Capsicum annuum
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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 suele medir 1,000-15,000 SHU (Medio). Aparece en Hungary, Carpathian Basin en condimentos, encurtidos y adobos. 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. ChiliCodexCDP.navigation.seeSauceIndex
También conocido como: Hot Wax Pepper, Hungarian Hot Banana
Especies
Capsicum annuum
Calor
Sabor
Medio, Pequeño, Crujiente, stuffable, versatile
Origen / Regiones
Hungary, Carpathian Basin
Color / Forma
Pale yellow turning orange-red when ripe
Tamaño del pod
12-15 cm long, 3-4 cm wide
Pruébalo en la naturaleza
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3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, en ocasiones, un poco de caos, todo en una caja.
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Sabor y 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.
Perfil térmico
Escala Scoville
1,000-15,000 SHU
Heat label
Medium
Ventana de cosecha
Summer to early autumn
Recuento del índice de salsas
-
Historia y cultura
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.
Botánica y notas de cultivo
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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.
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.
Comprar caja de pruebaPreguntas frecuentes
Hungarian Wax suele medir 1,000-15,000 SHU (Medio). Los rangos varían según el cultivar y las condiciones de cultivo.
Medio, Pequeño, Crujiente, stuffable, versatile
ChiliCodexCDP.faq.answers.aliasList Los nombres alternativos de este pimiento provienen principalmente de dialectos regionales.
ChiliCodexCDP.faq.answers.similarList
- 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.
Utilice guantes, ventilación y jabón para eliminar los aceites de capsaicina.
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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