Blot Pepper
The Blot pepper (Capsicum annuum), also known as the Klyaksa or Blur pepper, is an heirloom sweet pepper from Eastern Europe, likely originating in Croatia. It is primarily grown for its stunning, multicolored appearance and sweet flavor...
- Origin
- Eastern Europe
- Heat: No heat, with 0 Scoville Heat Units (SHU).
- Origin: An Eastern European heirloom, with some sources tracing it to Croatia. The name Klyaksa means "blot" or "blur" in Russian, referring to its color patterns.
- Appearance: The medium-sized, bell-shaped pods begin with unique creamy-white and purple blotches that blur as they mature. They then ripen to a final golden sunset of orange, yellow, and red hues.
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Culinary Uses:
- Fresh: Its sweet flavor and crunchy texture make it excellent for salads and snacking.
- Stuffing: The pods are large enough for stuffing with various fillings.
- Roasting/Frying: The sweet flavor is enhanced by cooking and is great in sauces or dips.
- Paprika: It can be dehydrated and ground into a sweet, flavorful paprika.
- Growing: The plants are compact, productive, and resilient to weather, making them a good option for container gardening and for growers in less-than-ideal climates.
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.
