This very special pepper was created in Buzău, at the Vegetable Cultivation Research and Development Station (SCDL). The variety, whose performance has not yet been surpassed, is increasingly attracting the attention of the scientific community.
He was presented for the first time in 2014, at the World Congress of Horticulture in Australia. It far surpassed the species that come from hot pepper growing countries in the concentration of capsaicin, i.e. the substance that gives pepper hotness, writes Adevărul.
The Research and Development Station for Vegetables Buzău presented at the 2022 edition of an important horticulture congress hosted by France the variety 200 times hotter than a regular hot pepper, made by a team coordinated by the academician Costel Vânătoru. The work won the appreciation of 2,500 delegates from over 150 countries.
“The in-depth research in all these years about hot pepper was the subject of a scientific paper presented by SCDL Buzău at this year’s edition of the International Horticultural Congress organized in France”, according to a communication from the Ministry of Agriculture.
After many years of study, the specialists of the Genetics and Breeding Laboratory at the Buzău Vegetable Research-Development Station have created almost a thousand varieties of hot peppers, many of which are not edible due to the high content of capsaicin, the element that gives the sting.
