Get 50% off al spring bulbs!
Share your pictures? Hide split images
I have read and agree the terms and conditions of service.

Pepper Doux d'Espagne - Capsicum annuum

Capsicum annuum Doux d'Espagne
Bell pepper

3,7/5
2 reviews
0 reviews
0 reviews
0 reviews
1 reviews

The Spanish pepper plant died without producing anything, neither flowers nor fruits.

Jean-Claude, 29/04/2022

Leave a review → View all reviews →

Why not try an alternative variety in stock?

4
€3.50 Seeds
17
From €2.10 Seeds
16
€3.95 Seeds
6
€4.50 Seeds
18
€3.90 Seeds
5
From €2.10 Seeds
17
From €3.90 Seeds
8
€5.70 Seeds
16
€4.50 Seeds
31
€1.90 Seeds

Schedule delivery date,

and select date in basket

This plant carries a 6 months recovery warranty

More information

Vigorous and productive variety with large elongated fruits, 15 cm (6in) long and 10 cm (4in) wide. Its green skin turns red at ripeness. It contains thick flesh with a sweet flavour. Good resistance to diseases. Sowing from February to April. Harvest from July to October.
Ease of cultivation
Beginner
Height at maturity
80 cm
Spread at maturity
35 cm
Soil moisture
Dry soil
Germination time (days)
14 days
Sowing method
Sowing under cover, Sowing under cover with heat
Sowing period February to April
J
F
M
A
M
J
J
A
S
O
N
D
Flowering time May to September
J
F
M
A
M
J
J
A
S
O
N
D
Harvest time July to October
J
F
M
A
M
J
J
A
S
O
N
D

Description

The Sweet Spanish Pepper is a vigorous and productive variety. Its large elongated fruits measure 15 cm (6in) long and 10 cm (4in) wide. Their skin is green, then turns red when ripe. Its thick flesh has a sweet flavour. It has good disease resistance. Sow from February to April. Harvest from July to October.

We are used to distinguishing between peppers and chillies. The pepper is a term for a chilli without or almost without capsaicin. Both can be prepared as purees or preserves, as accompaniments or main dishes. The chilli is so widely used around the world that 'spicy dish' becomes synonymous with 'hot dish', despite the large number of spices with varied flavours.
The chilli is a condiment which, like its very close relative the pepper, belongs to the Solanaceae family. Archaeological evidence proves that chillies were already consumed by the Incas 7500 BC and were cultivated as early as 3000 BC. The chilli is a perennial plant in tropical climates and is grown as an annual in our latitudes unless it has been placed in a pot so that it can be stored in a warm place during the off-season. It produces small flowers, white or mauve with anthers or seeds of different colours depending on the species.

Discovered by the Spaniards in the 16th century, its use quickly spread around the world. All regions of the world incorporate it into their culinary tradition to such an extent that one begins to imagine that Indian, Indonesian or African cuisine have always used chillies. All have been captivated by this bright red fruit that 'bites when you bite it'; a characteristic that earned it the name capsicum. There are five major species, often recognisable by the colour of their flowering among others. Forming a bush with an upright habit and lanceolate leaves, they produce small flowers that become hollow fruits containing seeds and whose colour varies depending on the variety.
Chillies are naturally rich in vitamin C, about twice as much as lemons or oranges. It is a very volatile substance whose content decreases considerably as the chilli dries. It becomes even scarcer when ground into powder. It is also very rich in vitamin A, a more stable vitamin whose content tends to increase as the fruit dries.

Chillies are particularly known for containing a tasteless and odourless but extremely powerful alkaloid: capsaicin, which is traditionally measured on the Scoville scale, which has 11 levels: neutral, mild, warm, spicy, hot, strong, burning, scorching, torrid, volcanic, and explosive. The taste and strength of chillies are two completely independent concepts. The strength measured by the Scoville scale does not activate the taste buds but the heat receptors in the skin or mucous membranes and causes a strong burning sensation. The capsaicin content distinguishes chillies from peppers. Studies have shown that, when used in dishes, hot chillies also act as a bactericide. Naturally, chilli plants without predators produce little capsaicin in their fruits. On the other hand, plants subjected to numerous enemies of all kinds will produce fruits rich in this substance. This is an effective defense mechanism for the plant.

