Alma Paprika Pepper
- Cherry type fruits ripen from cream-white to orange to red
- Fruits are thick walled
- Sweet, mild peppery flavor
- Highly productive
- 70-80 days from transplant
- ±4,100 seeds/oz
Highly productive plants are loaded with thick-walled cherry-type peppers. One of the best varieties for drying and grinding for paprika, or for fresh eating. Ripens from cream-white to orange to red. 70-80 days from transplant. Mildly peppery and very sweet. ±4,100 seeds/oz.
Learn to Grow Alma Paprika Pepper
Start Indoors: 8 weeks before last frost
Germination: 14 Days
Plant Outdoors: 12-24” Apart
Light: Full Sun
Instructions - Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.
Ratings & Reviews
Great in cooler weather
First time I started peppers from seed. Just used my indoor small greenhouse. We live in the Pacific Northwest. So already not warm. And we have had a very cool summer for the most part. I will say that this pepper is amazing. It has (with the exception of another pepper) been an amazing performer in this weather! Once I transitioned outside in late April. By far the most fruit and definitely started sooner than any other pepper. I am excited to continue growing these peppers!
Easy, Productive & Beautiful!
by 6B Gardener
Very productive, beautiful color, easy to grow. Have two plants I have basically ignored and they are happy as can be! Have been great in stir-frys and held up well in a beef slow cooker meal.
Just as good as described
These are just as described- productive, sweet (with just a tiny hint of kick), thick walled. I live in northern Michigan & have great success with these. I got them to dry for paprika, which is great, but also are wonderful for cooking, eating fresh, canning, & freezing. Sweet but bland when white, but continue ripening after picked when the season comes to an end. They keep well & are quite pretty too! Absolutely great!