Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Crisp, citrusy heat in a neon-orange package. Bulgarian Carrot, also known as Shipka, lights up the garden and the plate with snappy texture and a bright, peppery bite. The flavor leans toward orange zest, carrot sweetness, and a clean medium hot glow, making it a favorite for fresh salsas, quick pickles, and colorful hot sauces that stay lively rather than heavy.
The plants are compact and prolific, about 18 to 24 inches tall with a tidy, branching habit that sets clusters of slim, tapered pods. Glossy green foliage frames the fruit beautifully so the plants read ornamental even before ripening. Pods average 3 to 4 inches, smooth and carrot shaped with firm, crunchy walls. They mature from deep green to an electric tangerine orange that signals peak sweetness and aroma. Those sturdy walls hold their snap in jars and on the grill, while the shape makes them easy to slice into rings or spears.
Bite into a ripe pod and you get fresh sweetness first, then a focused heat that builds and lingers cleanly. In the kitchen, a handful of rings brightens tacos, slaws, and grain bowls; whole pods pickle into jewel toned snacks with irresistible crunch; dried and ground, they yield a sunny, citrusy powder for rubs and finishing salts. Selected in cooler European climates for dependable performance, Bulgarian Carrot remains a reliable, high-yielding Capsicum annuum with crowd-pleasing color, texture, and a heat level cooks can use every day.
Timing: Start seeds 8–10 weeks before last frost (cool/short seasons: lean to 10 weeks).
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix; lightly firm and mist.
Temperature (germination): Keep medium 80–88°F (27–31°C) with a thermostat-controlled heat mat for uniform sprouting.
Germination Time: 7–14 days typical; allow up to 21 days for slower seed lots.
Moisture & air: Even moisture, never soggy. Use a humidity dome and vent daily to prevent damping-off.
Light (post-sprout): Provide 14–16 hrs/day strong light (T5/LED) at 2–4" (5–10 cm) over the canopy.
Air temperature (post-sprout): Days 70–80°F (21–27°C); nights 62–70°F (17–21°C).
Potting Up: First true leaf → 2–3" (5–8 cm) cells; up-pot to 4" (10 cm) pots before transplant. Plant slightly deeper each step to stabilize stems.
Feeding: Begin ¼-strength balanced fertilizer weekly once true leaves expand; increase to ½-strength after pot-up if foliage pales. Include Ca/Mg if interveinal yellowing appears.
Airflow/conditioning: Gentle fan circulation or daily brushing strengthens stems and reduces fungal pressure.
Soil Temperature & Transplant Timing
Transplant by soil readings, not the calendar. Measure 2–4" (5–10 cm) deep at dawn for 3–5 mornings:
Soil ≥60–65°F (16–18°C); night air ≥55°F (13°C).
Ideal root zone 70–85°F (21–29°C) for quick establishment.
How to check: Insert a soil thermometer at planting depth each morning; average the readings.
Transplanting Outdoors
Hardening Off: 5–7 days, moving from bright shade → partial sun → full sun; shield from wind.
Site: Full sun; well-drained loam, pH 6.0–6.8. Raised beds warm faster and dry evenly.
Bed Prep: Work in 1–2" (2.5–5 cm) finished compost plus a balanced organic fertilizer. Avoid excessive nitrogen—leads to leaves over fruit.
Spacing: 14–18" (35–45 cm) between plants; 24–30" (60–75 cm) between rows.
Support: Usually self-supporting, but a light bamboo stake keeps heavy clusters off the soil and speeds drying.
Mulch: After soil warms, mulch with straw/leaf mold or use black/woven fabric for heat and weed control.
Watering: Consistent, moderate moisture—~1" (25 mm)/week including rain. Avoid drought/soak cycles to limit blossom drop and fruit cracking.
Season Extension: Early row cover (remove at bloom) and reflective mulch help earliness and color in cool zones.
Variety-Specific Notes (Bulgarian Carrot)
Purpose: Thin-walled, crisp pods ideal for pickling and drying; brightest color at full orange.
Crop time: 70–90 days from transplant to first orange pods; frequent picking promotes continuous flushes.
