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Organic open-pollinated pepper with ornamental value
Solanaceae
Organic hot pepper seeds
Organic 'Black Hungarian' hot pepper
Capsicum annuum
Product code : BIOVO-0074
Organic 'Black Hungarian' is an open-pollinated pepper with violet flowers, purple-veined foliage, and smooth jalapeño-shaped fruit. Peppers change from purple-black to red at full maturity. Plants reach approximately 60–80 cm; germination requires 10–21 days at 24–30°C, and harvest begins around 75 days after transplanting. Each selection contains approximately 10 organic seeds. Grow in full sun in rich, well-drained soil, then taste cautiously because the exact heat of this selection is not published. Dark fruit offers a more vegetal profile, while red peppers become riper and fruitier. Stake early, water evenly without saturating the soil, identify every plant from sowing onward, and keep harvested batches clearly separated by colour and date.
- Quantity
- Approximately 10 seeds per packet
- Exposure
- Full sun
- Life cycle
- Annual vegetable in Canadian gardens
Discover the plant
Common nameBlack Hungarian pepper
FamilySolanaceae
GenusCapsicum
Speciesannuum
CultivarBlack Hungarian
TypeOrganic open-pollinated pepper with ornamental value
Botanical nameCapsicum annuum
Reproducible seedsYes
Organic 'Black Hungarian' hot pepper (Capsicum annuum) stands out with violet flowers, purple-veined foliage, and smooth jalapeño-shaped fruit. Peppers change from purple-black to red at full maturity, providing two harvest colours and lively flavour with variable heat. This organic, open-pollinated variety adds ornamental character to an edible garden. Each selection contains approximately 10 seeds, a practical quantity for several carefully identified plants in a garden, greenhouse, or well-drained container placed in a warm sunny location. Changing fruit colour also makes ripening easy to follow from one harvest visit to the next.
Sow indoors from February through April, 0.5–1 cm deep, approximately eight to ten weeks before the last frost. Maintain 24–30°C until emergence, generally in 10–21 days, then place seedlings under strong light. Harden plants gradually and transplant only after frost once nights remain mild. Choose rich, warm, well-drained soil in full sun. Water deeply when the surface begins to dry and feed moderately; excessive nitrogen encourages foliage at the expense of flowering and ripening. Install support early if branches become heavily loaded with developing fruit. Add light mulch only after the soil has warmed thoroughly.
Plants reach approximately 60–80 cm tall and spread 40–50 cm. Harvest begins around 75 days after transplanting, depending on warmth and growing conditions. Pick purple-black fruit for a more vegetal flavour or wait until it turns red for a riper, fruitier profile. The exact Scoville rating for this selection is not published; taste a small amount before adding more. Wear gloves during preparation, avoid contact with eyes, and clearly label fresh, frozen, dried, or prepared harvests. Chill picked peppers promptly and discard fruit showing mould, rot, or an unusual odour.
Sowing guide
It all startswith a seed.
Sowing depth
Approximately 0.5 to 1 cm (¼ to ⅜ in)
Spacing / density
40–50 cm between plants; leave sufficient space between rows for care and harvest
Germination temperature
24 to 30 °C (75.2 to 86 °F)
Germination time
10–21 days
Sowing period
Indoors, 8 to 10 weeks before the last frost
Propagation
Seed
Growing method
Growing 'Black Hungarian' hot pepper from seed. Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Pot 'Black Hungarian' up when roots occupy the starter cell, handling the root ball rather than pulling the stem. Choose a position for 'Black Hungarian' with full sun without sacrificing airflow or watering access. A pepper seedling needs strong light, gentle airflow, and an evenly moist root zone without standing water. Label every seedling because fruit colour and heat cannot identify young pepper plants. This pepper has a habit described as vigorous, upright, branched, and productive; use this to guide positioning or selective thinning without forcing a cramped plant. Use clean, lightly moist seed-starting mix and steady bottom warmth; never leave the tray saturated. The expected harvest form—smooth jalapeño-shaped fruit, purple-black then red at maturity—helps confirm crop identity, while local warmth and plant health still influence maturity. Water at soil level when the upper root zone begins drying, maintaining even moisture through fruit development. Space the crop 40–50 cm between plants; leave sufficient space between rows for care and harvest to preserve access for watering, inspection, and harvest. Transplant only after frost risk has passed, the soil is warm, and nights are reliably mild. After late-season rain or wind, confirm drainage and support while preserving healthy foliage needed to finish ripening. Use colour and firmness to time the the pepper plant harvest. Handle hot fruit with suitable gloves, identify each batch, and bring only clean container plants under protection before frost.
