Technically through indoor cultivation, farmers can harvest through out the year. There is no quality difference between the first produce and the last one like the case mentioned in outdoor cultivation. The one raised in this environment has taller stem body and bears more fruits than the one raised outdoors. Especially, because it stays always indoors, it doesn't get wet, so can block all kinds of diseases caused by excessive humidity. Because of these advantages, more and more farmers cultivate Cheongyang chili peppers indoors.