Airflow: Keep foliage thinned just enough for sun and air around clusters—clean skins dry and pickle better.
Troubleshooting
Leggy seedlings: Raise light intensity; keep day temps ≤80°F.
Slow color / leafy lush growth: Too much N or shade—reduce nitrogen, increase sun/airflow.
Sunscald after set-out: Harden more gradually; provide 30–40% shade cloth during heat spikes for 2–3 days.
Post-rain splitting: Harvest just-ripe pods ahead of storms; maintain steadier moisture earlier in season.
How to Grow — Bulgarian Carrot (Capsicum annuum)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost. This variety germinates readily but appreciates warm media for even emergence.
Germination target: 78–85°F (25–29°C) on a heat mat with a humidity dome; typical emergence 7–14 days. Vent daily to reduce damping-off.
Lighting: Give 14–16 hours/day under LED/T5 lights placed 2–4" above the canopy. A small fan encourages sturdy stems.
First feed & pot-up: Begin ¼-strength balanced fertilizer at first true leaves. Pot up to 3–4" pots when roots fill cells.
Hardening off: 5–7 days of gradual outdoor exposure.
Transplant window: After nights are >55°F (13°C) and soil is >60°F (16°C). Black mulch or landscape fabric speeds early vigor and keeps narrow pods clean.
Amendments: Work in 2–3" compost plus a light organic base charge (e.g., 4-4-4). On sandy sites add gypsum (Ca) and a pinch of sulfate of potash (K) for firm walls and consistent set.
Raised beds/fabric pots: Excellent for early soil warmth and drainage, which this variety loves.
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: Use drip irrigation or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Note on heat levels: Less water and fertilizer often intensify heat, while excess water/fertilizer can make peppers milder.
Fertilizing
Start with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once plants flower and set fruit, switch to a low-nitrogen, high-potassium formula to support heavy fruiting and crisper, sweeter flavor.
Avoid late N spikes—Bulgarian Carrot may produce leaf at the expense of its long, crunchy pods.
Weeding & Mulching
Keep weeds under control—they compete for nutrients, space, and water.
Use mulch (black plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Keep soil temperatures stable
Be careful when hand-weeding: pepper roots are shallow and easily damaged, which can contribute to blossom end rot and poor set.
Sun & Heat Management
Grow in full sun (6–8+ hrs) for maximum yield and bright orange color.
In extreme heat (>95°F / 35°C), provide light afternoon shade to improve fruit set and prevent sunscald on ripening pods.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Bulgarian Carrot carries narrow, upright pods; use a low ring stake or small cage to prevent lodging and to keep fruit off soil.
Companion Planting
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, cucumbers.
Avoid: Fennel and kohlrabi, which can stunt pepper growth.
Interplant alyssum, dill, coriander to attract hoverflies/lacewings that suppress aphids and thrips.
Container Growing
Use 5–7+ gallon pots (10 gal for maximum yields) with high-quality, free-draining potting mix.
Containers dry faster—check moisture daily.
In midsummer, shade pot sides to protect roots from overheating; fabric pots help maintain ideal root temps.
Pruning & Training
Tip-pinch once early to increase branching and pod count. Later, remove only crowded interior shoots to improve airflow; heavy mid-season pruning delays fruiting.
Season Extension
Row cover/low tunnels accelerate early growth; remove or vent during bloom for pollinators. In fall, light frost cloth can preserve the final orange flush.
Harvest & Seed Saving
Expect first usable pods 65–80 days from transplant (green) and 80–95 days to deep carrot-orange.
Cut, don’t pull—long pods can tear nodes.
For seed, select fully orange, true-shape pods from vigorous plants. Dry seeds 7–10 days; store cool/dry. Isolate from other annuum hot types (cayenne/jalapeño) to preserve form and heat.
Additional Tips — Bulgarian Carrot (Capsicum annuum)
Harvesting
Color & feel: Harvest when pods turn a glossy, deep carrot-orange and feel firm with a slight spring. Green pods are usable for sharper, greener heat, but the variety’s sweet-citrus snap and classic aroma peak at full orange.
