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Home Organic Peppers Alma Paprika Pepper Seed

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

$9.85

$9.85

  • Key Features:

Customer Reviews

Based on 9 reviews
44%
(4)
11%
(1)
11%
(1)
11%
(1)
22%
(2)
J
JJ
Completely fine sweet pepper.

Not a big yielder, but the peppers are very big and thick-walled. No heat at all.

L
Lindy S.
Alma Makes Great Paprika Powder

Beautiful peppers that matures from a cream color to a dark red. Started them indoors Beginning of April and transplanted them end of May. They produce a number of peppers. I just dehydrated a bunch and ground them in powder. Sweet and a little smoky flavor. Yakima, WA

W
William S.
Poor

One has germinated, poor growth.

Sorry to hear that! We do germ test all of our seeds and to ensure we sell only top performing seed, we have established germination standards that are higher than prescribed by the Federal Seed Act. Our minimum germination standard for peppers is 70% and the most recent test for this variety passed at 93%. Check out our pepper growing guide here: https://territorialseed.com/blogs/spring-growing-guides/pepper-growing-guide or feel free to email us for further troubleshooting. As always, 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 (if available) or refund the purchase price, whichever you prefer (for up to 1 year from purchase). Contact our customer service (Monday-Friday 8AM-5PM Pacific Time) at either 800-626-0866 or info@territorialseed.com

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!

123
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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