Mr Fothergills Bulgarian Carrot Bulgarian Carrot
- Thin waxy fruits ripen from light greeny yellow to red but are actually best eaten before they fully ripen to release distinctive citrus flavours that ' Aji' peppers are known for. Left to fully ripen they become too hot for the citrus flavour to linger on the palate. These productive plants originate from Chile & are used to make a type of salsa which is widely used in the local cuisine.S: February
- April under glass H: July
- October. Average 15 seeds