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Sarpan 102 Byadgi Chilli Seeds

Description

Sarpan 102 Byadgi Chilli Seeds variety of chilli pepper is known for its intense heat, unique flavor, and high yield. Perfect for adding a kick to your favorite dishes, these seeds are also ideal for those who enjoy making their own hot sauce or chilli powder. 

 Benefits: 

  • High pungency: With a Scoville Heat Unit (SHU) rating of 8,000-9,000, Sarpan 102 Byadgi chillies are some of the hottest in the world. 
  • Unique flavor: In addition to their heat, these chillies have a complex flavor profile that includes notes of fruit, spice, and earth. 
  • High yield: You can expect to harvest a bountiful crop of chillies from your Sarpan 102 plants. 
  • Suitable for irrigated and dry land farming: This versatile variety can be grown in a variety of climates. 
  • Long shelf life: Once dried, Sarpan 102 chillies can be stored for up to a year. 

Key Features: 

  • Plant height: 90-100 cm 
  • Fruit length: 15-18 cm 
  • Fruit color: Cherry red 
  • Flavor: Acidic 
  • Pungency: 8,000-9,000 SHU 
  • Yield: 25-30 quintals/acre dry chilli in irrigated land 
  • Yield: 10-12 quintals/acre in dry land 
  • Sowing season: Kharif, Rabi, Summer 
  • Production period: 180-210 days 
  • Spacing: Row to Row: 2.7-3 ft, Plant to Plant: 1-1.2 ft 

 Land Preparation:    

  • Number of ploughings: 2-3 ploughings are generally recommended to achieve a fine tilth.   
  • Depth of ploughing: The first ploughing should be deep (18-20 cm) to break the hardpan and improve drainage. Subsequent ploughings can be shallower (10-12 cm).   
  • Timing: Ploughing is best done during the summer months (April-May) to allow the soil to dry and aerate.   
  • Moisture content: Ideally, the soil should have moderate moisture content during ploughing. Avoid ploughing when the soil is too wet or dry.   
  • After ploughing, remove all weeds, stones, and other debris from the field. This will prevent competition for resources and facilitate smooth land leveling.   
  • Incorporate well-decomposed farmyard manure (FYM) or compost at 15-20 tons per acre at the time of final ploughing. This improves soil fertility, water holding capacity, and soil structure.   
  • Incorporate well-decomposed farmyard manure (FYM) or compost at 15-20 tons per acre at the time of final ploughing. This improves soil fertility, water holding capacity, and soil structure.   
  • Apply a basal dose of fertilizers based on soil test recommendations. A general recommendation is 40 kg nitrogen, 60 kg phosphorus, and 40 kg potassium per acre.   

 Sowing   

  • Sow of Sarpan 102 Byadgi Chilli seeds in a well-drained seedbed with fertile soil.   
  • Sow seeds thinly, about 2-3 cm apart.   
  • Cover the seeds lightly with soil.   
  • Water the seedbed regularly and keep it moist.   
  • Sarpan 102 Byadgi Chilli Seedlings should emerge in 7-10 days.   

 Transplanting:    

  • Transplant Sarpan 102 Byadgi Chilli seedlings to the field when they are 4-5 weeks old and have 4-5 true leaves.   
  • Harden off seedlings for a week before transplanting by gradually exposing them to outdoor conditions.   
  • Prepare the field by tilling, levelling, and making planting holes.   
  • Space the plants 45-60 cm apart in rows that are 60-75 cm apart.   
  • Make sure the roots are not bent when planting.   
  • Water the plants thoroughly after transplanting.    

Harvesting:   

  • Sarpan 102 Byadgi Chillis are ready for harvest when they reach full colour and size.   
  • Ripe Sarpan 102 Byadgi Chilli 
  • Use sharp scissors or pruners to harvest the chillies.   
  • Cut the stem about 1 cm above the fruit.   
  • Harvest chillies regularly, as this will encourage further fruiting.   

Storage:   

  • Fresh Sarpan 102 Byadgi Chilli can be stored in the refrigerator for up to 2 weeks.   
  • Sarpan 102 Byadgi Chilli stored in refrigerator   
  • Wash chillies gently before storing them.   
  • Place Sarpan 102 Byadgi Chilli in a plastic bag and remove as much air as possible.   
  • Alternatively, chillies can be dried or frozen for longer storage.   

 Drying of Sarpan 102 Byadgi Chilli  :   

  • Wash chillies and remove stems.   
  • Slice chillies into thin strips or leave them whole.   
  • Spread chillies on a clean drying rack or on trays in a well-ventilated area.   
  • Drying chillies   
  • Turn chillies regularly to ensure even drying.   
  • Chillies are dry when they are brittle and break easily. 

