PCR Paprika
Entry Completeness90%
Further InformationEdit 
A member of the C. annuum group. Ripens to red, pequin/small bullet pods. Heat sits around 50,000–100,000 SHU — hot, with a lingering burn. From Hungary / Spain. Developed by Hungary/Spain (traditional). Part of the paprika family — low-heat peppers ground into the famous spice, particularly in Hungary and Spain.
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PCR Paprika
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A-P-R-6-012
C. annuum
50,000 - 100,000
Hot (15,001–100,000 SHU)
Red
Further InformationEdit
A member of the C. annuum group. Ripens to red, pequin/small bullet pods. Heat sits around 50,000–100,000 SHU — hot, with a lingering burn. From Hungary / Spain. Developed by Hungary/Spain (traditional). Part of the paprika family — low-heat peppers ground into the famous spice, particularly in Hungary and Spain.
LinksEdit
