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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. ChiliCodexCDP.copy.rangeSentenceWithHeat Występuje w Hungary and Balkan region w przyprawach, marynatach i zalewach. 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

Znany również jako: Banana Chili, Yellow Wax Pepper

Capsicum annuum
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Gatunki

Capsicum annuum

Ciepło

0-500 SHUŁagodny

Smak

Łagodny, Słodki, Malutki, Chrupiący, stuffable

Pochodzenie / Regiony

Hungary and Balkan region

Kolor / Kształt

Pale yellow turning orange-red when ripe

Rozmiar podeszwy

10-15 cm long, 2-3 cm wide

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Smak i aromat

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.

Profil cieplny

Skala Scoville'a

0-500 SHU

Heat label

Mild

Okres zbiorów

Summer to early autumn

Liczba indeksów sosów

-

Historia i kultura

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.

Botanika i uwagi dotyczące uprawy

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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.

Wizualny symbol zastępczy Trial Box

  • 3 × 100 ml sosów (różne rodzaje)
  • Karta degustacyjna i wskazówki dotyczące łączenia potraw
  • Wysyłka na terenie całej UE; limitowana seria

Pudełko próbne

Jednorazowe pudełko, które pozwala odkrywać smak i aromat różnych rodzajów sosów. Bez zobowiązań – po prostu spróbuj i zanotuj swoje wrażenia.

Kup zestaw próbny

Często zadawane pytania

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Źródła

  • Republic of Heat notatki terenowe z laboratorium degustacyjnego
  • Dokumentacja producenta złożona za pośrednictwem Directus
  • Otwarte rejestry odmian i badania naukowe dotyczące papryki

W celu weryfikacji informacji dotyczących SHU i pochodzenia produktów porównujemy dane z banków nasion, recenzowanych publikacji naukowych oraz renomowanych producentów.

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