 

Product form

Rs. 648.00

  • Taxes are Included on Price. Shipping charges will applicable as per the Order Size.

Description

Sarpan 102 Byadgi Chilli Seeds variety of chilli pepper is known for its intense heat, unique flavor, and high yield. Perfect for adding a kick to your favorite dishes, these seeds are also ideal for those who enjoy making their own hot sauce or chilli powder. 

 Benefits: 

  • High pungency: With a Scoville Heat Unit (SHU) rating of 8,000-9,000, Sarpan 102 Byadgi chillies are some of the hottest in the world. 
  • Unique flavor: In addition to their heat, these chillies have a complex flavor profile that includes notes of fruit, spice, and earth. 
  • High yield: You can expect to harvest a bountiful crop of chillies from your Sarpan 102 plants. 
  • Suitable for irrigated and dry land farming: This versatile variety can be grown in a variety of climates. 
  • Long shelf life: Once dried, Sarpan 102 chillies can be stored for up to a year. 

Key Features: 

  • Plant height: 90-100 cm 
  • Fruit length: 15-18 cm 
  • Fruit color: Cherry red 
  • Flavor: Acidic 
  • Pungency: 8,000-9,000 SHU 
  • Yield: 25-30 quintals/acre dry chilli in irrigated land 
  • Yield: 10-12 quintals/acre in dry land 
  • Sowing season: Kharif, Rabi, Summer 
  • Production period: 180-210 days 
  • Spacing: Row to Row: 2.7-3 ft, Plant to Plant: 1-1.2 ft 

 Land Preparation:    

  • Number of ploughings: 2-3 ploughings are generally recommended to achieve a fine tilth.   
  • Depth of ploughing: The first ploughing should be deep (18-20 cm) to break the hardpan and improve drainage. Subsequent ploughings can be shallower (10-12 cm).   
  • Timing: Ploughing is best done during the summer months (April-May) to allow the soil to dry and aerate.   
  • Moisture content: Ideally, the soil should have moderate moisture content during ploughing. Avoid ploughing when the soil is too wet or dry.   
  • After ploughing, remove all weeds, stones, and other debris from the field. This will prevent competition for resources and facilitate smooth land leveling.   
  • Incorporate well-decomposed farmyard manure (FYM) or compost at 15-20 tons per acre at the time of final ploughing. This improves soil fertility, water holding capacity, and soil structure.   
  • Incorporate well-decomposed farmyard manure (FYM) or compost at 15-20 tons per acre at the time of final ploughing. This improves soil fertility, water holding capacity, and soil structure.   
  • Apply a basal dose of fertilizers based on soil test recommendations. A general recommendation is 40 kg nitrogen, 60 kg phosphorus, and 40 kg potassium per acre.   

 Sowing   

  • Sow of Sarpan 102 Byadgi Chilli seeds in a well-drained seedbed with fertile soil.   
  • Sow seeds thinly, about 2-3 cm apart.   
  • Cover the seeds lightly with soil.   
  • Water the seedbed regularly and keep it moist.   
  • Sarpan 102 Byadgi Chilli Seedlings should emerge in 7-10 days.   

 Transplanting:    

  • Transplant Sarpan 102 Byadgi Chilli seedlings to the field when they are 4-5 weeks old and have 4-5 true leaves.   
  • Harden off seedlings for a week before transplanting by gradually exposing them to outdoor conditions.   
  • Prepare the field by tilling, levelling, and making planting holes.   
  • Space the plants 45-60 cm apart in rows that are 60-75 cm apart.   
  • Make sure the roots are not bent when planting.   
  • Water the plants thoroughly after transplanting.    

Harvesting:   

  • Sarpan 102 Byadgi Chillis are ready for harvest when they reach full colour and size.   
  • Ripe Sarpan 102 Byadgi Chilli 
  • Use sharp scissors or pruners to harvest the chillies.   
  • Cut the stem about 1 cm above the fruit.   
  • Harvest chillies regularly, as this will encourage further fruiting.   

Storage:   

  • Fresh Sarpan 102 Byadgi Chilli can be stored in the refrigerator for up to 2 weeks.   
  • Sarpan 102 Byadgi Chilli stored in refrigerator   
  • Wash chillies gently before storing them.   
  • Place Sarpan 102 Byadgi Chilli in a plastic bag and remove as much air as possible.   
  • Alternatively, chillies can be dried or frozen for longer storage.   

 Drying of Sarpan 102 Byadgi Chilli  :   

  • Wash chillies and remove stems.   
  • Slice chillies into thin strips or leave them whole.   
  • Spread chillies on a clean drying rack or on trays in a well-ventilated area.   
  • Drying chillies   
  • Turn chillies regularly to ensure even drying.   
  • Chillies are dry when they are brittle and break easily. 

 

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