Wonderful and informative message. In the sixteenth century it had already begun to grow in Spain, from where it was distributed to the rest of Europe and the world with the help of the Portuguese.
Its beginning in Europe was a culinary advance, since it came to complement and even replace another widely used condiment such as black pepper (Piper nigrum L.), of great commercial importance between East and West. It can be grown on any type of soil with moisture. The perfect soil is one that has good drainage, with the presence of sands and organic matter. All these requirements make them grown in greenhouses, where the management of outdoor conditions are more controllable. Practice that consists of covering with earth or sand part of the trunk of the plant to reinforce his base and favor the development radicular. In sanded lands, the maximum possible time should be delayed to avoid the risk of burns due to overheating of the sand. the most common soils for the cultivation of pepper are franco-sandy, deep, rich, with an organic matter content of 3-4% and mainly well drained. The rational management of climatic factors together is fundamental for the proper functioning of the crop, since all are closely related and the action on one of these affects the rest. Thanks for sharing