Simonato potted bio chili pepper: the production

Chili pepper is a plant native to South America and brought by the Spanish in Europe, where adapted perfectly to mediterranean climate. While this plant ripens, turns from green to bright red, including yellow and orange tonalities. Its peculiarity is the spicy taste that makes it the ideal spice in kitchen to season and flavour foods, in particular meats and gravies.
Simonato, among the aromatic plants, also grows potted bio chili pepper.

The bio chili pepper in small pot is grown using two methods:

Seeding: the pot is filled with topsoil and then about 50 seeds of the desired plant are added. The pot is then moved in illuminated greenhouses, with high temperature and humidity, essential for the plant to germinate. When the bio chili pepper plants are ripe, they are taken to the packaging area and once selected are arranged in 6 or 12 plants cardboards, ready to be shipped.
Cuttings: small cuttings are put in topsoil cylinders and, once they put down roots, are moved in pots.
Since many years Simonato deals with potted chili pepper (and other plants) organic farming. The techniques used and the checks performed throughout the course of the production process guarantee a quality product.
To complete the picture, Simonato proposes their customers, when they order, a customised packaging.
They sell to large-scale retail companies that want to offer their customers a product grown in compliance to European regulations regarding ICEA certification, that rule organic farming and confirm the absence of pesticides, chemicals and GMOs.