Ajvarski Pepper
The Ajvarski Pepper (Capsicum annuum) is an heirloom sweet pepper from the Balkan region, specifically North Macedonia, where it is primarily used for making the popular relish that shares its name. It is a highly fragrant and productive...
- Origin
- Macedonia
- Heat: Very mild to no heat, typically 0 Scoville Heat Units (SHU).
- Origin: An heirloom from Eastern Macedonia. The original seed was gifted by students in the villages of Kalugeritsa and Zleovo. The pepper is a staple throughout the Balkans, including Serbia and Croatia.
- Appearance: Large, wedge-shaped pods that grow 6–7 inches long. They ripen from green to a deep, rich crimson red.
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Culinary Uses:
- Ajvar: Its most famous use is in the traditional relish Ajvar, made by roasting, peeling, and grinding the peppers.
- Roasting and Grilling: Its thick flesh and sweet flavor make it an excellent choice for roasting or grilling.
- Sauces and Spreads: Used to make sauces, dips, and spreads, either alone or combined with other roasted vegetables.
- Fresh Eating: Can be enjoyed raw in salads for a sweet, crunchy addition.
- Seasoning: When dried, it can be ground into a sweet, flavorful paprika.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
