How to Grow Paprika Peppers

General Information

Botanical Name:

Capsicum annuum

Common Names:

Paprika, Sweet Pepper, Paprika Pepper

Plant Family:

Solanaceae

Type:

Annual; Culinary/Medicinal/Aromatic; Warm season

Our Favorite Varieties:

Hungarian Sweet, Alma Paprika, Boldog, Spanish Paprika

Know Before You Grow

Growing Zones:

3–11

Frost Hardy:

No

Heat Tolerant:

Yes

Stratification:

No

Rows, Beds, Containers:

Rows, beds, and containers all work well

Starting from Seed

When:

Start indoors 8–10 weeks before last frost

Soil:

Seed Starting Mix

Depth:

¼ inch

Water:

Keep evenly moist

Germination:

7–14 days

Up Pot:

When seedlings have 2–3 sets of true leaves

Light:

14–16 hours bright light

Soil Temperature:

75–85°F

Heat Mat:

Recommended

Harden Off:

7–10 days

Row, Bed, Container Prep

Soil:

Loose, well-draining, fertile soil

pH:

6.0–6.8

Soil Depth or Pot Size:

10–12 inches deep minimum; containers at least 12 inches deep

Trellis:

Optional (helps support heavy fruit)

Fertilizer/Feed:

Mix balanced fertilizer such as 5-5-5 or 10-10-10 into soil before planting; feed lightly every 3–4 weeks

Compost:

Mix 2–3 inches into soil before planting

Transplanting/Up Potting

When:

After last frost when soil is warm

How:

Transplant carefully without disturbing roots

Depth:

Same depth as original container

Spacing:

12–18 inches apart

Water:

Water deeply after transplanting

Mulch:

Helps retain moisture and regulate soil temperature

Direct Sowing

When:

Not recommended in most climates; can be done in very warm regions after soil reaches 70°F+

Depth:

¼ inch

Spacing:

12–18 inches

Water:

Keep evenly moist

Light:

Full sun

# in Sq. Ft. Planting:

1 plant per square foot

Growing Care

Fertilizer/Feed:

Feed regularly but lightly; too much nitrogen reduces fruit production

Days to Maturity:

70–90 days (green stage), 90–120 days for fully ripe red paprika peppers

Water:

About 1–1.5 inches per week

Pruning/Harvesting:

Harvest fully ripe red peppers for best paprika flavor

Mulching:

Helps maintain even moisture and prevent stress

Pollination:

Self-pollinating; wind and insects help

Companions & Antagonists

Plant Family:

Antagonists:

Basil

Fennel

Onions

–

Carrots

–

Tomatoes

–

Attracts & Repels

Attracts:

Repels:

Bees and pollinators

none

Pests & Disease

Pests:

Disease:

Aphids

Blossom End Rot

Spinder Mites

Bacterial Spot

Flea Beetles

Leaf Spot

Seed Saving

When:

When fruits are fully ripe and red

Method:

Remove seeds, dry completely, and store in a cool, dry place

Harvest Time

When:

When peppers are fully red and mature

How:

Cut fruits from plant

What:

Fruits (peppers)

Storing:

Fresh short term; dry for long-term storage

Preservation Methods:

Drying, grinding into powder

Medicinal Uses:

Traditionally Used for:

Circulation support, mild pain relief, warming support

Forms:

Powder, tincture, infused oil

Dosage or Application:

Used in small amounts in food or preparations

NOTICE:

This information is based on historical/traditional fact. It is for educational purposes only. Lowe Bridges Farm will not be held liable for your use of this information. Your use of this information and the results thereof is your responsibility, and yours alone.

Culinary Uses:

Flavor Profile:

Mild, sweet, slightly earthy

Best Used In:

Spice blends, soups, stews, meats, sauces

Forms:

Dried powder

As an Aromatic:

Used for:

Mild warm scent in spice blends

How:

Dried powder

Troubleshooting

Poor Fruiting:

Too much nitrogen or not enough sun

Blossom End Rot:

Inconsistent watering or calcium imbalance

Slow Growth:

Soil too cool

Bitter Fruit:

Stress from heat or inconsistent watering

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