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 |
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| Calories in (100gm) | 29 Kcal |