Paprika (lat. Capsicum) is an annual plant from the family of helpers (Solanaceae). It is divided into hot and sweet, and it is cultivated for its edible fleshy fruit.
Pepper cultivation is quite widespread in our areas. It has a spindly and branched root, but it grows shallow in the ground and does not have a great suction power. The length of the root varies from variety to variety, but in most cases it is 50 to 70 cm long. The aerial part of the pepper is woody at the bottom and can be from 50 cm to 2 m high.
This plant blooms with white flowers that can grow singly or in groups. The fruit of the pepper consists of a fleshy part and a placenta with seeds 3 – 6 mm in diameter.
When we want to refine the taste of the dish even more, we will add paprika. Whether it’s sauces, mixed vegetables or salads, paprika is the queen that elevates every dish with its slightly spicy taste. However, we will never add it to sweet dishes, even though it actually belongs to the group of fruits!
Information
Latin: Capiscum
English: Paprika, Pepper
Family: assistants (Solanaceae)
Height: 50 – 200 cm, depending on the species
Conditions: well-drained and minimally acidic soil
Climate: moderately warm
Planting: when the air temperature is above 15°C
Harvest: when it reaches technological maturity, summer
Use: food
Relatives
Planting
Loose and deep soils rich in humus, with a pH value of 6 to 6.8, are best for growing peppers. In order for the soil to be ready for planting peppers, it should be cultivated in autumn by plowing to a depth of 30 to 35 cm. A month before planting the plants, the soil should be crushed and leveled, and immediately before planting, the surface is arranged depending on the choice of technology (application of agrill, foil, irrigation system, etc.).
The best starter crops for peppers are crops from the legume family such as beans, peas and others, while peppers are a good starter for cabbage and root crops. Due to the possibility of disease transmission, peppers should not be planted behind potatoes and tomatoes.
For early pepper production, seedlings are produced in greenhouses or warm beds, for medium early in semi-warm beds, and for late production in the garden, on open beds.
Sowing for mid-early production in continental regions is done at the end of February, while seedlings are transplanted in April. For various production, seeds should be sown a little more densely, while for later production, they are sown less often, so less seed is needed. Pepper seeds are sown in a ready-made nutrient substrate, and seedlings do not need to be fed.
Before planting the seedlings, it is necessary to harden them. Hardening is a measure used to accustom seedlings to external conditions, and is carried out 10 to 15 days before planting and includes increased ventilation, reduced watering and uncovering of seedlings. Seedlings that are not tempered can suffer from lower night temperatures or get sunburned and be completely burned.
In continental areas, the usual and best way to grow peppers is from seedlings. Approximately eight seedlings are needed for 1 m2.
The best time to plant outdoors is when the soil is warm enough and there is no danger of frost. Peppers are planted outdoors in rows about 70 cm apart, while the plants within the rows should be about 30 cm apart.
Paprika draws large amounts of phosphorus, nitrogen and potassium from the soil, so before planting it should be fertilized more abundantly. Basic fertilization is done during autumn soil preparation, when 40 – 50 t/ha of manure and 200 – 300 kg/ha of NPK fertilizer 6:18:36 are added before plowing. NPK fertilizer 20:10:10 is used for supplementary fertilization in the amount of 150 – 200 kg/ha.
In order to achieve higher yields, it is recommended to feed more intensively with Kristalon fertilizer. It is possible to carry out top dressing with foliar fertilizers, but the production costs will be higher in that case and you should be careful when applying it, as it may burn the leaves or flowers of the plant.
It is not recommended to grow peppers on the same soil for several years in a row because the yields could be reduced.
Cultivation
Growing peppers requires a bit more heat than some other plants. It will not develop at temperatures lower than 15°C, and temperatures higher than 36°C do not suit it either. The optimal temperature for pepper seed germination is 13°C, while the best temperature for plant growth and development is between 22 and 25°C. Paprika is not resistant to low temperatures, so it will perish even at a minimum minus.
Approximately 20 days after sowing, the seedlings should be pinched. Seedlings are picked when the plants develop at least two permanent leaves, and the exact time depends on temperature and light. After picking, the plants should be shaded during strong sun to prevent water evaporation, so it is recommended to install a green net.
Pepper has quite high requirements when it comes to water, and given that the root has a weak absorption power, pepper plantations will need to be irrigated more often.
Other plantation maintenance measures depend on the way peppers are grown. If the pepper is grown on foil, it is not necessary to cultivate, but if it is grown without foil, the plantations should be cultivated two to three times, immediately after irrigation.
When growing peppers in the open air, they should be fertilized two to three times. The first feeding is done ten days after transplanting, and the second before the first fruits are formed. The third feeding should be done one month after the second.
Protection against disease
In order to grow pepper successfully, it is necessary to know which diseases and pests can attack plantations and how we can protect them. The most common disease that attacks peppers is blight, followed immediately by white rot. Other diseases that can occur when growing peppers are powdery mildew, wilting and concentric spotting.