Cut, don’t twist: Use clean, sharp snips to cut pods with a short stem stub. Bulgarian Carrot branches are slender; yanking can split nodes and slow production.
Staggered picking: For maximum yield, pick semi-ripe pods to keep flowers coming, but allow a portion to fully color and cure 1–2 days indoors for seed saving and best flavor concentration.
Cool-hour harvest: Morning harvests reduce moisture loss and preserve volatile aromatics, especially if pods are destined for drying or pickling.
Flavor & Nutrition
Profile: Bright citrus (orange peel, tangerine) with a crisp, clean heat—hotter than jalapeño, cooler than most habaneros.
Nutrient pop: At full orange, pods are rich in vitamin C and carotenoids (which drive the vivid color), alongside antioxidant phenolics.
Heat tuning: Removing the placenta and seeds softens the bite for kid-friendlier relishes; leaving ribs intact gives classic eastern-European heat.
Handling
Gloves suggested: Heat is assertive; wear light nitrile gloves for deseeding or large batches.
Tool care: Wash knives/boards promptly with hot soapy water, then wipe with a splash of vinegar or baking soda to lift oils and pigments.
Ventilation: When quick-frying or toasting slices for relishes, use a hood fan—the aroma is lively.
Storage & Preservation
Fresh hold: Refrigerate unwashed pods in a paper-lined vented container; wash right before use to prevent waterlogging.
Drying:
Air-dry strings: Thread stems and hang in a shaded, breezy spot.
Dehydrator: 115–125°F (46–52°C) until leathery/brittle; store whole to protect aroma and grind just before use.
Pickling (signature use): Bulgarian Carrots excel in crunchy, bright pickles—equal parts vinegar and water, salt, garlic, dill seed, mustard seed; add carrot coins and onion for color play.
Freezing: Slice into rings, pre-freeze flat, then bag (IQF style). Texture softens, but color and flavor stay vivid.
Fermentation: 2–2.5% salt by weight; ferment 10–14 days for a tangy orange mash to fold into mustards and sauces.
Kitchen Use
Traditional angle: Ideal for relishes, giardiniera, pickled salads, cured meats boards, and bright red-orange hot sauces.
Quick applications:
Orange-garlic relish: Flash-sauté diced pods with garlic and splash with vinegar—top grilled sausages or roasted veg.
Citrus salsa: Orange segments + Bulgarian Carrot + red onion + cilantro + lime for fish tacos.
Compound butter: Minced pods + orange zest + honey in butter for corn, salmon, or roasted carrots.
Pairings: Citrus, dill, parsley, yogurt, feta, smoked fish, pork, cabbage, carrot (color echo!), and apple cider vinegar.
Growing & Pruning Tips
Compact vigor: Plants are productive with narrow, upright pods. A small ring stake or cage prevents branch flop under heavy sets.
Airflow focus: Light interior thinning after first set reduces fungal pressure and speeds dry-down on the plant.
Heat management: Flower drop increases >95°F (35°C)—use 30–40% shade cloth in heat waves; keep moisture steady.
Containers & Watering
Pot size: 5–7+ gallons; bigger pots improve pod length and wall thickness.
Moisture rhythm: Aim for evenly moist (not soggy). Erratic wet–dry swings toughen skins and can mute sweetness. Mulch helps regulate root temps.
Companion Planting & Pollinators
Beneficials: Interplant dill (predator magnet), alyssum, basil to recruit lacewings/hoverflies that suppress aphids and thrips; flowers also boost pollinator visits for thicker sets.
Seed Saving
Selection: Choose fully orange, uniform pods from vigorous plants.
Isolation: Separate from other annuum hot types (cayennes/jalapeños) to preserve shape/heat; bag clusters if space is tight.
Dry & store: Air-dry seeds 7–10 days; store airtight with a desiccant, cool and dark.
Common Pests & Problems — Bulgarian Carrot (Capsicum annuum)
Insects & Mites
Aphids (distorted tips; honeydew on leaves)
Controls: Spray off with water; neem or insecticidal soap; encourage lady beetles and lacewings.
Spider mites (bronzed stippling; webs in hot weather)
Controls: Raise humidity, rinse undersides, horticultural oil/neem; predatory mites where available.
