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Hungarian Wax 10 seeds
€1.00
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Hungarian Wax: The Sweet and Spicy Balance of Central Europe
The Hungarian Wax is a popular pepper of the Capsicum annuum species, highly appreciated in Central Europe (particularly Hungary) for its versatility and balanced flavor. It is often harvested in its immature yellow stage and is frequently confused with the Banana Pepper due to its elongated and conical shape, although it possesses a much more pronounced heat.
Medium Intensity and Sweet-Spicy Flavor.
Heat Level (Mild to Medium): The heat is classified as mild to medium, ranging between 1,000 and 15,000 Scoville Units (SHU). In its yellow phase, the heat tends to be lower (around 5,000 SHU), intensifying significantly (up to 15,000 SHU) if left to ripen to red. Its heat is comparable to a Jalapeño.
Characteristic and Juicy Flavor: Its flavor is one of its great attractions: sweet with a Sweet-Spicy (or Sweet-Vinegary) and fruity touch. It has a thicker and fleshier pulp with a crunchy and waxy texture (hence the name Wax), making it excellent for stuffing.
"Wax" Appearance and Pickling Versatility.
Shape and Color: The fruits are elongated and conical, measuring about 10 to 15 cm long. The skin is smooth, shiny, and waxy. The color transitions from pale yellow to orange and finally red (maximum heat).
Usage: Hungarian Wax is extremely versatile in the kitchen. It is the ideal pepper for preserves and pickles, where its crunchy texture and sweet-spicy flavor are enhanced. It is also perfect for stuffing, roasting, or adding raw to salads and traditional Hungarian dishes like goulash.
Hungarian Wax - SHU 10,000. Pack of 10 selected seeds, with identification sticker of species, origin and heat.
hungarianwax
Specific References
- MPN
- hungarianwax
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Hungarian Wax: The Sweet and Spicy Balance of Central Europe
The Hungarian Wax is a popular pepper of the Capsicum annuum species, highly appreciated in Central Europe (particularly Hungary) for its versatility and balanced flavor. It is often harvested in its immature yellow stage and is frequently confused with the Banana Pepper due to its elongated and conical shape, although it possesses a much more pronounced heat.
Medium Intensity and Sweet-Spicy Flavor.
Heat Level (Mild to Medium): The heat is classified as mild to medium, ranging between 1,000 and 15,000 Scoville Units (SHU). In its yellow phase, the heat tends to be lower (around 5,000 SHU), intensifying significantly (up to 15,000 SHU) if left to ripen to red. Its heat is comparable to a Jalapeño.
Characteristic and Juicy Flavor: Its flavor is one of its great attractions: sweet with a Sweet-Spicy (or Sweet-Vinegary) and fruity touch. It has a thicker and fleshier pulp with a crunchy and waxy texture (hence the name Wax), making it excellent for stuffing.
"Wax" Appearance and Pickling Versatility.
Shape and Color: The fruits are elongated and conical, measuring about 10 to 15 cm long. The skin is smooth, shiny, and waxy. The color transitions from pale yellow to orange and finally red (maximum heat).
Usage: Hungarian Wax is extremely versatile in the kitchen. It is the ideal pepper for preserves and pickles, where its crunchy texture and sweet-spicy flavor are enhanced. It is also perfect for stuffing, roasting, or adding raw to salads and traditional Hungarian dishes like goulash.