Long capsicum peppers are a type of chili pepper that is known for its long, slender shape and mild heat. They are typically green in color, but can also turn yellow, orange, or red as they ripen. Long capsicum peppers have a thin skin and a crisp, juicy flesh. They have a slightly sweet flavor with a hint of heat.
Long capsicum peppers are a good source of vitamins A and C, as well as potassium. They can be eaten fresh, cooked, or dried. They are often used in salads, stir-fries, and salsas.
Net wt : 05 gm
MRP : 349 TK
Harvest Method-
Long capsicum peppers are ready to harvest when they are fully colored and have reached their desired size. They should be firm to the touch and free of blemishes.
Long capsicum can be harvested at any stage of ripeness. However, they are typically harvested when they are fully ripe, which is when they have reached their desired color and flavor.
To harvest long capsicum, simply use a sharp knife to cut the pepper from the plant. Be careful not to cut the stem of the pepper, as this will make it difficult to store.
Once harvested, long capsicum can be stored in the refrigerator for up to two weeks. They can also be dried or frozen for longer storage.
Long capsicum peppers can be stored in the refrigerator for up to two weeks. They can also be dried or frozen for long-term storage.
– Long capsicum peppers will ripen best in warm, sunny weather.
– Water long capsicum peppers regularly, especially during hot, dry weather.
– Mulch around long capsicum pepper plants to help retain moisture and suppress weeds.
– Long capsicum peppers are susceptible to a number of pests and diseases. Be sure to monitor your plants for signs of trouble and take appropriate action.
– With proper care, long capsicum pepper plants will produce a bountiful harvest of peppers that can be enjoyed all season long.
