Peppers : Alma Paprika
Wonderful for kitchen spice
(Capsicum annuum) Highly productive plants are loaded with thickwalled 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 SWEETSolanaceae Capsicum chinese
Intense heat with a mild fruity flavor.
Hot Peppers add more to cooking than just heat, they also have an intriguing flavor all of their own. When working with hot peppers be sure to not touch your eyes or skin because the oil from the pepper can burn or irritate your skin. They can be roasted, chopped, or used raw.