Whiteflies (swarming on disturbance; sticky leaves)
Controls: Yellow sticky cards; vacuum early mornings; soap/neem sprays; weed control.
Thrips (silvery patches; twisted new growth; virus carriers)
Controls: Blue sticky traps; weed sanitation; spinosad or soap.
Flea beetles (tiny pits in young leaves)
Controls: Row covers until bloom; trap crops; diatomaceous earth barriers.
Cutworms (seedlings severed at base overnight)
Controls: Collars; remove debris; dusk handpicking.
Caterpillars (chewed leaves and pods)
Controls: Handpick daily; Bt on small larvae; mow margins.
Pepper weevil/borers (southern hazard; fruit drop)
Controls: Prompt harvest; sanitation; destroy dropped fruit; pheromone traps via extension advice.
Blossom end rot — steady watering, mulch, balance Ca uptake.
Poor fruit set — extremes of heat or cold; excess N; apply shade cloth in hot spells.
Sunscald — retain canopy; avoid heavy leaf stripping.
Edema — steady irrigation.
Flavor dilution — too much water weakens carrot-like sharpness; moderate stress sharpens it.
Monitoring & Prevention — Quick Checklist
Weekly checks of foliage.
Soil-level irrigation.
Proper spacing.
Mulch warm soils.
Rotate 3+ years out of Solanaceae.
Sanitize tools; destroy infected fruit.
Bulgarian Carrot (Shipka) (Capsicum annuum) — FAQs
Q: How hot is Bulgarian Carrot?
Typically 20,000–40,000 SHU. Heat is lively with a crisp, slightly fruity snap.
Q: How long does it take to mature?
About 70–95 days from transplant. Pods ripen from green to vivid orange.
Q: How long does germination take?
7–14 days at 75–85°F. Warm soils speed emergence.
Q: Does it need special soil conditions?
Well-drained, fertile soil at pH 6.2–6.8. Steady moisture improves pod size and wall thickness.
Q: What spacing should I use?
16–20 inches between plants, 24–30 inches between rows. Compact plants benefit from airflow.
Q: Do I need more than one plant for pollination?
No. Self-pollinating. Air movement aids fruit set.
Q: Can I grow it in containers?
Yes. A 5–7 gallon pot is sufficient. Provide full sun and light regular feeding.
Q: How many peppers per plant?
Often 40–120 pods, thanks to compact, prolific growth.
Q: How do I harvest safely?
Use pruners, harvest at full orange for peak flavor. Gloves recommended for sensitive skin.
Q: Best ways to store or preserve?
Excellent pickled whole, roasted for spreads like ajvar, or dried for flakes. Freezes well sliced.
Q: Does cooking reduce the heat?
Roasting softens heat and boosts sweetness. Quick sauté keeps the spice lively.
Q: Is it perennial?
Typically annual, but can be overwintered indoors after pruning and kept warm and bright.
Q: Why are pods cracking?
Irregular watering after dry spells can cause splitting. Keep moisture consistent.
Q: Can it cross with other peppers?
Yes within C. annuum. Isolate if saving seed to retain orange color and shape.
Q: How do I use it without overpowering dishes?
Dice finely for salads, salsas, and pickles. A small amount adds color and sparkle.
Q: Is it ornamental?
Very. Clusters of flame-orange pods contrast beautifully with green foliage.
Q: Is it safe to handle and eat?
Yes. Wash hands and tools after use, avoid eye contact.
Q: Why are pods short or curved oddly?
Heat or drought during fruit set, or nutrient imbalance. Maintain steady water and use balanced feed.
Though peppers were born in the Americas and first cultivated by Indigenous peoples there, their journey across oceans in the sixteenth century ensured that they would be reshaped by cultures worldwide. In Eastern Europe, chiles arrived via Ottoman and later Russian trade routes, and by the nineteenth century, they had become fixtures in Balkan cuisine. Among the varieties that arose in this fertile exchange was the Bulgarian Carrot, also called Shipka, a pepper that matured to a bright orange color reminiscent of its namesake root. It carried the fire of its American ancestors but expressed itself in a distinctly Eastern European voice.
