Bishy Barnabees Cottage Garden
Hungarian Hot Wax Chilli
- Regular price
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£1.99 - Regular price
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- Sale price
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£1.99
The Hungarian Hot Wax Chilli is a popular and well-established Capsicum annuum, the most widely cultivated chilli species globally. As its name suggests, it originates from Hungary, where it has been a culinary staple for generations. It belongs to a group often referred to as "wax peppers" due to their thick, waxy skin and often yellow colour. This variety is cherished for its consistent characteristics, high yield, and excellent suitability for preservation, deeply embedded in Central and Eastern European culinary traditions.
| Quantity of Seeds | 10 seeds per packet |
| Origin | Hungary |
| Genus | Capsicum annuum |
| Scoville Rating/Heat Level | The Hungarian Hot Wax Chilli offers a delightful and approachable level of heat, making it widely popular for all palates. It typically registers between 1,000 to 15,000 Scoville Heat Units (SHU). This places it in the mild to medium-mild category, often comparable to a very mild jalapeño or a pimento. Its heat is gentle and quick, providing a pleasant warmth that enhances rather than overwhelms other flavours. It's perfect for adding a touch of spice without discomfort. |
| Plant Size | The Hungarian Hot Wax plant is a vigorous and highly productive grower, typically reaching a height of 60-90 cm (24-36 inches). It develops a sturdy, upright, and bushy habit, supporting a generous amount of fruit. |
| Pod Size | The pods are visually distinctive and very appealing. They start as a pale green or creamy white and mature through shades of vibrant yellow or orange-yellow to a glossy red if left on the plant. They are typically 10-15 cm (4-6 inches) in length and 2-3 cm (0.8-1.2 inches) in diameter, with a smooth, thick, and waxy skin, tapering to a blunt or slightly pointed end. Their substantial size and easy-to-remove seeds make them ideal for stuffing. |
| Flavour | Hungarian Hot Wax Chillies boasts a crisp, fresh, and slightly sweet flavour. It has a pleasant mild pepper taste with a noticeable tangy undertone and a crisp, juicy texture. This flavour profile makes it exceptionally versatile. It's the quintessential pickling pepper, but also fantastic for slicing fresh into salads, sandwiches, or tacos, stuffing with cheese or meat, or adding a gentle warmth to stir-fries, omelettes, and stews. Its robust flavour holds up well to cooking and various preservation methods. |
| Growing Conditions |
Use a light, well-draining seed-starting mix. Sow seeds ¼ inch (0.6 cm) deep. Sow seeds indoors 8–10 weeks before the last frost date. Optimal soil temperature: 26–32°C (80–90°F); using a heat mat is strongly recommended for Capsicum chinense varieties. Maintain high humidity by covering trays with a plastic dome or plastic wrap. Provide 12–16 hours of light per day, ideally with grow lights. Transplant seedlings outdoors when they have 4–6 true leaves and nighttime temperatures consistently stay above 15°C (59°F). Harden plants off for 7–10 days before moving them outside. Space plants 50–60 cm (20–24 inches) apart in rows 70–90 cm (28–36 inches) apart. Feed every 3–4 weeks with a balanced fertilizer (10-10-10) or switch to a high-potassium fertilizer once plants begin to flower and set fruit. |
All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
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