Soil and care
The right care,at the right time.
Soil pH
Approximately 6.0 to 6.8
Care level
Moderate
Watering
For 'Black Hungarian' hot pepper, water according to soil drying rather than a fixed weekly calendar. As 'Black Hungarian' hot pepper's smooth jalapeño-shaped fruit, purple-black then red at maturity develops on a plant with vigorous upright branched productive growth, widen the wetted area with the expanding canopy and roots. 'Black Hungarian' hot pepper is listed at approximately 75 days after transplanting, depending on growing conditions; treat that as a planning reference and monitor moisture while later flowers and fruit are still developing. Water 'Black Hungarian' hot pepper slowly at soil level, soak the active root zone, and let surplus water drain before irrigating again.
Soil type
'Black Hungarian' hot pepper performs best in loose, fertile soil that holds useful moisture yet releases excess rain promptly. Give 'Black Hungarian' hot pepper's vigorous upright branched productive growth enough uncompacted root area to carry smooth jalapeño-shaped fruit, purple-black then red at maturity. With 'Black Hungarian' hot pepper's harvest listed as approximately 75 days after transplanting, depending on growing conditions, keep its soil open and workable through the full production period. Before planting 'Black Hungarian' hot pepper, incorporate mature compost and break compacted layers instead of creating a rich, wet pocket around the crown.
Fertilization
Once 'Black Hungarian' buds, excessive nitrogen can delay fruiting. Choose amendments from soil results and crop response. 'Black Hungarian' hot pepper needs steady nutrition, not lush nitrogen-driven growth. Water granular amendments into the active root zone. For Black Hungarian pepper, fruit development responds best once feeding becomes restrained. Recheck leaf colour before making another application. For 'Black Hungarian', its branches should remain sturdy as fruit begins filling. Choose amendments from soil results and crop response. Even moisture helps 'Black Hungarian' hot pepper use available nutrients consistently.
Moisture
Consistent soil moisture without saturation; good air circulation around the foliage.
Seasonal care
Seasonal care for 'Black Hungarian' hot pepper. Start 'Black Hungarian' hot pepper when its bed and the local frost pattern are ready; the supplied window is indoors, 8 to 10 weeks before the last frost. Sow approximately 0.5 to 1 cm deep. Expect germination in 10 to 21 days at 24 to 30 °C (75.2 to 86 °F); keep the medium evenly moist but aerated throughout that interval. After emergence, give 'Black Hungarian' seedlings bright light and gentle air movement; pot on before roots circle densely, without burying a weak stem in wet mix. Harden the plants gradually, then transplant only after frost risk has passed, the soil is warm, and nights remain consistently mild. Choose full sun and loose fertile soil, mixing in mature compost while preserving drainage around the crown. Water deeply at soil level, then let the upper layer begin drying; repeated drought-to-soaking cycles can interrupt flower and fruit development. For container-grown 'Black Hungarian' hot pepper, use the supplied guidance—deep, well-drained 15–20 L container, one plant per pot—and check drainage before growth hides the surface. During flowering, inspect 'Black Hungarian' foliage for pests, maintain airflow, and avoid excess nitrogen, which can favour leafy growth over flower set and fruit ripening. Follow the supplied harvest guidance—approximately 75 days after transplanting depending on conditions—while remembering that warmth and light still determine how quickly each fruit reaches its final stage. When 'Black Hungarian' fruit begins colouring, handle it with gloves until the actual heat is known and label green and fully ripe harvests separately. Before the first autumn frost, move portable pots under protection or collect sound developed fruit, then remove diseased debris from the growing area.
Container growing
A garden,within reach.