Indigenous Americans first valued slender, fiery peppers for their heat and preservation qualities. That same resilience allowed their descendants to thrive in Bulgarian soils and climates, where farmers selected for productivity, vigor, and color. Over time, the Bulgarian Carrot became more than a curiosity — it was a reliable garden staple, its compact plants yielding abundant pods that ripened to a hue associated with autumn harvests and warmth. In a land where winters were long, such brightness was as welcome as its flavor.
Bulgarian cooks embraced the pepper wholeheartedly. It was roasted and peeled for spreads like ljutenica and ajvar, its sharp heat tempered by tomatoes and eggplants. It was pickled whole in brine to brighten winter tables, often appearing in jars beside cucumbers and cabbages. For many households, a supply of pickled or roasted peppers was a sign of preparation and abundance, and the Bulgarian Carrot became a dependable part of that seasonal rhythm. Its orange pods also carried symbolic weight, standing for vitality, energy, and fire during festivals and family gatherings.
In the twentieth century, the Bulgarian Carrot spread beyond its homeland, carried by seed exchanges and international seed banks. Gardeners in colder climates admired its adaptability and the way its upright clusters of orange pods looked like flames above green leaves. Its flavor, with a sharp heat and a slightly fruity undertone, made it popular for hot sauces, salsas, and stir-fries far beyond Bulgaria. Though named for one country, the pepper became an international ambassador of Eastern European chile culture.
Today, the Bulgarian Carrot remains both an heirloom and a global traveler. It bridges the ancient Indigenous domestication of peppers with the particular soil and culture of Bulgaria, embodying how plants adapt and transform with people. Its pods, slim and bright, speak of continuity and resilience. Gardeners grow it for both beauty and flavor, and cooks use it to bring a fiery flash of color to their dishes.
To cultivate Bulgarian Carrot is to tend a pepper that has journeyed far from its American birthplace, rooted itself in Balkan traditions, and returned to global gardens. Each orange pod is both an immigrant and a native, a reminder that foodways are never fixed but always alive with exchange.
Goal: Preserve the classic bright orange, carrot-shaped pods with crisp texture and hot, clean flavor while keeping the line pure within C. annuum and maximizing long-term seed viability.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 6–12 vigorous, disease-free plants that show the typical slender, slightly curved 3–4″ pods, ripening green → vivid orange. Look for heavy set, sturdy pedicels, and pods that keep firmness at full color (a hallmark of this type).
Cull off-types: Exclude plants with blunt/jalapeño-like pods, uneven or muddy coloring, late/patchy ripening, harsh bitterness, or weak, sprawling habit. Remove any with virus-like mosaics, chronic sunscald, or cracking.
Maintain breadth: Save seed from multiple mother plants to retain earliness, pod uniformity, and the signature bright-orange hue.
2) Harvesting Seeds
Timing: Allow pods to reach fully saturated orange; if weather allows, hold 5–10 days past color so embryos finish and seed fill improves.
Collection: Clip pods with pruners (pulling can tear nodes). Select blemish-free, fully orange fruit from several selected plants. Keep lots labeled by plant from field to drying tray.
3) Cleaning Seeds
Separation: Split pods lengthwise; scrape seeds and placenta into a labeled sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to release placenta threads.
Dry-rub + winnow option: If pods were quite dry, crumble the seed mass over a fine mesh and winnow chaff with a light fan; you can finish with a brief rinse if needed.
Viability: Expect 3–5 years refrigerated; 5–8+ years if ultra-dry and frozen. Warm sealed containers to room temp before opening to avoid condensation.
6) Testing Seed Viability
Germ test: Place 10–20 seeds on a damp towel in a vented bag at 78–82°F (25–28°C); read at 5–10 days.
Targets: ≥85% germination is typical for fresh annuum seed.
Priming (optional): 30–60 minutes in 0.5–1% H₂O₂ or a mild kelp solution can boost uniformity for older lots.
Tips for Successful Seed Saving
Isolation: Bulgarian Carrot is C. annuum and crosses readily with other annuum (jalapeño, cayenne, serrano, bells). Use 150–300 ft (45–90 m) isolation; for foundation-grade purity, bag/cage selected branches or hand-pollinate.
