A mid-early variety, reaching a height of 50–70 cm. The 18–20 cm long fruits have a two- or three-chambered shape and shiny skin. In technical maturity, they are light green, and in biological maturity, they are dark red.
The plant has good tolerance to summer heat and is resistant to bacteriosis. The variety is distinguished by high flesh density and excellent taste qualities. The fruits are suitable for fresh consumption, all types of thermal processing, canning, drying, and freezing.
The variety is grown in central Bulgaria and is a valuable genetic resource. It is used in scientific research to study genetic diversity and analyze genes responsible for the synthesis of capsaicin.
Sources3
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Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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