Harvesting: the time of harvest is determined by the colour of the variety when ripe, but also by its aroma. Some varieties develop a fruit with an enchanting aroma that disappears when ripe. Others are enjoyed happily while still green, while others can only be enjoyed when fully ripe. Pick them with a small knife or by hand as needed.  The pepper continues to ripen after being picked.

Storage: peppers can be stored for several days in the vegetable drawer of the refrigerator. Depending on the quantity of your harvest, you will certainly want to keep them a little longer. There are several methods: first, drying, which can be done in several ways: either in the sun by cutting the chillies in half lengthwise. Air drying indoors is only possible if the conditions are dry enough, otherwise the fruits will become soft. It can be done with whole fruits in the oven on a low temperature grill, about 50°C (122°F), for several hours.
You can also choose to store fresh peppers. You then have the choice between marinating it in oil with herbs, pickling it in vinegar, or reducing it to puree. There are plenty of recipes for these methods. As a last resort, you can also freeze your peppers. In any case, wash and dry them carefully.

Harvest

Harvest time July to October
Type of vegetable Fruit vegetable
Vegetable colour red
Size of vegetable Medium
Interest Flavour, Colour, Productive, Disease resistant
Flavour Sweet
Use Table, Cooking

Plant habit

Height at maturity 80 cm
Spread at maturity 35 cm
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour dark green

Botanical data

Genus

Capsicum

Species

annuum

Cultivar

Doux d'Espagne

Family

Solanaceae

Other common names

Bell pepper

Origin

Mediterranean

Annual / Perennial

Annual

Product reference401111

Other Pepper seeds

16
€3.95 Seeds
18
€3.90 Seeds
10
€6.90 Seeds
31
€1.90 Seeds
6
€4.50 Seeds

Planting and care

Chillies and peppers are extremely easy to grow. Sunlight and heat are crucial for the success of this cultivation. They can thrive in any soil, although they prefer rich, loose, and well-draining soil. If the substrate is too compact, you can add some sand to enhance its structure.

Sowing in a greenhouse: From mid-February to May, sow indoors or in heated greenhouses using trays at around 20°C (68°F). Bury the seeds about 5 to 7 mm (0.3 in) deep in seed compost as they need darkness to germinate. Do not use compost at this initial stage, as it could potentially burn the future roots. The growth of chilli plants is rapid: the seeds usually germinate between 3 days and a week after sowing. However, do not discard a tray if germination has not occurred within this timeframe, as some varieties may take longer. When the plants have grown 5 to 6 true leaves, transplant them into larger pots with more room for their roots and start acclimatizing them to the outdoors on sunny days.

Transplanting in open ground: Once the risk of frost has passed, usually after the Ice Saints in mid-May, transplant your different plants into open ground. Choose the sunniest and warmest spots in the garden. The base of a south-facing wall is an ideal position. Loosen the soil and dig a hole that is at least 3 to 4 times the volume of your plant's root system. Add some well-decomposed compost at the bottom. Place your plant, burying it up to the first leaves, and then backfill the hole. Firmly press the soil, create a basin around the plant, and water generously. Be careful not to water the leaves to protect your plants from fungal diseases. If you plan to plant multiple plants, space them 60 cm (24in) apart in all directions.

Maintenance: Adding mulch at the base of your plants helps retain some moisture and reduces the need for weeding. Chilli plants do not require excessive watering, as their root system has a taproot that can search deep soil for available resources. Only water generously in case of prolonged drought. If you have chosen to grow them in pots, you can keep your chilli plants for several years by storing them in a warm and well-lit place during the off-season. In pots, the plant cannot develop as efficient a taproot as in open ground, so regular but moderate watering is necessary.

16
€14.50 Each
6
€19.50

Seedlings

Sowing period February to April
Sowing method Sowing under cover, Sowing under cover with heat
Germination time (days) 14 days

Care

Soil moisture Tolerant
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Container, Vegetable garden, Greenhouse
Hardiness Hardy down to 1°C (USDA zone 10b) Show map
Ease of cultivation Beginner
Soil Well-drained and rich in organic matter
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 187
3,7/5
No reviews
No reviews
No reviews

Vegetable seeds

10
€4.90 Seeds
1
€4.90 Seeds
4
€3.95 Seeds
24
From €6.90 8/9 cm pot
5
€4.90 Seeds
1
€2.90 Seeds
37
From €12.50 Seeds

Available in 3 sizes

Haven't found what you were looking for?

We only deliver seed and bulb products to your country. If you add other products to your basket, they cannot be shipped.