Black Hungarian Chile Peppers
Estimated Inventory, lb : 0
This item was last sold on : 10/08/24
Description/Taste
Black Hungarian chiles are dark-colored peppers with an oblong shape that tapers at the bottom, similarly to jalapeños. They measure about 4 to 8 centimeters long and have rounded shoulders and a conical shape with some irregularities and bumps along their skin. This skin transitions from black to deep purple, eventually reaching a rich burgundy red, often with patches of black across its surface. It has a thick, shiny, firm, and smooth texture, attached to an elongated green stem that becomes shriveled and develops black spots, especially at the tip. When sliced lengthwise, the pepper’s bright red flesh is shriveled and slightly bumpy, similar to that of a bell pepper. Near the top of the pepper’s interior is a small central cavity with a soft, spongy texture, containing a cluster of tiny, flattened, cream-colored seeds. Black Hungarian chile peppers increase in spiciness as they go from black to red, ultimately reaching a relatively mild heat. Their flavor is juicy, smoky, and fruity, with notes of berries and beans.
Seasons/Availability
Black Hungarian chile peppers are available from mid-summer to mid-fall.
Current Facts
Black Hungarian chile peppers are botanically known as Capsicum annuum and belong to the Solanaceae family, which also includes eggplants, potatoes, tomatoes, and other varieties of chili peppers. This family encompasses about 2,000 different species and is one of the most economically significant food groups in the world. Black Hungarian chile peppers are called Fekete Szentesi Paprika in Hungarian, the language of their native land. Szentesi is a surname that means from Szentes, a town in Southeastern Hungary. Black Hungarian chile peppers originate from Kiskenfelegyhaza, Hungary, which is about 40 kilometers west of Szentes. This variety is technically a fruit but is also referred to as a vegetable because of how it's cooked. They are relatively mild, ranging from 2,500 to 10,000 on the Scoville scale, which measures the heat of peppers. Black Hungarian chile pepper plants are valued for their culinary and ornamental properties, often grown for both their chiles and vibrant purple flowers.
Nutritional Value
Black Hungarian chile peppers are a good source of vitamin C, an essential antioxidant that strengthens the immune system, promotes healthy skin, and aids in wound healing. These peppers also contain vitamin K, which is important for proper blood clotting and bone health, and vitamin B6, supporting brain function and helping convert food into energy. These vegetables are a good source of folate, crucial for cell growth and the production of DNA, making it especially important during pregnancy. Black Hungarian chile peppers provide important minerals like copper, which aids in iron absorption and the production of red blood cells, and magnesium, encouraging muscle and nerve function and heart health. This variety contains phytochemicals lutein and zeaxanthin, both of which are powerful antioxidants known for protecting eye health by filtering harmful light and reducing the risk of age-related macular degeneration.
Applications
Black Hungarian chile peppers are consumed raw, roasted, pickled, or dried. Their mild spice bodes well for eating fresh out of hand or tossing on salads, veggie platters, and stuffing with cream cheeses and herbs. This variety can be the sole pepper in salsa, guacamole, hot sauce, and chili powder or may be mixed with spicier peppers like Serranos, Habaneros, and Carolina Reapers to create a bolder flavor. Black Hungarian chile peppers are frequently added to pizzas, tacos, burritos, burgers, pasta, soups, and sauces. Their small size is ideal for pickling or using as a garnish on top of grilled meats, fish, and vegetable dishes. Black Hungarian chile peppers complement the flavors of tomatoes, avocados, seafood, paprika, beans, bell peppers, zucchini, eggplant, kale, spinach, feta and goat cheese, sour cream, limes, oranges, watermelon, cilantro, cumin, and coriander.
Ethnic/Cultural Info
Peppers have been an important part of Hungarian cuisine since they were introduced into the country through trade with Turkey. These vegetables were initially treated as ornamentals in aristocratic gardens and were not initially consumed because many people thought they were poisonous. Once proven to be edible, peppers were incorporated into many different Hungarian dishes like sausage, chicken paprikash, stuffed cabbage, and goulash soup. They were also dried to make spices like paprika, which was initially just enjoyed by peasants but eventually became one of the most popular flavorings in the country. This spice was also used as a medicine during the Hungarian cholera epidemic of the 1830s. One of the most popular uses of traditional Hungarian paprika is in Erős Pista, a thick red paste that’s often used to flavor fish soups and a vegetable ragout dish called lecsó.
Geography/History
Black Hungarian chile peppers originated in Kiskenfelegyhaza, Hungary. They grow best in sunny climates with well-drained soils but can also do well in greenhouses. Black Hungarian chile peppers are a cultivated variety that does not grow naturally in the wild but is often sown in home gardens and produced commercially. This vegetable is among the most recognized black peppers, inspiring pepper and vegetable enthusiasts like Dusty Hinz, co-founder of the Experimental Farm Network, to test their mild flavor in crafting subtler hot sauces. The ease of growing this variety has made it popular in gardens across the United States, thriving in Hawaii as well as the Western, Southeastern, Midwestern, Southern, and Northwestern regions of the country. Aside from Hungarians and gardeners with a special interest in peppers, Black Hungarian chile peppers are relatively rare. They are most often purchased as seeds for home gardens or sourced from stores specializing in international pepper varieties.
