What are the pros? Abundant, sweet, beautiful
What are the cons? Nothing to dislike here
I grow peppers for sauce and drying in a cold northern state where it can be hard to ripen peppers. I protect my plants in an unheated greenhouse, which is necessary for maturing things like habaneros around here. But Corbaci, I believe, would probably be just fine outdoors here, as it ripened much earlier than most of my other peppers. It's also a SWEET Turkish-style drying pepper, which can be hard to find seed for. Make ristras of the red-ripened fruit, and grind them all winter for sweet paprika. Hang some over your fireplace or wood stove for a nice smoky flavor. Also great for tempering hot peppers, either in sauces or ground. Highly recommended for northern growers!
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