AJVARSKI. An outstanding heirloom pepper variety from the eastern part of North Macedonia. Medium-tall (up to 1 m in greenhouses, 50-60 cm in open ground), early-ripening, and extremely productive. It has a long history of cultivation and is highly valued for its flavor and versatility. Fruits are bright red with dark purple streaks, conical, often elongated, weighing 100-180 g. A unique feature of this variety is that the fruits grow pointing upwards, giving the plant a highly decorative appearance during fruiting.

Wall thickness is 5-7 mm. The flesh is juicy, tender, sweet, and aromatic. Thanks to these qualities, it is considered one of the best peppers for grilling, making ajvar (a traditional Balkan pepper paste), preserving, and fresh consumption. The variety is known for its stable yields, ease of cultivation, and tolerance to temperature fluctuations. Suitable for both greenhouse and open-field growing. Apart from its practical value, it also has ornamental appeal due to its unusual fruit coloration.

VARIETY HISTORY:

An old traditional sweet pepper variety from the Balkans, originating in the eastern part of North Macedonia, particularly around the villages of Kalugerica and Zleovo. The variety developed over many years through traditional selection and adaptation to local growing conditions. Its name is associated with ajvar, a popular Balkan spread made from roasted sweet peppers and traditionally prepared as a thick vegetable paste.

Ajvarski peppers are especially well suited to this dish thanks to their rich flavor and suitability for roasting and further processing. Like other types of pepper, the crop was introduced to Europe from the Americas after the discovery of the New World and later spread throughout the Balkans. Local gardeners in the region selected the best plants over generations. Today, this pepper is valued not only for its traditional heritage but also for its culinary qualities and its special place in Balkan food culture.