foliage type
Simple herbaceous foliage
Growth rate
Moderate to fast in warm conditions
Growth habit
Vigorous bushy and productive
Bloom period
Small greenish-red blossoms during the warm season
Fruiting
Heavy crop of small green then red fruit with moderate heat
Days to maturity
Approximately 80 to 90 days after transplanting
Harvest
Clip fruit with small clean scissors once firm. Harvest green for more vegetal flavour or await uniform red colour for full maturity. Wear gloves if skin is sensitive and avoid touching eyes or face. Promptly refrigerate sound fruit and discard anything soft, mouldy, split, or abnormal-smelling. Saved seed is not guaranteed true to the selection.
Garden associations
In goodcompany.
Companion plants
Eggplant, carrot, onion, peas, tomato
Plants to avoid
Fennel, kohlrabi
Recipe idea
From the gardento your plate.
Edible parts
Fruit, in minute quantities with strict precautions
Pale pineapple and Kalugaritsa pepper salsa — Wear gloves. Chop 300 g pineapple, 100 g cucumber, 40 g onion, and lime juice. Add one very small pepper fragment first, mix, and wait several minutes before tasting a small portion. Increase only if needed. Season lightly and refrigerate until serving. Do not serve to children or sensitive people; refrigerate leftovers within two hours and discard any mixture left too long at room temperature.
Frequently asked questions
Your questions,answered.
When should Kalugaritsa pepper be sown?
Start seed indoors from February through April, approximately eight to ten weeks before the expected last frost. Sow 0.5–1 cm deep, maintain 24–30°C, and keep the mix evenly moist without waterlogging. Transplant only after all frost risk has passed, once soil and nights have warmed.
How hot is Kalugaritsa pepper?
A same-named line is described as moderately hot, with heat comparable to a jalapeño. However, no precise Scoville value is guaranteed for this lot. Intensity varies among fruit and conditions, so taste a small amount first.
Can Kalugaritsa be grown in a container?
Yes. Grow one plant in a deep, well-drained 15–20 L container. Use rich, airy potting mix, place the pot in full sun, and water when the surface begins to dry. The container can be moved under protection as nights cool to help fruit turn red.
When should Kalugaritsa fruit be harvested?
Harvest fruit once firm and well developed, approximately 80–90 days after transplanting. It can be picked green or left until uniformly red for riper flavour. Clip the stem with scissors and discard anything soft, mouldy, or split.
How can Kalugaritsa be used in cooking?
Its flesh is particularly suited to roasting and grilling. Also use fruit in sauces, marinades, preserves, and braised dishes. Taste gradually to adjust heat, wear gloves if skin is sensitive, and promptly refrigerate perishable preparations.
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