Sliced and whole Ajvarski Sweet Peppers on a white background.
Sweet Pepper Seeds, Ajvarski
Ajvarski Sweet Peppers whole and sliced on a stone background.
Three Ajvarski Sweet Peppers held by a gardener.
Ajvarski Sweet Peppers on a dark background.
Ajvarski Sweet Peppers on a wooden box on a dark background.
Sliced and whole Ajvarski Sweet Peppers on a white background.
Sweet Pepper Seeds, Ajvarski
Ajvarski Sweet Peppers whole and sliced on a stone background.
Three Ajvarski Sweet Peppers held by a gardener.
Ajvarski Sweet Peppers on a dark background.
Ajvarski Sweet Peppers on a wooden box on a dark background.

Sweet Pepper Seeds,
Ajvarski

4.3128 Reviews#PP185 · 15 seeds
Price
Regular price $3.50
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Description

(Capsicum annuum). Two-foot, stocky plants are covered in 6- to 7-inch, broadly wedge-shaped pods that ripen from green to deep, rich red. These peppers are incredibly fragrant and tasty. When you throw half a dozen on your grill, everybody in your neighborhood will smell them! These thick-fleshed traditional peppers are roasted on flat metal stoves, peeled, then ground into a traditional relish called ajvar, which is eaten spread on bread, often with sirenje, a local cheese similar to feta. Nearly every rural household puts up a supply of ajvar for winter eating. In autumn, North Macedonians flock to the markets in fertile valleys in the east to buy bushels of the best aromatic roasting peppers from the local villages. The original seed was a gift from the students in the villages of Kalugeritsa and Zleovo.

Plant Details

Botanical Name
Capsicum annuum
Life Cycle
Perennial in frost free zones; grown as an annual elsewhere.
Sun Requirement
Full sun
Days to Germinate
7–14
Days to Maturity
80–90
Planting Depth
¼ in.
Plant Spacing
18–24 in.
Ideal Temperature
70–95°F
Frost Hardy
No

Growing Guide

When to Grow

Start seeds indoors 8–10 weeks before your last expected frost date. Transplant outdoors once soil has warmed and all danger of frost has passed. If you’re not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'

How to Sow and Plant

Sow seeds 1/4 inch deep in a sterile seed-starting mix. Maintain soil temperature between 75–85°F for best germination. Use a heat mat if necessary. Keep soil evenly moist until germination. Transplant seedlings into 3- to 4-inch pots once they develop two sets of true leaves, and harden off before outdoor planting.

How to Grow

Transplant Ajvarski peppers into full sun in well-amended, nutrient-rich soil. Space plants 18–24 inches apart. Water deeply and consistently, especially during fruiting. Fertilize monthly with a balanced organic fertilizer. Monitor for pests such as aphids or flea beetles and use floating row covers or organic insecticides if needed.

How to Save Seeds

  • Choose fully ripe, red fruits from the healthiest plants.
  • Cut open the pepper and remove seeds.
  • Spread seeds on a screen or paper towel in a warm, dry place out of direct sunlight.
  • Stir daily to ensure even drying.
  • Once completely dry, store in an airtight container in a cool, dark place.
  • Label with variety and year. Seeds remain viable for up to 4 years.

FAQ

How sweet is the Ajvarski pepper compared to bell peppers?

Ajvarski peppers are sweeter and more flavorful than standard bell peppers, with a rich, roasted taste that intensifies when grilled or cooked. They're ideal for roasting and making ajvar.

Can Ajvarski sweet peppers grow in raised beds or containers?

Yes, Ajvarski performs well in raised beds and large containers. Use pots at least 5 gallons in size and provide a sturdy support system, as fruits can become quite large and heavy.

Why are my Ajvarski peppers staying green?

Ajvarski peppers mature to a bright red color. If they remain green, it may be due to cool temperatures, lack of sunlight, or insufficient time. They need 80–90 days to fully ripen.

Browse our full range of sweet pepper seeds.

Customer reviews

4.3 / 5 128 Reviews

What gardeners are saying

  • Rich, buttery flavor: Sweet, thick-fleshed and complex; nothing like a store bell.

  • Made for roasting: Grilled, peeled and jarred, or blended into ajvar.

  • Big, heavy plants: Reaches 3 to 6 feet and needs strong, tall support.

  • Slow to turn red: Start seed early; ripening takes its time, even into fall.

  • Heads up: Yield varies and seed can be slow to start; some got only a handful.

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