Recommended pot size
Deep, well-drained 15–20 L container, one plant per pot
Growing 'Black Hungarian' hot pepper in containers. For 'Black Hungarian', choose a container matching this guide: deep, well-drained 15–20 L container, one plant per pot. Keep several drainage holes unobstructed. Set one established 'Black Hungarian' plant at an appropriate depth and keep the stem clear of the rim and mulch. Good access around the pepper plant makes inspection and harvest easier, given its habit: vigorous, upright, branched, and productive. Rotate the container when one side receives less light, but do not twist loaded stems against their support. At final planting, space the crop 40–50 cm between plants; leave sufficient space between rows for care and harvest; crowding extra plants reduces access. Place the pot in full sun where heat reflected from pavement will not overheat the roots. The plant needs full sun; nearby walls or taller crops should not compromise it. Check moisture daily during hot or windy periods, using pot weight and the root zone rather than a rigid schedule. Watch for smooth jalapeño-shaped fruit, purple-black then red at maturity and confirm maturity from colour, firmness, or size as appropriate. Position supports so branches remain accessible without rubbing the pot rim, then inspect blossoms and fruit from more than one side. As nights cool, let the rate of mix drying guide watering, and inspect leaf undersides before sheltering the container. Harvest the pepper plant when colour and texture show the intended stage. Before frost, gather sound developed fruit; quarantine any plant moved under protection and inspect it for insects.
Bloom and dimensions
Its place,in your garden.
Mature height
60 to 80 cm (23.6 to 31.5 in)
Width / spread
40 to 50 cm (15.7 to 19.7 in)
Flower color
White to greenish white
Foliage color
Green
Foliage type
Simple herbaceous foliage
Growth rate
Fast
Growth habit
Vigorous upright branched productive plant
Fragrance
Vegetal to fruity flavour with variable heat
Bloom period
'Black Hungarian' opens small flowers where leaves meet its stems. Maintain airflow without repeatedly wetting the blossoms. For 'Black Hungarian' hot pepper, those self-fertile blossoms precede fruit development. Temperature extremes can temporarily interrupt successful set. For Black Hungarian pepper, its flowering branches may shed buds during environmental stress. Avoid strong nitrogen feeding once buds appear. 'Black Hungarian' may also receive pollen-moving visits from insects. Keep treatments off petals and active pollinators. Gentle air movement helps 'Black Hungarian' hot pepper release pollen. Secure Black Hungarian pepper before fruit weighs down flowering branches.
Fruiting
Plants bear smooth jalapeño-shaped fruit that changes from purple-black to red at full maturity. Harvest dark fruit for a more vegetal note or red peppers for a riper, fruitier profile. The exact heat of this selection is not published. Cut with clean scissors, then keep peppers cool or process promptly. Discard fruit showing mould, rot, damage, or an unusual odour, and label every harvest by colour and date.
Days to maturity
Approximately 75 days after transplanting, depending on growing conditions
Harvest
approximately 75 days after transplanting depending on conditions
Garden associations
In goodcompany.
Companion plants
Black Hungarian can combine a decorative pepper display with a practical food garden. Low flowers or herbs work best around the edge, where they will not conceal fruit or compete heavily in a small pot. In beds, leave enough space to reach the stem and check foliage. Avoid pairing it closely with another plant solely because both have dark leaves or fruit; matching light, space and watering is more useful. Keep the hot-pepper identity clear in ornamental settings so visitors do not assume that attractive fruit is a mild snack.
Plants to avoid
Avoid close rotations with tomatoes, eggplants, potatoes, and other peppers where soil disease or heavy pest pressure has occurred.
Recipe idea
From the gardento your plate.
Edible parts
Fruit
'Black Hungarian' hot pepper in the kitchen. Roasted 'Black Hungarian' peppers — Heat the broiler and line a rimmed tray. Wearing gloves, rinse and dry six firm peppers, then arrange them in one layer. Broil, turning with tongs, until the purple-black skins blister and the flesh softens. Transfer them to a covered bowl for ten minutes. Peel when cool enough to handle, remove stems, and keep or discard the seeds according to the heat you want. Slice the peppers and toss them with 15 mL olive oil, 10 mL red-wine vinegar, one minced garlic clove, chopped parsley, and a pinch of salt. Spoon the mixture over toasted bread, fold it through warm lentils, or serve beside eggs. For a sweeter red-fruit version, allow the peppers to ripen fully before roasting. Refrigerate the finished relish promptly in a clean, covered container and use a clean spoon for serving. Wash gloves, hands, tongs, knife, board, and tray before preparing mild foods.
