Paprika spice is derived from bell or moderate chili peppers (Capsicum annuum) that are dried and ground into powder or flakes. Hungarian paprika peppers create fruits 2 to 5″ long, while Spanish paprika peppers are 5 to 9″ long. Varieties include Alma, Ceresovidna, Kalocsa, Kiriska, Sipka and Chimayo. Pepper seeds are sown in trays indoors and transplanted after all frost risk has passed. Peppers do best-in U.S. Department of Agriculture plant-hardiness zones 9 through 11.
Fill a mobile pack using a seed starter mix six to eight months before planting time. Sow an peppers seed in every cell 1/4 inch deep. Water always keep keep the soil moist; check soil moisture every-other day and the seeds during the time of sowing. Place the tray and covered before the seeds germinate by a humidity dome. Protect and place and then eliminate the mat the tray below growlights or in sunlight.
Prepare the soil about two months for planting prior to the peppers are prepared. When there isn’t any danger of frost peppers may be planted, and soil temperatures have reached 70 degrees Fahrenheit. Choose an area which gets full sun, eight to 10 hrs a day. Clear the planting bed of weeds. Mix in compost to add nutrients to the soil. Soil pH can be between 5.5 and 7.5. Add sulfur to lower pH or garden lime to raise pH. Cover the mattress with black plastic to warm the soil quicker.
Plant the paprika peppers 18-inches apart in rows. Dig holes big enough for the root-system. Water the plants. Soak the soil however don’t get water or leaves. Place a layer of mulch across the bottom of every plant to keep weeds from growing across the plant and also to keep the soil warm.
Fertilize the peppers using a well-balanced fertilizer two months after every two months and planting after that throughout the growing period. The peppers consider from transplanting to harvest.