Alma Paprika Pepper
Alma Paprika Pepper seeds produce a compact, round heirloom sweet pepper that ripens from creamy yellow to a rich, deep red — a color transformation that signals peak sweetness and full paprika flavor. This beloved Hungarian heirloom is prized for its exceptionally thick walls, mild heat, and dense, sugary flesh that sets it apart from elongated paprika types. The apple-shaped fruits are typically 2 to 3 inches in diameter, making them ideal for stuffing whole, slicing fresh, or drying and grinding into homemade sweet paprika powder.
Growing Guide
Alma Paprika reaches maturity in approximately 75 to 80 days from transplant. Start seeds indoors 8 to 10 weeks before your last expected frost date, maintaining soil temperatures of 75–85°F (24–29°C) for reliable germination, typically within 10 to 14 days. Transplant outdoors once nighttime temperatures consistently stay above 55°F (13°C). Choose a full-sun location receiving at least 6 to 8 hours of direct sunlight daily. Space plants 18 to 24 inches apart in rows 24 to 30 inches apart. Well-draining, fertile soil with a pH of 6.0 to 6.8 produces the best results. Consistent moisture is key — allow the soil to dry slightly between waterings but avoid prolonged drought stress, which can cause blossom drop. Alma is considered a manageable variety for beginner gardeners, though it rewards attentive care with notably heavier yields.
Harvest & Use
Harvest at the yellow stage for a milder, slightly tangy flavor, or allow fruits to fully ripen to deep red for maximum sweetness and the richest paprika character. At full red, the flesh becomes notably sweeter with almost no heat — registering well under 500 Scoville units. For fresh eating, the thick walls hold up beautifully when stuffed with cheese, grains, or meat and roasted. To make homemade paprika, slice fruits in half, remove seeds, and dry at low heat (140°F / 60°C) in a dehydrator or low oven until fully crisp, then grind to a fine, vibrant powder. Fresh fruits store in the refrigerator for up to two weeks; dried paprika powder keeps for up to one year in an airtight container away from light and heat. Alma also freezes well — roast, peel, and freeze in portions for year-round use in soups, stews, and sauces.
A dependable, dual-purpose pepper with genuine heritage character, Alma Paprika earns its place in any kitchen garden where both fresh eating and preserving matter.
