Pepper, Karlo Paprika
Pepper, Karlo Paprika (Capsicum annuum ‘Karlo’)
Karlo Paprika is a high-quality paprika pepper bred for rich color, smooth sweetness, and excellent drying performance. This variety produces uniform, elongated fruits that ripen to a deep red, making it ideal for producing vibrant, flavorful paprika powder. It is a reliable, high-yielding plant well-suited to gardeners interested in homegrown spices and traditional preservation.
Key Characteristics
Sweet, mild flavor ideal for paprika
Karlo peppers are known for their low heat and smooth, sweet flavor, making them perfect for paprika production. When dried and ground, they produce a rich, full-bodied spice with deep color and balanced taste, suitable for a wide range of culinary uses.
Uniform fruits for consistent drying and processing
The peppers are elongated and relatively thin-walled, allowing them to dry efficiently and evenly. Their consistent size and shape make them especially suitable for batch processing into powders or flakes, ensuring reliable results for home spice production.
High-yielding and productive plants
Karlo Paprika plants are vigorous and produce abundant fruit throughout the growing season. With regular harvesting, they continue to set peppers consistently, making them a strong choice for growers focused on yield and preservation.
Ideal for drying, grinding, and traditional use
This variety integrates well into gardens focused on food preservation and self-sufficiency. It thrives in warm, sunny conditions and performs well in raised beds, rows, and polyculture plantings alongside other warm-season crops.
- Native range: Cultivated variety (European paprika type)
- Plant life cycle: Annual
- Sun requirements: Full sun
- Soil requirements: Medium, well-drained, fertile
- Mature height: 24–36 inches
- Bloom time: May – August
- Bloom color: White
- USDA Hardiness zones: Grown as an annual in all zones
For best results, allow fruits to fully ripen to deep red before harvesting for drying. Cure and dry thoroughly before grinding to achieve the best flavor, color, and storage quality.
Original: $3.25
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Description
Pepper, Karlo Paprika (Capsicum annuum ‘Karlo’)
Karlo Paprika is a high-quality paprika pepper bred for rich color, smooth sweetness, and excellent drying performance. This variety produces uniform, elongated fruits that ripen to a deep red, making it ideal for producing vibrant, flavorful paprika powder. It is a reliable, high-yielding plant well-suited to gardeners interested in homegrown spices and traditional preservation.
Key Characteristics
Sweet, mild flavor ideal for paprika
Karlo peppers are known for their low heat and smooth, sweet flavor, making them perfect for paprika production. When dried and ground, they produce a rich, full-bodied spice with deep color and balanced taste, suitable for a wide range of culinary uses.
Uniform fruits for consistent drying and processing
The peppers are elongated and relatively thin-walled, allowing them to dry efficiently and evenly. Their consistent size and shape make them especially suitable for batch processing into powders or flakes, ensuring reliable results for home spice production.
High-yielding and productive plants
Karlo Paprika plants are vigorous and produce abundant fruit throughout the growing season. With regular harvesting, they continue to set peppers consistently, making them a strong choice for growers focused on yield and preservation.
Ideal for drying, grinding, and traditional use
This variety integrates well into gardens focused on food preservation and self-sufficiency. It thrives in warm, sunny conditions and performs well in raised beds, rows, and polyculture plantings alongside other warm-season crops.
- Native range: Cultivated variety (European paprika type)
- Plant life cycle: Annual
- Sun requirements: Full sun
- Soil requirements: Medium, well-drained, fertile
- Mature height: 24–36 inches
- Bloom time: May – August
- Bloom color: White
- USDA Hardiness zones: Grown as an annual in all zones
For best results, allow fruits to fully ripen to deep red before harvesting for drying. Cure and dry thoroughly before grinding to achieve the best flavor, color, and storage quality.
