65-70 days from transplant. Pul Biberlik Maraş is a Turkish pepper that produces 3”-4” long, green and deliciously hot fruits with fruity undertones. Heat doesn’t last very long in mouth and fades away quickly, leaving a pleasant, sweet flavor behind. Heat level reduces as the fruits ripen.
Traditionally grown to make flavorful, world-known pepper flakes. This prolific Turkish pepper is from Maraş, Southern Turkey.
Our current seed stock was grown by Hank Keogh and Jo Erikson of Avoca Seed in Corvallis, OR. Avoca Seed is certified organic by Oregon Tilth.
Packet has min. 25 seeds
Commercially introduced by us in the U.S.
Phonetically pronounced:
- Capsicum annuum
- Full sun
- Planting depth: 1/4″
- Sprouts in 10-14 days
- Ideal growing temperature: 75-95F
- Plant spacing: 18″
- Frost hardy: No
- Growth habit: Upright growth with short or long branches that grow away from the stem
- Growing tips: Start pepper seeds indoors in seedling trays or small seedling pots with seed starting soil that has essential nutrients in it, 6-8 weeks prior to last frost. Keep the soil moist for quick germination. Make sure to keep the young pepper seedlings under good light to have strong plants with sturdy, healthy stems and leaves. Transplant after last frost in well-drained, fertile soil enrichened with compost and other amendments. Feed your pepper plants with liquid fertilizer once every two weeks. Water regularly especially in flower stage. Mulch and always water at plant base to minimize disease. Some pepper varieties are taller than others and may need to be tied to a stake so that fruits don’t touch soil and rot.
My Marash peppers grew well, no complaints. I harvested a quantity that will last me awhile.
these were in a spot with heavy vole predation and so didn’t yield as well as they could have. i blame me and not the variety 🙂 the fruit were juicy and just the right amount of spicey flavor
Plants grew well and were productive. We don’t eat many hot peppers but the hot pepper people liked them very much.
Grew well in the Seattle area, very productive.
If you like spicy this pepper is awesome, you can eat fresh or make them dry to keep it longer , you can use it for every dish very nice heat to it you have to be careful how much put in the dish otherwise will je so spicy. Awsome