Macedonian Grilling Pepper
Macedonian Grilling Peppers are called Vezena Piperka or "Embroidered Pepper" in Macedonia, Eastern Europe because of their intricately scarred skin that appears to be threaded. These 6-8" long, tapered fruits are sweet with the heat of a jalapeno, and are used to make paprika powder. According to William Woys Weaver, from whom we received our seeds, the "knitted" lines covering the fruits are important to the flavor and release sugars when grilled.
All chili peppers originate in Central and South America, but were spread and adopted around the globe during and after European colonization of the Americas.
Also known as: Rezha Macedonian Pepper, Macedonian Peppers, Vezena Piperka, Vesena, Vezanka, пиперки везени, Embroidered Peppers.
Photo credits: first two by Sitno Seckano, second two by Jo Rosen of Meadowhawk Farm.
Seeds per pack: 20
Planting / harvesting notes
Start seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.
Seed keeping notes
Peppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, sunset-orange. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.