Capsicum annuum 'Bulgarian Carrot'
Pepper
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Pepper (Capsicum annuum 'Bulgarian Carrot') - Description
Pepper 'Bulgarian Carrot' The seed of this charming heirloom was reportedly smuggled out of the Iron Curtain a quarter century ago. Extremely productive 18" tall plants produce very hot, 3 frac12;" fruits which grow very close to the stem and ripen from green to a bright yellow-orange color. 'Bulgarian Carrot' pepper glows with a brilliant hue and intense flavor, fruity and pungent at the same time. 'Bulgarian Carrot' adds its wonderful heat and a colorful tint to glazes, marinades and salsas.
Pepper (Capsicum annuum 'Bulgarian Carrot') - Blooming
Blooms star to bell-shaped solitary or clustered flowers in yellow, white, greenish white, pruple, or purple tinged.
Pepper (Capsicum annuum 'Bulgarian Carrot') - Growth
For best growth, Peppers need a long, warm growing season. If temperatures drop below 60°F (15°C), especially when there are fruits present on the stem, your harvest can be damaged.
Pepper (Capsicum annuum 'Bulgarian Carrot') - Planting
Sow pepper seeds indoors in containers 8 to 10 weeks before the projected last frost in cold climates. When the soil has warmed and the night temperatures are no longer dipping below 55°F/13°C, the seedling should be set outdoors about 2 ft. apart.
Pepper (Capsicum annuum 'Bulgarian Carrot') - Pest
Susceptible to aphids, whiteflies, cutworms and pepper weevils. Simply spray the offending insects with a strong blast from a garden hose. Be careful not to harm the plant in the process however. Both the larvae and adult pepper weevils attack the fruit. It's best to destroy the infested plants. Keep the soil weed-free.
Pepper (Capsicum annuum 'Bulgarian Carrot') - Interesting facts
This genus of plants is known for a specific compound and its many derivatives. That compound is capsaicin. Capsaicin is usually concentrated in the fruits and around the seeds of plants in this genus. It is an irritant to many animals, including humans, and causes a "burning" sensation when it comes in contact with any tissue. It is generally thought that capsaicin is concentrated around the seeds to prevent them from being eaten by animals. People have come to enjoy the spiciness of the compound as is proven by these plants' wide distribution and cultivation. Contact with this compound can cause inflammation, which some scientists would agree is not entirely a bad thing. The compound promotes an increase in blood flow to the gastrointestinal tract, which results in quicker and more efficient digestion. Not too mention, the compound increases the production of gastric juices.
Pepper (Capsicum annuum 'Bulgarian Carrot') - Soil and irrigation
Peppers thrive in soils that are constantly and thoroughly moist, but not soaked.
