Capsicum annuum
Hungarian Wax - Scoville, Taste & Uses
Hungarian Wax peppers bring tangy bite to Central European tables. The pods look like banana peppers but hide more heat. Flavor stays bright, with subtle sweetness that deepens when red. Heat varies widely, from 1,000 to 15,000 SHU, placing them in the broad Medium bracket. Citizens stuff them with sausage or cheese, then bake them alongside potatoes. Paprika makers dry red pods before grinding. The thick walls fry well, keeping shape for pickles and relish. Sturdy pepper, flexible heat - stamped by the Ministry of Danube Spice. Hungarian Wax typically measures 1,000-15,000 SHU (Medium). Shows up across Hungary, Carpathian Basin in condiments, pickles, and marinades. Stuff Hungarian Wax peppers with rice, meat, or cheese, then simmer in tomato sauce. Slice them into lecso (pepper stew) or atop sausages. Pickle rings with garlic and dill, or sauté with onions for sandwich toppings. Red pods dry into paprika powder, lending tangy heat to soups and goulash. Pair with sour cream, pork, and vinegar. See sauces using Hungarian Wax
Also known as: Hot Wax Pepper, Hungarian Hot Banana
Species
Capsicum annuum
Heat
Flavour
Medium, Tangy, Crisp, stuffable, versatile
Origin / Regions
Hungary, Carpathian Basin
Colour / Shape
Pale yellow turning orange-red when ripe
Pod size
12-15 cm long, 3-4 cm wide
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Flavour & Aroma
Hungarian Wax peppers bring tangy bite to Central European tables. The pods look like banana peppers but hide more heat. Flavor stays bright, with subtle sweetness that deepens when red. Heat varies widely, from 1,000 to 15,000 SHU, placing them in the broad Medium bracket. Citizens stuff them with sausage or cheese, then bake them alongside potatoes. Paprika makers dry red pods before grinding. The thick walls fry well, keeping shape for pickles and relish. Sturdy pepper, flexible heat - stamped by the Ministry of Danube Spice.
Stuff Hungarian Wax peppers with rice, meat, or cheese, then simmer in tomato sauce. Slice them into lecso (pepper stew) or atop sausages. Pickle rings with garlic and dill, or sauté with onions for sandwich toppings. Red pods dry into paprika powder, lending tangy heat to soups and goulash. Pair with sour cream, pork, and vinegar.
Heat Profile
Scoville range
1,000-15,000 SHU
Heat label
Medium
Harvest window
Summer to early autumn
Sauce Index count
-
History & Culture
Hungarian farmers bred wax peppers from local heirlooms brought after Columbus’ voyages. By the 18th century, they were staples in markets across the Austro-Hungarian Empire. These peppers fueled Hungary’s love for paprikás and stuffed dishes. Immigrants to North America carried seeds, leading to the common supermarket “hot wax” pepper. Today, Hungarian Wax remains central to regional festivals and paprika production.
Botany & Growing Notes
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Start seeds indoors 6 to 8 weeks before the last frost. Keep seedlings warm, then transplant into full sun after soil warms to 15°C. Plants reach 60 to 75 cm tall and produce continuously when picked often. Provide fertile soil, moderate watering, and occasional feeding. Harvest yellow pods around 65 days for pickling, or wait until red for drying and paprika.
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Hungarian Wax typically measures 1,000-15,000 SHU (Medium). Ranges shift with cultivar and growing conditions.
Medium, Tangy, Crisp, stuffable, versatile
Hot Wax Pepper, Hungarian Hot Banana show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Aleppo, Cherry Pepper, Chipotle, Espelette for comparable heat or recipes.
- Aleppo - Medium
- Cherry Pepper - Medium
- Chipotle - Medium
- Espelette - Medium
Stuff Hungarian Wax peppers with rice, meat, or cheese, then simmer in tomato sauce. Slice them into lecso (pepper stew) or atop sausages. Pickle rings with garlic and dill, or sauté with onions for sandwich toppings. Red pods dry into paprika powder, lending tangy heat to soups and goulash. Pair with sour cream, pork, and vinegar.
Start seeds indoors 6 to 8 weeks before the last frost. Keep seedlings warm, then transplant into full sun after soil warms to 15°C. Plants reach 60 to 75 cm tall and produce continuously when picked often. Provide fertile soil, moderate watering, and occasional feeding. Harvest yellow pods around 65 days for pickling, or wait until red for drying and paprika.
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 2025-11-10