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Tabasco Bunches aka "Besparmak" Chile Pepper growing in garden at home
Tabasco Bunches aka "Besparmak" Chile Pepper getting ripe in garden
Tabasco Bunches aka "Besparmak" Chile Pepper in garden
Tabasco Bunches aka "Besparmak" Chile Pepper growing in garden at home Tabasco Bunches aka "Besparmak" Chile Pepper getting ripe in garden Tabasco Bunches aka "Besparmak" Chile Pepper in garden
Tabasco Bunches aka "Besparmak" Chile Pepper growing in garden at home Tabasco Bunches aka "Besparmak" Chile Pepper getting ripe in garden Tabasco Bunches aka "Besparmak" Chile Pepper in garden

Tabasco Bunches aka "Besparmak" Chile Pepper

25 Seeds

$ 2.79

Bouquets of vibrant red and green peppers

  • Turkish variety
  • Also called Besparmak or "five fingers"
  • Peppers borne in large bouquets
  • Very hot
  • Great for pickling or drying

MORE ABOUT TABASCO BUNCHES AKA BESPARMAK:

(Capsicum annuum) Also known as "Besparmak" in Turkey where its name translates to "five fingers." Bountiful bouquets of small, 1-2" peppers blanket the tops of large, highly branched plants. Firm, hot peppers are excellent for pickling whole or for use in hot sauces. Can also be dried and ground like cayenne. Very hot. 95 days to harvest. 25 seeds/pkt.

GROWING INFORMATION:

CULTURE: Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium.  Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.

SOWING: For earliest harvest, start seeds indoors 6-8 weeks before the last frost.  Sow seeds 1/4" deep in well moistened, sterile seed-starting mix.  The ideal temperature for pepper seed germination is 85 degrees.  For best results, place a growers heat mat beneath trays until germination has occurred.  Under ideal conditions, germination should occur in 10-14 days. 

TRANSPLANTING: After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart.  Ensure that plants receive 1-2" of water per week.  Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.

INSECT PESTS: Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms.  Aphids, flea beetles, and other hard-shelled insects can be controlled with a simple homemade insecticidal soap solution.

DISEASES AND PROBLEMS: To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days.  Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.

HARVEST AND STORAGE:  Peppers can be harvested at any time, but should be picked before they become soft or overly mature.  Harvesting regularly will encourage further fruit set.  Peppers can be stored in the refrigerator for 4 to 5 days.

SAVING SEEDS:  Select disease-free plants that are true-to-type.  Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects.  Covering plants with mosquito netting is an effective method to protect against pollen contamination.

Bouquets of vibrant red and green peppers

  • Turkish variety
  • Also called Besparmak or "five fingers"
  • Peppers borne in large bouquets
  • Very hot
  • Great for pickling or drying

MORE ABOUT TABASCO BUNCHES AKA BESPARMAK:

(Capsicum annuum) Also known as "Besparmak" in Turkey where its name translates to "five fingers." Bountiful bouquets of small, 1-2" peppers blanket the tops of large, highly branched plants. Firm, hot peppers are excellent for pickling whole or for use in hot sauces. Can also be dried and ground like cayenne. Very hot. 95 days to harvest. 25 seeds/pkt.

GROWING INFORMATION:

CULTURE: Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium.  Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.

SOWING: For earliest harvest, start seeds indoors 6-8 weeks before the last frost.  Sow seeds 1/4" deep in well moistened, sterile seed-starting mix.  The ideal temperature for pepper seed germination is 85 degrees.  For best results, place a growers heat mat beneath trays until germination has occurred.  Under ideal conditions, germination should occur in 10-14 days. 

TRANSPLANTING: After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart.  Ensure that plants receive 1-2" of water per week.  Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.

INSECT PESTS: Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms.  Aphids, flea beetles, and other hard-shelled insects can be controlled with a simple homemade insecticidal soap solution.

DISEASES AND PROBLEMS: To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days.  Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.

HARVEST AND STORAGE:  Peppers can be harvested at any time, but should be picked before they become soft or overly mature.  Harvesting regularly will encourage further fruit set.  Peppers can be stored in the refrigerator for 4 to 5 days.

SAVING SEEDS:  Select disease-free plants that are true-to-type.  Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects.  Covering plants with mosquito netting is an effective method to protect against pollen contamination.

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