{"product_id":"papryka-ostra-de-la-bresse-bio-nasiona-semailles","title":"Hot pepper de la Bresse BIO - Capsicum annuum","description":"\u003cp\u003e\u003cstrong style=\"color: #656B39;\"\u003eAn old French pepper with mild, fruity heat.\u003c\/strong\u003e De la Bresse is an old, early-ripening chili pepper variety originating from the Bresse region in eastern France. Plants grow to about 60 cm and produce red fruits with thick, fleshy flesh. The flavor is fruity, subtly spicy and slightly sweet – the producer rates its heat at 4\/10, so it seasons dishes without overpowering them.\u003c\/p\u003e\n\u003ch3 style=\"color: #5C3727; margin-top: 1.5em; margin-bottom: 0.5em;\"\u003eAt a glance\u003c\/h3\u003e\u003cul\u003e \u003cli\u003e \u003cstrong\u003eGrowth habit:\u003c\/strong\u003e bushy, about 60 cm\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eFruits:\u003c\/strong\u003e red, fleshy, green before ripening\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eHeat:\u003c\/strong\u003e moderate, 4\/10 on the producer’s scale\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSowing under cover:\u003c\/strong\u003e February – March\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eTransplanting:\u003c\/strong\u003e after May 15–20, preferably under cover\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eHarvest:\u003c\/strong\u003e July–October\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003ePosition:\u003c\/strong\u003e full sun, warm, fertile, well-drained soil\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eDifficulty:\u003c\/strong\u003e challenging – requires warmth to germinate\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSeeds per packet:\u003c\/strong\u003e 25\u003c\/li\u003e \u003c\/ul\u003e\n\u003ch3 style=\"color: #5C3727; margin-top: 1.5em; margin-bottom: 0.5em;\"\u003eWhat makes this variety special\u003c\/h3\u003e\u003cp\u003eThis variety is for people who enjoy the flavor of chili peppers but aren’t looking for extreme heat. The thick flesh makes the fruits juicy and suitable not only for drying, but also for eating fresh and pickling. The fruits ripen from green to an intense red.\u003c\/p\u003e\u003cp\u003eAccording to the producer, this variety is relatively disease-resistant, and its growing cycle – about 100–130 days – is considerably shorter than that of many other chili peppers. This helps the fruits ripen in Polish conditions, although the most reliable yields still come from a greenhouse or polytunnel.\u003c\/p\u003e\n\u003ch3 style=\"color: #5C3727; margin-top: 1.5em; margin-bottom: 0.5em;\"\u003eStep-by-step growing guide\u003c\/h3\u003e\u003cp\u003e\u003cstrong style=\"color: #656B39;\"\u003eSowing (February – March, under cover):\u003c\/strong\u003e Sow the seeds 2–3 mm deep in a light, moist seed-starting mix. Keep the container at a steady temperature of 23–28 °C – chili peppers germinate more slowly than sweet peppers, usually within 8–15 days, so a heat mat works well. Keep the growing medium slightly moist, and once the seedlings emerge, give them as much light as possible, preferably with supplemental lighting, to prevent them from becoming leggy.\u003c\/p\u003e\u003cp\u003e\u003cstrong style=\"color: #656B39;\"\u003ePricking out:\u003c\/strong\u003e When the seedlings have developed 3–4 true leaves, transplant them individually into pots 8–10 cm in diameter, keeping them in a warm place. During the last 7–10 days before transplanting, harden off the seedlings by placing them outdoors for a few hours each day.\u003c\/p\u003e\u003cp\u003e\u003cstrong style=\"color: #656B39;\"\u003eTransplanting (after May 15–20):\u003c\/strong\u003e Plant the seedlings in a greenhouse, polytunnel or in the warmest, wind-sheltered spot in the garden, spacing them about 50 × 50 cm apart. The soil should be fertile, well-drained and enriched with compost. For container growing, choose a pot with a capacity of at least 5–10 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong style=\"color: #656B39;\"\u003eCare:\u003c\/strong\u003e Water regularly and moderately, preferably in the morning and without wetting the leaves – both letting the soil dry out and keeping it constantly wet will weaken fruit production. While the fruits are setting, feed the plants with an organic fertilizer high in potassium. If the bushes are heavily laden with fruit, tie them to a stake. At the end of August, it is worth pinching out the shoot tips so the plant can focus on ripening the fruits that have already set.