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Acsen HyVeg Aastha Hot Pepper Seeds

2,200.00

Shop Acsen HyVeg Aastha Hybrid Hot Pepper Seeds online. Early maturity, long shiny green fruits, high pungency & excellent plant vigor. Ideal for commercial fa…

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Acsen HyVeg Aastha Hot Pepper Seeds – Vigorous Green Chilli Hybrid
Acsen HyVeg Aastha is a premium hybrid hot pepper variety known for its excellent fruit quality, strong plant vigor, and adaptability to various climatic conditions. Ideal for farmers looking for consistent yields and market-preferred green chillies.
Product Highlights:

Brand Acsen HyVeg
Variety Aastha (Hot Pepper)
Seed Type F1 Hybrid
Fruit Color Attractive Shiny Green
Fruit Type Long, Slender, Smooth Surface
Maturity 60–70 Days (After Transplanting)
Recommended Season Kharif, Rabi, and Summer

Key Features & Benefits:
Uniform long green chillies with high pungency
High fruit setting and extended picking duration
Ideal for fresh market and green chilli processing
Strong plant framework with excellent foliage cover
Tolerant to common chilli pests and diseases
Ideal Cultivation Regions:
Performs well across major chilli-growing states like Andhra Pradesh, Karnataka, Maharashtra, Gujarat, Madhya Pradesh, and Tamil Nadu under both irrigated and rainfed conditions.
Application Guidelines:

Stage Instructions
Nursery Sow in raised beds with light, well-drained soil. Use seedling trays or shaded beds.
Transplanting 25–30 days after sowing with a spacing of 60 x 45 cm
Irrigation Water regularly without waterlogging. Increase frequency during flowering and fruiting.
Fertilizer Follow recommended NPK doses with micronutrients like calcium and magnesium

Farmer Insights:
“Aastha hybrid chillies give me consistent income and excellent fruit shine. Bahut acche market rate milte hain.” — Satish, Maharashtra
FAQs:
Q: Is Aastha suitable for dry chilli production? A: No, it is primarily recommended for green chilli (fresh market) usage.
Q: Can it be grown in high temperature areas? A: Yes, the plant has good tolerance to heat and performs well with proper care.

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