Agricultural science and gourmet cuisine are uniting around a unique spicy pepper, discovered on the slopes of the Rhodope Mountains. Experts from the Agricultural University in Plovdiv documented the exceptional characteristics of this hybrid variety, which is a cross between two species of the Capsicum genus.
Scientific research reveals impressive parameters of the new plant product. The capsaicin concentration exceeds 120,000 Scoville units, which defines it as an extremely hot pepper. At the same time, it preserves fruity flavor nuances, making it extremely attractive for culinary experiments.
Gastronomic circles in Bulgaria are already showing serious interest in this product. Leading restaurants in Sofia and Plovdiv are including the new variety in their signature recipes - from innovative sauces to fermented spices and spicy marmalades.
Agricultural producers in the region see significant potential in the new variety. The farm in the village of Chiflik near Ardino has already realized its first international deliveries, exporting seeds and dried pepper to the Italian market through the local agricultural cooperative.
The ecological advantages of the variety are an additional attractive element. Its drought resistance and lack of need for chemical treatment make it extremely suitable for organic farming.
Future perspectives include the first specialized festival, planned for autumn 2025. The event will unite producers, chefs, and gourmet enthusiasts in a series of seminars, tastings, and professional workshops.
This local product is becoming a symbol of modern Bulgarian agriculture - proof that innovations and traditions can successfully partner in the global culinary space.