Capsicum annuum
Banana Pepper - Scoville, Taste & Uses
Banana peppers bring sunshine to the plate without the burn. The curved pods ripen from pale yellow to orange and red. Flavor stays sweet, tangy, and crisp, even when cooked. Central European citizens pickle them whole, then serve alongside cured meats and sandwiches. Italian delis stuff them with cheese and herbs. The pepper's thin walls absorb brines and marinades quickly, making them a staple for antipasto trays. With 0 to 500 SHU, they sit firmly in the Mild zone. Friendly crunch, gentle zing - approved by the Ministry of Everyday Heat. Banana Pepper typically measures 0-500 SHU (Mild). Shows up across Hungary and Balkan region in condiments, pickles, and marinades. Slice banana peppers into salads, sandwiches, and pizzas for tangy crunch. Stuff them with cheese or sausage, then bake or grill. Pickle whole pods with garlic and herbs for antipasto. Chop into relish, or sauté with onions and sausage. They pair well with vinegar, oregano, olives, and cured meats. Because the heat is minimal, they work as kid-friendly peppers in stir fries and fajitas. See sauces using Banana Pepper
Also known as: Banana Chili, Yellow Wax Pepper
Species
Capsicum annuum
Heat
Flavour
Mild, Sweet, Tangy, Crisp, stuffable
Origin / Regions
Hungary and Balkan region
Colour / Shape
Pale yellow turning orange-red when ripe
Pod size
10-15 cm long, 2-3 cm wide
Try it in the wild
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Flavour & Aroma
Heat Profile
Scoville range
0-500 SHU
Heat label
Mild
Harvest window
Summer to early autumn
Sauce Index count
-
History & Culture
Botany & Growing Notes
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Banana Pepper typically measures 0-500 SHU (Mild). Ranges shift with cultivar and growing conditions.
Mild, Sweet, Tangy, Crisp, stuffable
Banana Chili, Yellow Wax Pepper show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Anaheim, Ancho, Kashmiri Chili, Poblano for comparable heat or recipes.
- Anaheim - Mild
- Ancho - Mild
- Kashmiri Chili - Mild
- Poblano - Mild
Slice banana peppers into salads, sandwiches, and pizzas for tangy crunch. Stuff them with cheese or sausage, then bake or grill. Pickle whole pods with garlic and herbs for antipasto. Chop into relish, or sauté with onions and sausage. They pair well with vinegar, oregano, olives, and cured meats. Because the heat is minimal, they work as kid-friendly peppers in stir fries and fajitas.
These peppers are easy to grow and productive. Start seeds indoors 6 weeks before the last frost. Transplant when soil warms above 15°C. Plants reach about 60 cm tall and produce dozens of pods. Provide full sun, fertile soil, and regular moisture. Harvest when peppers reach full size but remain yellow for crisp texture, or allow full ripening to orange-red for more sweetness. Frequent picking encourages new flowers.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-08