Hungarian peppers facts

Hungarian peppers are a variety of chili pepper developed in Hungary. These peppers are also known as hot yellow peppers or hot wax peppers, and they closely resemble the banana pepper, a relative in the pepper family. They can be used in a variety of ways in cooking, and they are available in some grocery stores and farmers’ markets as fresh produce, in addition to being sold in pickled form. It can be used raw and fresh in salads, marinades, dressings, and other dishes.

Name Hungarian pepper
Scientific Name Capsicum annuum spp
Native Hungary
Plant Growth Habit Small, branched, mostly erect, annual or short-lived perennial sub-shrub
Growing Climate Sunny spot and protection from temperature fluctuations and wind
Soil Well-drained soil rich in organic matters
Fruit Shape & Size Long, cylindrical 4″-6″ inches in length (102mm-152mm)
Fruit Color Yellow later becomes orange then red in color
Skin Thin
Flesh Color pale yellow
Flavor/Aroma Delicious flavor
Taste Mild, sweeter taste and after maturation get hotter
Major Nutrition Vitamin C (Ascorbic acid) 92.9 mg (103.22%)
Vitamin B6 (Pyridoxine) 0.517 mg (39.77%)
Vitamin B9 (Folate) 53 µg (13.25%)
Copper, Cu 0.115 mg (12.78%)
Manganese, Mn 0.204 mg (8.87%)
Vitamin K (phylloquinone) 9.9 µg (8.25%)
Vitamin B3 (Niacin) 1.092 mg (6.83%)
Vitamin B1 (Thiamin) 0.079 mg (6.58%)
Vitamin A, RAE 41 µg (5.86%)
Iron, Fe 0.46 mg (5.75%)
Health Benefits
  • Premature Skin Damage
  • Improves brain function
  • Cholesterol
  • Supports Heart Health
  • Osteoporosis
  • Immunity
  • Protection against Lung Cancer
  • Reduce Symptoms of Rheumatoid Arthritis
  • Curing Cataracts (Eye Disorder)
Calories in (100gm) 29 Kcal