Capsicum annuum
ChiliCodexCDP.copy.heroTitle
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. ChiliCodexCDP.copy.rangeSentenceWithHeat Występuje w Hungary, Carpathian Basin w przyprawach, marynatach i zalewach. 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
Znany również jako: Hot Wax Pepper, Hungarian Hot Banana
Gatunki
Capsicum annuum
Ciepło
Smak
Średni, Malutki, Chrupiący, stuffable, versatile
Pochodzenie / Regiony
Hungary, Carpathian Basin
Kolor / Kształt
Pale yellow turning orange-red when ripe
Rozmiar podeszwy
12-15 cm long, 3-4 cm wide
Wypróbuj to w praktyce
ChiliCodexCDP.cta.title
3 europejskie sosy produkowane w małych partiach – smak, ogień i od czasu do czasu odrobina chaosu w jednym pudełku.
ChiliCodexCDP.sections.sauces.title
ChiliCodexCDP.sections.sauces.description
ChiliCodexCDP.sections.sauces.empty
Smak i aromat
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 cieplny
Skala Scoville'a
1,000-15,000 SHU
Heat label
Medium
Okres zbiorów
Summer to early autumn
Liczba indeksów sosów
-
Historia i kultura
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.
Botanika i uwagi dotyczące uprawy
▼
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.
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 próbnyCzęsto zadawane pytania
ChiliCodexCDP.faq.answers.heatWithRange
Średni, Malutki, Chrupiący, stuffable, versatile
ChiliCodexCDP.faq.answers.aliasList Alternatywne nazwy tej papryki pochodzą głównie z dialektów regionalnych.
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.
Aby usunąć oleje kapsaicyny, należy używać rękawiczek, zapewnić wentylację i używać mydła.
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.
ChiliCodexCDP.sections.sources.reviewed