Hot pepper 'Hungarian Hot Wax' organic
identification
description
Organic 'Hungarian Hot Wax' hot pepper (Capsicum annuum) from Gaia seed company, a versatile and tasty variety
The 'Hungarian Hot Wax' pepper is a Hungarian heirloom variety , prized for its cooking versatility and moderate to intense heat . Its 2- to 5-inch (5-13 cm) elongated fruits ripen from yellow to orange to red , offering an evolving flavor palette . Ideal for roasting, stuffing, pickling, or eating fresh , this pepper is a staple in spicy, colorful dishes .
Did you know?
With an intensity of 1,000 to 15,000 Scoville Units (SHU) , the 'Hungarian Hot Wax' pepper ranges from mild to medium hot , depending on its maturity. The later it is harvested, the more heat and aromatic depth it develops.
Spread: Compact and productive port
Plant height: 50 to 80 cm
Quantity per pack: ± 25 seeds
Companion plants: Alliums, basil, tomato, spinach, oregano, marjoram, nasturtium, marigold
Enemy plants: Beans, brassicas, fennel
Scoville Scale (SHU): 1,000 - 15,000
Cultivation method
Sow indoors 6-8 weeks before planting out . Maintain a temperature of 27-31°C to ensure rapid and uniform germination (7-21 days). Harden off plants gradually to 18-19°C before transplanting into the ground or pots. Plant 0.5 cm (1/4") deep , spacing plants 30-45 cm (12-18") apart and rows 60-75 cm (24-30") apart. It prefers full sun and well-drained soil for optimum production.
Harvesting and storage
Harvest peppers when they reach their final color , depending on the heat intensity you are looking for. Young yellow fruits are milder, while mature red ones are spicier. Regular harvesting helps to encourage continued production . Store at 10-12°C , with 95% relative humidity , for optimal preservation.
Ideas for use in the garden and kitchen
- Stuff them with cheese or meat for a tasty, slightly spicy dish.
- Roast them on the grill to bring out their smoky aromas.
- Add them to marinades and preserves for a touch of spice.
- Dry them and grind them into powder for a homemade seasoning.
