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Hungarian Hot chile peppers are long, curved to straight pods, averaging 12 to 15 centimeters in length and 2 to 5 centimeters in diameter, and have a conical shape tapering to a point on the non-stem end. The skin is waxy and smooth, ripening from a pale green-yellow to orange, and then to red-orange when mature. Underneath the surface, the thick flesh is pale yellow to white, crisp, and aqueous, encasing a central cavity filled with white membranes and round and flat, cream-colored seeds. Hungarian Hot chile peppers are sweet and offer varying heat from moderate to intense, depending on maturity.
Seasons/Availability
Hungarian Hot chile peppers are available in the summer through early fall.
Current Facts
Hungarian Hot chile peppers, botanically classified as Capsicum annuum, are a spicy variety of Hungarian pepper that belongs to the Solanaceae or nightshade family. There are many different varieties of Hungarian chile peppers, and the descriptor Hungarian Hot is used generally for the spicier, yellow wax type varieties. Hungarian Hot chile peppers are also a close relative of the banana pepper and have the same sweet flavor but bear a much stronger spice and heat. It is difficult to tell the two peppers apart simply by appearance alone, and only in the tasting are the two genuinely distinguishable. Hungarian Hot chile peppers range from 5,000 to 15,000 SHU on the Scoville scale and can be used at any stage of maturity for culinary applications. They are also well-known for their use in the famous seasoning, Hungarian paprika.
Nutritional Value
Hungarian Hot chile peppers are an excellent source of vitamin C, which is an antioxidant that can help protect the immune system and are a good source of vitamin B6, vitamin K, manganese, and folate. The peppers also contain some potassium, copper, and magnesium.
Applications
Hungarian Hot chile peppers are best suited for both raw and cooked applications such as grilling, roasting, sautéing, and simmering. The peppers can be chopped into marinades, tossed into salads, cooked into sauces, roasted and served with grilled meats, or stirred into stews. The pods also have thick flesh, which makes them an ideal pickling and stuffing pepper. Once pickled, the peppers are commonly layered onto sandwiches or are served as a condiment. In addition to cooked preparations, Hungarian Hot chile peppers are popularly dried and used to make paprika. In Hungary, paprika is classically paired with lard, onions, spices, and sour cream to make a sauce served atop meats and fresh peppers. Hungarian Hot chile peppers pair well with meats such as sausage, beef, and poultry, onions, garlic, cucumbers, bell peppers, parsley, tomatoes, carrots, and potatoes. The fresh peppers will keep 1-2 weeks when stored whole and unwashed in a plastic bag in the refrigerator.
Ethnic/Cultural Info
In Hungary, peppers such as the Hungarian Hot are an essential ingredient in the popular seasoning, paprika. Regarded as the national spice of Hungary, paprika is made from many varieties of dried, toasted, and ground peppers, and there are generally eight different types of Hungarian paprika, ranging from mild to very hot. The varying kinds of paprika also have different color tones and flavors. Paprika is used as an everyday spice in Hungary and can be added to soups, stews, marinades, and the country’s famous dish goulash. Paprika originated in a small town known as Szeged, Hungary, and within the town, there is a museum dedicated to the popular spice in an old salami factory that offers tours, historical facts, and taste tests.
Geography/History
Hungarian Hot chile peppers were introduced to Hungary sometime during the early 16th century via invading Turks. The peppers were initially known as Turkisch rot pfeffer or the Turkish red pepper, and since their introduction, the peppers have become one of the most popular varieties among Hungarian farmers. As cultivation increased, Hungarian Hot chile peppers were bred into the peppers that are known today, and the variety was introduced to the United States in the 20th century. In Hungary, fresh Hungarian Hot chile peppers may be sold as paprika or as Hungarian Hot at local markets and grocers. Outside of Hungary, the term paprika refers exclusively to the powdered spice, and fresh Hungarian Hot chile peppers are offered through farmers markets and online seed catalogs for home garden use.
Beylik Family Farms
Hungarian Hot chile peppers from Beylik Family Farms…Hungarian Hot chile peppers have a conical shape and ripen through a vibrant color progression—from pale green-yellow to orange and ultimately red-orange as they mature. Their thick, crisp flesh is pale yellow to white, and the peppers are both sweet and spicy. The heat level can range from moderate to intense, influenced by their degree of maturity, adding dynamic flavor profiles to dishes.
