Capsicum annuum 'Kashmiri Chilli' is a cultivar of the popular chili pepper species, native to South America but now widely grown worldwide. This compact, bushy plant grows up to 2-3 feet (60-90 cm) in height and features attractive, dark green leaves. The fruit pods are elongated, slim, and about 2-4 inches (5-10 cm) long, turning from green to vibrant red when mature. Known for its distinct pungency and rich flavor, Kashmiri Chilli is popularly used in Indian cuisine, particularly in Kashmiri dishes, where it adds a unique, fiery kick and vibrant color to curries, pickles, and spice blends. This versatile pepper plant thrives in well-draining, fertile soil and requires a warm, sunny location to flourish. With its attractive appearance and culinary value, Capsicum annuum 'Kashmiri Chilli' is a prized addition to vegetable gardens, container gardens, and spice enthusiasts' collections, providing a delightful and spicy harvest for culinary creations. Annual
Germination
Capsicum annuum, commonly known as bell pepper or chili pepper, follows a similar germination process to other members of the Solanaceae family. The germination of Capsicum annuum seeds typically begins with the soaking of seeds in warm water for several hours, promoting hydration and softening of the seed coat. Following this, seeds are planted in a well-draining, nutrient-rich soil mix at a depth of about 1/4 inch. Optimal germination temperature ranges from 70°F to 85°F (21°C to 29°C), with consistent moisture levels essential for successful sprouting. Germination usually occurs within 7 to 14 days under suitable conditions. Once seedlings emerge, they require adequate light, warmth, and moisture to thrive, eventually developing into robust pepper plants capable of producing vibrant fruits.
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