If you have taken a digital photo of this variety, simply email your original photo to photo@botanicalinterests.com. Your photo will help other gardeners understand how this variety grows in real life!
We may crop the photo or change it slightly but will give you credit for the photo! We also may not add your photo if we already have enough photos of a particular variety or if the photo isn't exactly what we are looking for to represent the variety.
Thank you for being part of our gardening community.
Curtis Jones, President, Botanical Interests, Inc.

Pepper Chile Hungarian Organic Seed
Capsicum - annuum
$1.99

Item #3059

This medium-hot Old World heirloom is the perfect pick for pickled peppers. (Sorry, we couldn’t resist!) Developed in Hungary, it has a beautiful golden waxy color that resembles bees’ wax. The fully mature peppers are a more orange-red color, but the fruit is traditionally picked when fruit is 3”-4” long and still yellow. A favorite for soups and stews, pickling, frying, canning, or roasting, the 5” long and 1.5” wide peppers have thin walls and don’t need to be peeled before cooking.

When to plant outside: Spring, 3-4 weeks after the average last frost date and when soil temperatures are at least 65 degrees or outside temperatures are at least 70 degrees. In USDA zones 9 & 10, they may also be planted in summer for a winter crop.

When to start inside: RECOMMENDED. 8-10 weeks before the average last frost.

Scoville Pepper Heat Ratings
Wilbur Scoville developed a heat rating chart for peppers in 1912. It is still the standard used today. Below is a list of approximate ratings for peppers offered by Botanical Interests. Different sources may list varied ranges. Pepper heat can be affected by growing conditions. Plants grown in dry, hot conditions will produce spicier peppers.
Mild
0 Bell Pepper, Sweet Italian (no heat)
100-500 Pepperoncini
1,000-1,500 Ancho/Poblano
2,500 Pasilla Bajio
Medium
2,500-8,000 Jalapeno
4,000 Hungarian Yellow Wax
4,500-5,000 New Mexico Joe E Parker
Hot
15,000-30,000 Serrano
30,000-50,000 Cayenne, Tabasco
Extremely Hot
50,000-100,000 Thai, Santaka
100,000-350,000 Habanero
1,040,000 Bhut Jolokia (The hottest pepper according to Guinness Book of World Records. Not offered by Botanical Interests.)