\u003c\/p\u003e\n\u003ch3 style=\"color: #5C3727; margin-top: 1.5em; margin-bottom: 0.5em;\"\u003eUses\u003c\/h3\u003e\u003cp\u003eSlice fresh fruits into \u003cstrong\u003esalads\u003c\/strong\u003e, \u003cstrong\u003eratatouille\u003c\/strong\u003e and stewed vegetables. They work well in homemade \u003cstrong\u003esauces\u003c\/strong\u003e and \u003cstrong\u003emarinades\u003c\/strong\u003e, as well as in \u003cstrong\u003epreserves\u003c\/strong\u003e in vinegar or oil. The fruits can also be \u003cstrong\u003edried\u003c\/strong\u003e – because of their thick flesh, it is best to cut them lengthwise and dry them in a dehydrator or in an oven with the door ajar.\u003c\/p\u003e\n\u003ch3 style=\"color: #5C3727; margin-top: 1.5em; margin-bottom: 0.5em;\"\u003eGardener’s tip\u003c\/h3\u003e\u003cdiv style=\"background-color: #f5f3ee; border-left: 4px solid #656B39; padding: 12px 16px; margin: 1em 0;\"\u003e\u003cp style=\"margin: 0;\"\u003eThe fleshy de la Bresse fruits are excellent for pickling whole: prick them in several places so the brine can penetrate, then pour over hot vinegar marinade with garlic and a bay leaf. After a few weeks, the heat mellows and the flavors become more balanced.\u003c\/p\u003e\u003c\/div\u003e\n\u003ch3 style=\"color: #5C3727; margin-top: 1.5em; margin-bottom: 0.5em;\"\u003eAbout the producer\u003c\/h3\u003e\u003cp\u003eThe seeds come from \u003cstrong\u003eSemailles\u003c\/strong\u003e – a small-scale Belgian producer of organic seeds from the province of Namur in Wallonia. Semailles offers only open-pollinated varieties (no F1 hybrids), including many traditional and collectible varieties. Some seeds are propagated on its own fields, while others are produced in collaboration with organic growers in Belgium and France. All batches are certified organic (inspection code BE-BIO-01).\u003c\/p\u003e\n\u003ch3 style=\"color: #5C3727; margin-top: 1.5em; margin-bottom: 0.5em;\"\u003eSpecifications\u003c\/h3\u003e\u003ctable style=\"width: 100%; border-collapse: collapse;\"\u003e\u003ctbody\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eLatin name\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003eCapsicum annuum\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eVariety\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003ede la Bresse\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eFruit color\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003ered\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eGrowth habit\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003ebushy\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eHeight\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003eabout 60 cm\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003ePosition\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003efull sun, sheltered; greenhouse, polytunnel or container\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eSeasonality\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003eannual, frost-sensitive plant\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eSowing time\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003eFebruary – March (under cover)\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eTransplanting time\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003eafter May 15–20\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eHarvest time\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003eJuly–October\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eSpacing\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003e50 × 50 cm\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eHeat\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003e4\/10 on the producer’s scale – moderate\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003ePacket contents\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003e25 seeds\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eOrganic growing\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003eseeds certified organic (inspection code BE-BIO-01)\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eProducer\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003eSemailles (Belgium)\u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003cth style=\"background-color: #5C3727; color: #fff; text-align: left; padding: 8px 12px; width: 40%;\"\u003eEAN code\u003c\/th\u003e \u003ctd style=\"padding: 8px 12px; border-bottom: 1px solid #e5e5e5;\"\u003e5415166011183\u003c\/td\u003e \u003c\/tr\u003e \u003c\/tbody\u003e\u003c\/table\u003e","brand":"Semailles","offers":[{"title":"Default Title","offer_id":54350251000136,"sku":"SEM-L4212S","price":20.0,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0939\/2649\/0440\/files\/L4212S_1.jpg?v=1792433796","url":"https:\/\/www.mrseed.eu\/en\/products\/papryka-ostra-de-la-bresse-bio-nasiona-semailles","provider":"mr.seed","version":"1.0","type":"link"}