Flaming pepper
Flaming pepper is easiest to recognize by the color of the roots. The blight appears around the root neck and it takes on a dark black color as a result of the attack, followed by necrosis and rotting. The attacked plant starts to wither and rot very quickly. This disease most often occurs due to excessive humidity, and the fungus that causes it can overwinter in the soil or in plant remains.
In order to prevent the occurrence of blight, it is necessary to treat the seeds and sterilize the soil. After planting, preventive soil protection should be carried out with a 0.25% popamocarb solution, while each seedling is watered with a 0.25% previcura solution after planting. It is recommended to repeat the procedure every 15 days.
White rot
The signs of this fungal disease most often appear on parts of the stem near the ground level. Infested areas can be recognized by an elongated water spot that spreads until it covers the entire stem. After that, the leaves begin to dry slightly and lose their firmness. A place affected by white rot becomes covered with white mycelium.
In addition to the leaves and stems, the disease can also appear on the fruits, and the fungus can survive in the soil for several years. It suits light and airy soils in which there is no excess water. If the disease occurs, the plantation should be treated with a fungicide based on the active substances vinclozolin and iprodione.
To prevent this disease, it is important to implement preventive measures in a timely manner, namely:
- adherence to crop rotation
- tillage
- soil sterilization
- removal of infected plants
Harvest
Peppers are harvested by hand, and the first fruits can be harvested already 50 days after planting. However, the exact harvest period depends on the time of planting and the weather conditions that prevailed afterwards.
Pepper branches break easily, so you should be careful when harvesting to avoid damage to the plants. Peppers are harvested after the dew rises, in sunny weather. It should never be picked immediately after rain, because wet fruits will quickly become moldy and rot. The fruits are best picked with scissors, and the harvested peppers should not be kept in the sun for more than an hour.
Storage
If it is grown for sale, the pepper should be sorted and prepared for the market as soon as possible after harvesting. It is packed in cardboard boxes, and considering that it is easily perishable, it cannot be stored for a long time. It can be stored for up to two weeks at a temperature of 7 – 8°C and a relative humidity of 90 – 95%.
Fresh peppers can be stored in the refrigerator for up to 5 days. We can also freeze, pickle or preserve them in oil.
Medicinal properties
In addition to its specific taste and smell, paprika is distinguished by numerous medicinal properties, which is why it is often found on the menu of various cuisines. Almost 92% of the composition of paprika is water, and in addition to providing hydration, it supplies the body with important nutrients. It is an excellent source of fiber and vitamins A, C, K, B2, B3, B5 and B9. Of the minerals, it contains significant amounts of magnesium and manganese.
It is interesting to point out that paprika contains more than 30 nutrients from the group of carotenoids and four times more vitamin C than citrus fruits. It is especially rich in zeaxanthin, a carotenoid that is important for the health of the eyes because it protects them from various damages.
The ingredients from the paprika also help alleviate the symptoms of PMS, anxiety and depression. They also protect against stress and bad mood, and paprika helps prevent insomnia.
Red pepper has been proven to boost metabolism and burn calories.
Paprika in cooking
Paprika has a rich aroma and an attractive appearance, so considering the different varieties, we can find red, green, yellow, orange, purple and brown peppers. In almost all world cuisines, it is used as an addition to various salads, stews, sauces and stewed dishes. We can prepare it in various ways and eat it on its own or as a side dish with another dish.
It is often found in various sandwiches, and the most popular dish in our area is stuffed peppers made with a combination of meat and rice. Peppers can be stuffed with various other fillings, including vegetarian ones, and the most famous of them is potato stuffing.
Paprika is an indispensable ingredient in the preparation of ajvar, sataraš and pinđur. It can also be prepared baked in the oven, which gives it a special taste and aroma.
Certain varieties of paprika are dried and ground and thus used as a spice in the kitchen. Ground red pepper is an indispensable ingredient in the production of dried meat products such as kulen and sausages. In Slavonia, it is consumed by sprinkling it on bread that has been coated with lard.
History
In Central and South America, paprika began to be used in the diet more than 9,500 years ago, as evidenced by historical evidence found in Peru. It was brought to Europe by Columbus in 1293, and then it spread and was cultivated very quickly.
Today, there are more than 50,000 pepper cultivars in the world, that is, 50 varieties of peppers, the most famous of which are babura, horn pepper, tomato pepper, kapija and various spicy peppers. All of them originated from five basic species of the common name Capsicum.
Although everyone thinks of pepper as a vegetable, it is actually a fruit. The same goes for squash, cucumber and tomato, as they have fruits that grow from a plant that flowers and has seeds.
Another interesting thing about paprika is that it got its name by mistake. Namely, the plants that Columbus brought to Europe were hot peppers, so he was convinced that they were black pepper, which is why the pepper has kept the name it got then until today.
Photo: Jill Wellington / Pixabay