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27705

Corbaci Pepper ( 75 days, Heirloom)

Heirloom

Unlike any pepper we have ever offered, and the longest available, besides the heirloom, Aconcagua. The most prolific and earliest, by mid July we had over a dozen 10 inch peppers on one plant making for suitable growing in the north. Super long, thin fruits; some stay straight, some spiral. Edible at any stage, they start out yellow-green, maturing into red, with a fruity, sweet flavor. This heirloom from Turkey isalso called Sari Tatli Sivri andused for fresh eating, pickling, frying and drying. We saved some of our reds to dry and turn into a paprika type powder.  20 seeds 

 

 

PLANTING:

Indoors - Start 8-10 weeks before last frost, 1/4" deep with soil temperatures 70-80 degrees. Liquid fertilize seedlings every 7-10 days. Transplant 18" apart when danger of frost has passed and when soil is 65 degrees

Harvest - Using a sharp instrument, pick first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some on to mature, in color and sweeten up.

Tips - Plant in fertile, well composted soil, mulch and provide adequate water. It helps to use row cover early in the season giving the plants extra warmth, especially in the north. Side dress when flowers begin to form.

 

Customer Reviews

Based on 6 reviews
5 ★
83% 
5
4 ★
17% 
1
3 ★
0% 
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2 ★
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  • American
FL
01/22/2019
FRANCES L.
United States
I recommend this product

Corbaci Peppers

I bought this great Turkish pepper in 2018 and was VERY pleased with it - so again for 2019! It is very long and slender, many people think it has to be hot! However it is sweet, strong flavored, and stands up well to stir fry and soups, unlike most “American” peppers. Good producer AND the plants definitely need staking!

FRANCES L. verified customer review of Corbaci Pepper ( 75 days, Heirloom)FRANCES L. verified customer review of Corbaci Pepper ( 75 days, Heirloom)
WM
11/08/2018
Will Metge

Extremely productive even in cool weather

I finally found a pepper that is truly productive in a cool climate. I'm thrilled. We had dozens of peppers from every plant. In fact we had so many we had a hard time using them up. I only gave them four stars because I didn't love the flavor raw and the seeds go from the stem almost all the way to the tip, so they are hard to prepare. But we did love them cooked! I will be planting them again next year.

SD
01/20/2018
Susanne D.
United States

Outstandinly healthy and productive plants. As the weather got cooler they turned red.

I grew them from seed and they were great performers in all aspects.

SD
01/20/2018
Susanne D.
United States

Outstandinly healthy and productive plants. As the weather got cooler they turned red.

I grew them from seed and they were great performers in all aspects.

JA
11/26/2017
John Anderson

Prolific Producer

I started with 3 seedlings, but, as the plants matured and started setting fruit, it became obvious that one would do the job. Off the one plant I retained, I have picked literally hundreds of 6-7 inch peppers over the course of 6 months (May thru November) and the plant is still going strong here in Tucson (temp Nov 26 supposed to be 90 degrees). Just be sure and support the plant really well. Heavy load of peppers caused two branches to break, even with some support. The Corbaci was a real find and a definite conversation starter with other gardeners and eaters. Edible fresh and raw and very good in sautes/stir frys