PEPPER
Kaptur Pepper
The Kaptur pepper is one of the most distinctive varieties cultivated in our fields — known for its uniform shape, vibrant color, and exceptional flavor balance.
It represents the perfect harmony between appearance, taste, and durability, making it a preferred choice among professional buyers and food processors across Europe.
Characteristics
Kaptur peppers are medium to large-sized, with a thick, glossy skin and a firm, juicy texture. Their bright red color develops fully as they ripen, offering both visual appeal and a rich, slightly sweet flavor with mild spice notes.
This variety is especially valued for its high yield, long shelf life, and excellent resistance during transport, ensuring consistent quality from the field to the market.
Cultivation
At Fresh & Dry, Kaptur peppers are grown under controlled field conditions in the fertile soils of the Strumica region.
The crop is cultivated using integrated agricultural practices, focusing on soil health, sustainable irrigation, and natural ripening under the Balkan sun.
Plants are regularly monitored to maintain optimal growth and ensure the purity of the variety.
Growth Cycle
The full growth cycle of the Kaptur pepper lasts approximately 110–120 days from transplanting to harvest.
The peppers are typically planted in early spring and harvested from mid-July to late September, depending on weather conditions.
Each season, this variety delivers high productivity and consistent quality, making it one of the flagship products of our company.
Fortes Hot Pepper
The Fortes hot pepper is a premium variety known for its intense flavor, bright color, and balanced spiciness.
Grown in the warm, sunny fields of the Strumica region, this pepper reflects the authentic Balkan character — strong, aromatic, and full of life.
Characteristics
Fortes peppers are long and slightly curved, featuring a smooth, glossy red skin and firm flesh that maintains its texture even after harvest.
They are medium-hot, with a Scoville rating between 2,500 and 5,000 SHU, making them ideal for both fresh consumption and industrial processing (such as drying, grinding, or pickling).
Their intense color and consistent shape make them a favorite choice for export markets and spice producers seeking stable quality and strong visual appeal.
Cultivation
At Fresh & Dry, the Fortes variety is cultivated using integrated and sustainable farming methods, combining traditional know-how with modern agricultural practices.
The plants thrive in well-drained soil and full sunlight, which enhances their flavor concentration and natural color.
Careful irrigation and nutrient management ensure steady growth and strong fruit setting, resulting in a uniform and healthy yield.
Growth Cycle
The Fortes hot pepper has a growth period of around 115–125 days from transplanting to full maturity.
It is typically planted in late spring and harvested between August and October.
Thanks to its heat tolerance and long post-harvest freshness, Fortes remains one of our most reliable and sought-after varieties, highly appreciated across European markets for both fresh export and processing purposes.
Kameleon Green Pepper
The Kameleon pepper is a vibrant and versatile variety, widely recognized for its intense green color, crisp texture, and fresh aroma.
It stands out as one of the most popular and adaptable pepper types in our portfolio — ideal for both fresh market sales and industrial use thanks to its balanced flavor and consistent quality.
Characteristics
Kameleon peppers are medium-sized and blocky, with thick, glossy green skin and a firm, juicy interior.
Their mild and refreshing taste makes them suitable for a wide range of culinary uses — from fresh salads and stuffing to roasting and processing.
Even after harvesting, Kameleon peppers maintain their shape, color, and crunch, which makes them highly valued by retailers and distributors seeking long shelf life and visual appeal.
Cultivation
At Fresh & Dry, Kameleon peppers are cultivated in the fertile fields of the Strumica region, under controlled and sustainable agricultural practices.
The plants are grown in rich, well-aerated soil with carefully monitored irrigation, ensuring steady growth and uniform fruit development.
Thanks to the region’s warm days and cool nights, this variety develops its distinctive color and full-bodied flavor naturally, without the need for artificial ripening.
Growth Cycle
The Kameleon green pepper has a growth period of around 100–110 days from transplanting to harvest.
Planting usually begins in early spring, with harvesting taking place between mid-July and early September.
Each season, this variety delivers consistent yields and premium quality, making it one of our core export products for European markets that demand freshness, reliability, and taste.
