The 'Hungarian Hot Wax' hot pepper is a very productive variety known for its elongated pale yellow fruits that turn orange then red when ripe. Its flesh is thick and crunchy, with a slightly sweet flavor accompanied by a moderate to strong heat.
Very versatile, this pepper is excellent fresh, pickled, stuffed, or grilled, and it is widely used in Central European cuisine. The fruits can be harvested at different stages depending on the desired flavor intensity.
The plant is vigorous and productive, well suited for both garden and pot cultivation.
Can be consumed at different stages of ripeness
Ideal for pickling and stuffing
Abundant production
Heat level: 5,000 – 15,000 SHU
Hotter than a mild jalapeño, but milder than a cayenne
Botanical name: Capsicum annuum
Type: Hot pepper
Days to maturity: 65 to 75 days
Fruit color: Pale yellow turning orange then red
Fruit length: 10 to 15 cm
Plant height: 60 to 75 cm
Spacing: 45 to 60 cm
Exposure: Full sun
Watering: Regular, rich and well-drained soil
Uses: Pickling, stuffing, grilling, fresh consumption