Frequently asked questions
Your questions,answered.
How hot is 'Black Hungarian' pepper?
Black Hungarian is a hot pepper, but its verified product facts describe the heat only as variable rather than assigning a Scoville range. Expect a vegetal-to-fruity flavour with pungency that may differ among fruit and growing conditions. Its jalapeño-shaped peppers begin purple-black and later turn red; colour is a ripeness cue, not an exact heat meter. Sample cautiously in a prepared dish instead of biting into a raw fruit to test it. Wear gloves while cutting, keep fingers away from eyes, and wash the knife, board, and hands after use. Clearly separate harvested peppers from mild purple or red varieties. Because no precise rating is documented, describe Black Hungarian simply as a hot Capsicum annuum and adjust recipes in small increments for the people who will eat them.
What is the difference between green and red fruit?
The dramatic colour change is part of Black Hungarian pepper's normal ripening. Its smooth, jalapeño-shaped fruit first becomes purple-black, then turns red at full maturity. A dark fruit is therefore not spoiled or a different cultivar; it is simply at an earlier stage than a red one. The crop is listed at about 75 days after transplanting, although weather and plant care can alter the pace. Use colour and firmness together when choosing fruit, and pick only what you need so the remaining peppers can continue to ripen. Cut the short stem cleanly to avoid tearing the productive branches. Both colour stages are edible, while fully red fruit represents the documented mature stage. Handle it as a hot pepper, wash hands and tools after preparation, and keep cut pieces away from eyes and sensitive skin.
How should 'Black Hungarian' pepper be started in Canada?
Start Black Hungarian indoors eight to ten weeks before your expected final frost. Sow 0.5 to 1 cm (¼ to ⅜ in) deep and maintain 24 to 30 °C (75 to 86 °F). Germination usually takes 10 to 21 days. Move seedlings into bright light as they emerge, keep the mix moist rather than saturated, and pot them on before roots become crowded. Harden plants gradually and transplant only after frost danger has passed and nights are warm. Use 40 to 50 cm spacing, or grow one plant in a deep, well-drained 15–20 L container. The plant reaches about 60 to 80 cm and bears smooth jalapeño-shaped fruit that develops purple-black before ripening red. Its listed timing is approximately 75 days after transplanting, depending on conditions.
When should 'Black Hungarian' pepper be harvested and stored?
Black Hungarian fruit may be harvested at its purple-black stage or left until it turns red at full maturity. Check individual smooth, jalapeño-shaped peppers and clip them when their colour and firmness suit your use. Because the published 75-day estimate is counted from transplanting, rely on visible development rather than the day count alone. Keep only sound, dry peppers for storage. Refrigerate fresh fruit unwashed until needed, freeze prepared pieces, or dry them fully before airtight packing. Heat is variable, so wear gloves for a large preparation and wash hands, knives, and boards afterward. Label purple-black and red batches with the cultivar name. Dark colour is normal for the earlier stage; discard peppers only for genuine spoilage such as soft, leaking, or mouldy tissue.
Can Black Hungarian be grown in a container?
Black Hungarian grows well in one deep, well-drained 15–20 L container. Choose a pot stable enough for an upright, branching plant approximately 60 to 80 cm tall and 40 to 50 cm wide. Move it outdoors after frost risk has passed, provide warmth, and water the full root ball while allowing excess to drain. Rotate the container if light is uneven and add a small cage if branches carrying jalapeño-shaped fruit lean outward. Purple-black fruit later ripens red, creating ornamental value as well as an edible hot-pepper crop. The published maturity estimate is approximately 75 days from transplanting, so follow fruit development. Keep the pot labelled, use gloves during processing, and place it where children and pets cannot mistake the dark peppers for harmless ornamentals.
Wildlife and pets
Life,around your plants.
Supporting wildlife
Black Hungarian peppers can flower in a mixed edible and ornamental bed, where bees may visit the blooms. Dark fruit is not proof of any special attraction to insects. Keep flowering companion plants at a comfortable distance so their stems do not hide small peppers or prevent air from moving through the plants.
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