“Pimienta Picona” – is a chile used in the Canary Islands for the elaboration of mojo picón and other disher for this reason is very popular. Pimienta Picona (Capsicum anuumm) is a variety grown in the Canary Islands, about 4 cm/1.5 inch long red fruits that are used in several Canarian dishes for their medium spicy flavor. Fruits are used both fresh and dried.
Is a brother of the pimienta palmera
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THINGS TO REMEMBER
Peppers take their time while growing, so before transferring them outside, you should plant them indoors and keep them inside for some weeks (approximately 2-3 weeks) before taking them outside. Make sure that the soil is moist most of the time and not dry, but do not over-water the buds. 80-85 degrees Fahrenheit is the ideal temperature to keep them in. You will need to make sure that the room they are in has a proper amount of sunlight.
After 2-3 weeks, transfer them out in the soil; keep in mind that they will grow more where there is a lot of sunlight. Add some manure or mushroom compost to keep the soil moist and fertilized, or you can also use a mixture of seaweed and fish emulsion.