The Hungarian Wax Pepper, a pod type of Capsicum annuum, is also known as the Yellow Wax Pepper, the Hot Hungarian Wax Pepper and the Hungarian Wax Chile Pepper. These peppers are often confused with the milder banana pepper or guero. It was sometime between 1538 and 1548 when Hungarians first began to use hot peppers in their cooking. The Hungarian Wax varieties were developed from the milder Hungarian Banana pepper. The Wax pepper was introduced into the United States and Canada from Hungary in 1932. It is presently grown all over North America and grows well in cool climates.
Hungarian wax pepper, 1 pepper (27g) contains
- Calories: 7.8
- Protein: 0.2g
- Carbohydrate: 1.8g
- Total Fat: 0.1g
- Fiber: 0.6g
Optimum Soil Ph: 5.5-7.0, Ideal 6.0-6.5.
Days To Maturity: 90-120
Sowing Method: Start Indoors
Start seeds indoors about 6-8 weeks before your last frost date. Plant approx. 1/4″ deep in individual cells or 4″ pots. Be sure to keep them in a warm place so that the soil temperature stays above 75°. Provide plenty of light once seeds have germinated. Young heirloom pepper plants like it to stay warm and will develop well if kept happy.
Only transplanted after the seedlings have shown several sets of their true leaves and only once you are sure the outside soil temperature is consistently above 65°.