Specialty Produce
1929 Hancock Street
(619) 295-3172 [email protected]
Hungarian Hot chile peppers are versatile and can enhance dishes in both raw and cooked forms. Their thick flesh makes them excellent for pickling and stuffing. They are commonly dried to make paprika, which is integral to Hungarian cuisine, often combined with lard, onions, and sour cream in sauces for meats. Stored whole and unwashed in a plastic bag in the refrigerator, they can last for 1-2 weeks.
Beylik Family Farms
Hot Hungarian peppers from Beylik Family Farms...Hungarian Hot chile peppers are botanically classified as Capsicum annuum and belong to the Solanaceae family. They share similarities with banana peppers but are spicier, registering 5,000 to 15,000 SHU on the Scoville scale. A key ingredient in Hungarian paprika, they can be used at any stage of maturity. Nutritionally, they are rich in vitamin C, vitamin B6, and other essential nutrients like manganese and folate, making them both flavorful and beneficial.
Tonnemaker Valley Farm
16211 140th Place NE Woodinville WA 98072
(206) 930-1565
Hungarian Hot chile peppers were introduced to Hungary in the early 16th century by invading Turks and were originally called Turkish red pepper. Over time, the peppers were cultivated and bred into the distinct variety known today. In Hungary, both the powdered spice and fresh peppers may be referred to as paprika, while internationally, paprika typically means the spice alone. These peppers gained popularity in the U.S. during the 20th century.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
(619) 295-3172 [email protected]
Hot Hungarian peppers from Beylik Family Farms..Hungarian Paprika: In Hungary, paprika is the national spice and an essential seasoning made from various dried and ground peppers, including Hungarian Hot peppers. There are eight types of Hungarian paprika, ranging from mild to very hot, with unique colors and flavors. Originating in Szeged, Hungary, this spice is central to dishes like goulash and is celebrated with a museum offering tours, tastings, and history.
Specialty Produce
1929 Hancock St, San Diego, CA 92110
View on Instagram
6199440531 [email protected]
Hungarian Hot peppers from Beylik Family Farms..Hungarian Hot peppers are known for their vibrant color transition as they mature, starting pale green-yellow and shifting to red-orange. These peppers are 12 to 15 centimeters in length and possess a crisp flesh beneath their waxy skin. Their flavor combines sweetness with heat that ranges from moderate to intense, depending on maturity—making them a versatile choice for culinary uses, from fresh preparations to cooked dishes.
Specialty Produce
1929 Hancock St, San Diego, CA 92110
View on Instagram
6192953172 [email protected]
Hot Hungarian peppers from Beylik Family Farms..Hungarian Hot peppers from Beylik Family Farms are versatile and can be enjoyed both raw and cooked. They enhance recipes like marinades, salads, sauces, and stews and are excellent for grilling or pickling. Their thick flesh makes them ideal for stuffing, and once pickled, they add flavor to sandwiches or work as a condiment. In Hungarian cuisine, they’re key to making paprika, a spice often paired with lard, onions, and sour cream. Store them whole and unwashed in a plastic bag in the fridge for 1–2 weeks.
Beylik Farms
Fillmore, Ca
(805) 732-1101
Hungarian Hot chile peppers: These peppers are a spicy variety of Capsicum annuum, commonly known for their yellow wax type. They range from 5,000 to 15,000 SHU on the Scoville scale and are closely related to banana peppers, though they are much spicier. They are versatile in culinary uses at any stage of maturity and serve as a key ingredient in Hungarian paprika, adding bold flavor to many dishes.
Hungarian Hot chile peppers trace their roots to the early 16th century when they were brought to Hungary by invading Turks. Initially called "Turkish red pepper," this variety was bred into the Hungarian Hot peppers we know today. In Hungary, fresh peppers are often called paprika, though outside the country, paprika typically refers to the powdered spice. These peppers are commonly available at farmers markets or sold as seeds for cultivation.
Beylik family farms
Paprika: In Hungary, paprika is a celebrated national spice made from dried, toasted, and ground peppers. There are eight Hungarian paprika types, ranging from mild to very hot, with differing flavors and colors. It's a staple in dishes like goulash, soups, and stews. The spice has its roots in Szeged, Hungary, where a museum dedicated to paprika resides in a former salami factory, featuring tours, historical insights, and tastings.
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