Pollinators & set: Encourage beneficials generally; for bagged clusters, tap/vibrate daily during bloom to ensure set.
Record keeping: Track plant IDs, isolation method, harvest dates, pod length/curve, hue, earliness, and any off-type notes. Photograph representative pods to document the vivid orange “carrot” phenotype.
Culinary alignment: Favor lines that stay crisp at full orange and dry evenly—traits prized for pickling and hot sauces.
Culinary Uses, crisp orange pods with carrot-like sweetness and sharp heat
Fresh salsas (signature): Dice pods into tomato, carrot, or mango salsa for a glowing orange accent with crisp heat. Excellent over tacos, grilled meats, and grain bowls.
Pickled whole pods: Blanch, then pack whole peppers in vinegar brine with onion, garlic, and dill. Bright orange pods keep crispness and shine for months—perfect for sandwiches and antipasti.
Hot sauces & chutneys: Blend roasted pods with carrot, onion, garlic, and citrus for a smooth, orange-hued hot sauce; balance with honey or mango for chutneys.
Roasted & peeled strips: Char until blistered, steam, peel, and slice into warm salads with beans, squash, and potatoes.
Powder & flakes: Dehydrate and grind into vivid orange powder/flakes. Adds heat and color to soups, stews, and rubs.
Heat control tips: Medium–hot to hot; scrape placenta to moderate. Add late for brighter citrus notes.
Preservation and Pantry Value
Dehydrates quickly: Thin walls dry efficiently, locking in orange color. Store airtight, dark, with desiccant.
Freezer storage: Freeze deseeded strips flat; crumble into winter stews and omelets.
Fermentation: Produces tangy, bright sauces with stable orange color.
Pickling: Holds texture and color beautifully—eye-catching market jars.
Traditional and Practical Uses (Indigenous foodways focus)
American domesticate, European refinement: Though bred in Eastern Europe, Bulgarian Carrot peppers descend from Capsicum annuum stewarded by Indigenous peoples of the Americas. Their thin-walled drying and pickling uses parallel Indigenous practices—sun-drying, stone grinding, and brining for communal storage.
Nixtamal companions: Orange powder and pickled pods brighten maize-based staples (tortillas, tamales, pozole) and bean stews—foods tied to Indigenous agricultural triads.
Seasonal logic: Preservation via drying and pickling echoes ancestral cycles of storing chile, maize, beans, and squash for year-round availability.
Safety and Handling always
Gloves recommended when cutting and drying; avoid touching eyes.
Herbs & extras: dill for pickles; cilantro, parsley, mint for salsas.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - Bulgarian Carrot
$200 USD
$300
Unit price /
Unavailable
Description
Crisp, citrusy heat in a neon-orange package. Bulgarian Carrot, also known as Shipka, lights up the garden and the plate with snappy texture and a bright, peppery bite. The flavor leans toward orange zest, carrot sweetness, and a clean medium hot glow, making it a favorite for fresh salsas, quick pickles, and colorful hot sauces that stay lively rather than heavy.
The plants are compact and prolific, about 18 to 24 inches tall with a tidy, branching habit that sets clusters of slim, tapered pods. Glossy green foliage frames the fruit beautifully so the plants read ornamental even before ripening. Pods average 3 to 4 inches, smooth and carrot shaped with firm, crunchy walls. They mature from deep green to an electric tangerine orange that signals peak sweetness and aroma. Those sturdy walls hold their snap in jars and on the grill, while the shape makes them easy to slice into rings or spears.
Bite into a ripe pod and you get fresh sweetness first, then a focused heat that builds and lingers cleanly. In the kitchen, a handful of rings brightens tacos, slaws, and grain bowls; whole pods pickle into jewel toned snacks with irresistible crunch; dried and ground, they yield a sunny, citrusy powder for rubs and finishing salts. Selected in cooler European climates for dependable performance, Bulgarian Carrot remains a reliable, high-yielding Capsicum annuum with crowd-pleasing color, texture, and a heat level cooks can use every day.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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