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Capsicum annuum

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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 suele medir 0-500 SHU (Suave). Aparece en Hungary and Balkan region en condimentos, encurtidos y adobos. 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. ChiliCodexCDP.navigation.seeSauceIndex

También conocido como: Banana Chili, Yellow Wax Pepper

Capsicum annuum
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Especies

Capsicum annuum

Calor

0-500 SHUSuave

Sabor

Suave, Dulce, Pequeño, Crujiente, stuffable

Origen / Regiones

Hungary and Balkan region

Color / Forma

Pale yellow turning orange-red when ripe

Tamaño del pod

10-15 cm long, 2-3 cm wide

Pruébalo en la naturaleza

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Sabor y aroma

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.
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.

Perfil térmico

Escala Scoville

0-500 SHU

Heat label

Mild

Ventana de cosecha

Summer to early autumn

Recuento del índice de salsas

-

Historia y cultura

Banana peppers descend from Hungarian wax varieties cultivated across Hungary, Serbia, and Romania. Immigrants carried seeds to North America in the late 19th century, where commercial growers adopted them for pickling. By the mid-20th century, the pepper became common in American deli sandwiches and pizza toppings. Today, banana peppers grow worldwide, often marketed as sweet pepperoncini or yellow wax, though true pepperoncini differ slightly.

Botánica y notas de cultivo

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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.

Marcador de posición visual de la caja de prueba

  • 3 salsas de 100 ml (varios estilos)
  • Ficha de cata y sugerencias de maridaje
  • Envíos a toda la UE; tiradas limitadas.

Caja de prueba

Caja única para explorar el calor y el sabor de diferentes estilos de salsas. Sin compromiso; solo prueba y toma notas.

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Preguntas frecuentes

Banana Pepper suele medir 0-500 SHU (Suave). Los rangos varían según el cultivar y las condiciones de cultivo.

Fuentes

  • Republic of Heat Notas de campo del laboratorio de cata
  • Expedientes de productores presentados a través de Directus
  • Registros abiertos de variedades cultivadas e investigación académica sobre el pimiento

Cotejamos bancos de semillas, literatura revisada por pares y datos de productores acreditados para verificar las afirmaciones sobre SHU y origen.

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