Santaka Pepper
Description:
Type: Hot pepper.
Fruits: Small, slender, and tapered, typically about 2-3 inches long.
Color: Starts green and matures to a bright red.
Flavor: Very hot with a sharp, clean heat.
Uses: Commonly used in Asian cuisine, especially for drying and making chili flakes or powders.
Description:
Type: Hot pepper.
Fruits: Small, slender, and tapered, typically about 2-3 inches long.
Color: Starts green and matures to a bright red.
Flavor: Very hot with a sharp, clean heat.
Uses: Commonly used in Asian cuisine, especially for drying and making chili flakes or powders.
Description
Planting Instructions:
Soil: Well-drained, fertile soil with a pH of 6.0-6.8.
Sowing: Start seeds indoors 8-10 weeks before the last frost date. Transplant seedlings outdoors after the last frost when the soil has warmed.
Depth: Sow seeds about 1/4 inch deep.
Spacing: Space plants 18-24 inches apart in rows 24-36 inches apart.
Sunlight: Full sun, at least 6-8 hours of direct sunlight per day.
Watering: Keep the soil consistently moist but not waterlogged. Water deeply and regularly.
Temperature: Prefers warm temperatures between 70-85°F (21-29°C).
Support: Stake or cage plants to support the heavy yield.
Fertilization: Use a balanced fertilizer at planting and a side dressing of fertilizer when the plants start setting fruits.
Harvesting: Harvest when fruits turn bright red and are firm. They can be used fresh, dried, or processed into hot sauces and powders.
