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ALMA PAPRIKA

ALMA PAPRIKA

80 days. A sweet, prolific, multi-use pepper that can be eaten fresh, pickled or dried. Plants are loaded with thick-walled peppers that develop just a hint of warmth. The 1–2 inch fruit start out creamy white and then turn to orange before finally turning shiny red. Harvest red for most uses.

  • Key Features:

ORGANIC SEED

$4.95

$4.95

  • Key Features:

Customer Reviews

Based on 6 reviews
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L
LRey
Harvest in Fall

If you want a little less heat and more sweet, then wait to harvest after the temperatures start cooling down in the Fall. Not, freezing temps but, just cooler. That will minimize the heat and enhance the sweetness. We did that and they were awesome! We dehydrated and saved by putting in vacuum sealed jars with moisture absorber packets. We're still using the harvest from two years ago; because, the plants were loaded with peppers!

D
Deb N.
Too Hot!

I've grown these two years in a row now. What I got was way too hot, not at all like the description given above. I already grow jalapeno, cayenne, and scotch bonnet for my hot needs, and don't need another pepper that is hot. On top of that, I chose this variety for my NOT hot needs, that being a sweet yummy paprika that even my dad could handle :( After first year, I thought maybe they cross pollinated and that made them too hot, so second year I planted them in distant locale...same results. Too hot. Now I am in search of a truly sweet paprika variety, and am gun shy of descriptions given by seed sellers.
As far a plant and yield, top notch, but you must understand why I'm disappointed.

Sorry to hear you didn't love Alma Paprika! Here's a few things to consider when it comes to the characteristics of peppers:
1. The fruit characteristics of a pepper are determined by the mother plant's genetics. Thus, if a hot pepper and a sweet pepper cross pollinate each other, the fruit formed from that crossing will not be affected in any way. Capsaicin is mostly contained in the white pithy membrane that runs alongside the walls of the pepper and that encapsulates the seeds. There is no capsaicin in the seed itself (which is the only way that heat characteristic of a potential cross could be passed on to an eater). The only way there could be heat in the second year from cross-pollination is if you saved the seed from year 1 and then regrew it.
2. Capsaicin is mostly contained in the white membrane inside the fruit. Sometimes there is more or less membrane formed. Usually this is due to how much pollination has occurred and therefore how many seeds there are that need to be held up by the membrane. It can also be due to the type of pepper.
3. We do mention in the description of Alma Paprika that it develops a hint of warmth. However, heat levels of peppers are highly variable based on environmental conditions. In our area where we trial and evaluate the peppers, we have very cool conditions which overall decrease the level of capsaicin produced in the fruit. So, if you're in a much warmer area, it's possible that impacted the heat level of the fruit. The heat level that a particular plant gives off will change throughout the season as well '� so for us, the first flush of jalapenos (for example) has almost no heat, but they have more heat later in the season. That is also because the first flush is not as well pollinated and has fewer seeds.
4. Watering/drought stress highly affects capsaicin production in peppers. It's possible your plants were drought stressed.

I hope that helps!
As always, at Territorial our products are backed by our full guarantee. We want you, our customers, to be 100% satisfied with the seed, plants and supplies that you purchase from us. If anything you buy from Territorial proves to be unsatisfactory, we will either replace the item or refund the purchase price, whichever you prefer. Contact our customer service (Monday-Friday 8AM-5PM Pacific Time) at either 800-626-0866 or info@territorialseed.com

W
Wicked F.
Excellent sweet paprika pepper

We have been growing Alma Paprika on the farm for 9 years. It consistently produces an excellent quantity of beautiful baseball-sized peppers on 2'+ tall plants For northern climates, anticipate 90 days to ripen after transplant. For best results, have good organic fertile soil and make sure to water regularly. Will produce until frost if row-covered when temps drop below 50. Grows well in containers that can be moved indoors near season end to get the last of those beauties.

B
Bob M.
Great Paprika!

This is my third year and two things learned. I germinate mine indoors in early February to be set out the first week of May. I now grow at least 8 plants. Peppers are small and slow to ripen but these are so meaty and make the best paprika ever! I thought paprika was just used for coloring on potato salad but with these you get wonderful flavor with the color!

12
Soil Temp for Germ 70–90°F
Seed Depth ¼"
Days to Emergence 8–25
Soil Temp for Transp 65°F
Plant Spacing 12–18"
Row Spacing 24–30"
Fertilizer Needs High
Minimum Germination 70%
Seeds per Gram ≈ 140
Seed Life 2 years

Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

Culture
• Peppers are warm-season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

Transplanting
• Start seeds in trays 8-12 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
• Common insects: Flea beetles, aphids
• Insect control: Pyrethrin or row covers
• Common diseases: See chart below
• Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

KEY TO PEPPER DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
TEV | Tobacco Etch Virus
TMV* | Tobacco Mosaic Virus
ToMV* | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.

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