Capsicum annuum
Hungarian Wax - Scoville, goût et utilisation
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. Le Hungarian Wax mesure généralement 1,000-15,000 SHU (Moyen). Apparaît à travers Hungary, Carpathian Basin dans les condiments, les cornichons et les 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. Voir les sauces utilisant Hungarian Wax
Également connu sous le nom de: Hot Wax Pepper, Hungarian Hot Banana
Espèces
Capsicum annuum
Chaleur
Goût
Moyen, Piquant, Croustillant, stuffable, versatile
Origine / Régions
Hungary, Carpathian Basin
Couleur / Forme
Pale yellow turning orange-red when ripe
Taille de la gousse
12-15 cm long, 3-4 cm wide
Essayez-le dans la nature
Obtenir des sauces utilisant Hungarian Wax
3 sauces européennes fabriquées en petites quantités - saveur, feu et parfois un peu de chaos, dans une boîte.
Sauces utilisant Hungarian Wax
Découvrez comment les fabricants utilisent Hungarian Wax dans tous les styles et toutes les régions.
Nous n'avons pas encore enregistré de sauces utilisant Hungarian Wax.
Saveur et arôme
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.
Profil de chaleur
Gamme Scoville
1,000-15,000 SHU
Heat label
Medium
Fenêtre de récolte
Summer to early autumn
Indice de sauce
-
Histoire et 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.
Botanique et notes de culture
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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.
Emplacement visuel de la boîte d'essai
- 3 sauces de 100 ml (styles variés)
- Carte de dégustation et conseils d'association
- Livré dans toute l'UE ; tirages limités
Boîte d'essai
Boîte d'essai unique pour explorer la chaleur et la saveur de différents styles de sauces. Pas d'engagement, il suffit de goûter et de prendre des notes.
Acheter Boîte d'essaiFAQ (FOIRE AUX QUESTIONS)
Hungarian Wax mesure généralement 1,000-15,000 SHU (Moyen). Les fourchettes varient en fonction du cultivar et des conditions de culture.
Moyen, Piquant, Croustillant, stuffable, versatile
Les Hot Wax Pepper, Hungarian Hot Banana apparaissent comme des alias courants en fonction de la région. Les noms alternatifs de ce piment proviennent principalement de dialectes régionaux.
Pensez à Aleppo, Cherry Pepper, Chipotle, Espelette pour des températures ou des recettes comparables.
- 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.
Utilisez des gants, une ventilation et du savon pour éliminer les huiles de capsaïcine.
Sources
- Notes de terrain du laboratoire de dégustation de Republic of Heat
- Dossiers de producteurs soumis par l'intermédiaire de Directus
- Registres de cultivars ouverts et recherche universitaire sur le piment
Nous recoupons les banques de semences, la littérature évaluée par les pairs et les données de producteurs réputés pour les allégations relatives à la teneur en SHU et à l'origine.
Révisé par Republic of Heat - dernière mise à jour 2025-11-10