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Hungarian chile peppers are long, curved to straight pods, averaging 12 to 20 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, taut, and smooth, ripening from a pale green-yellow to a 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 chile peppers are crunchy with a sweet, tangy flavor, and offer varying levels of heat depending on maturity and the specific variety.
Seasons/Availability
Hungarian chile peppers are available in the summer through early fall.
Current Facts
Hungarian chile peppers, botanically classified as Capsicum annum, are brightly colored pods that are commonly harvested when young and belong to the Solanaceae or nightshade family. Also known as the Wax pepper, Hot Wax pepper, Hot Yellow pepper, and White pepper, the name Hungarian chile pepper is a general descriptor used for many different varieties. Hungarian chile peppers range 1,000 to 15,000 SHU on the Scoville scale and can be sweet and mild to pungent and hot, widely varying in appearance and flavor. Hungarian chile peppers are favored for their diversity, especially in Hungarian cooking, and are globally known for their use in Hungarian paprika.
Nutritional Value
Hungarian 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 chile peppers are best suited for both raw and cooked applications such as grilling, roasting, sautéing, and simmering. The peppers can be chopped into salads, blended into sauces and marinades, tossed into soups and stews, sliced over pizza, or minced into salsa. The peppers can also be grilled, lightly stir-fried with other crunchy vegetables, roasted and layered on sandwiches, or stuffed with ground meats, beans, seafood, creamy cheeses, or rice. In addition to cooked preparations, Hungarian chile peppers are popularly pickled or dried and used to make paprika. Hungarian chile peppers pair well with yellow onions, red onions, garlic, eggs, meats such as beef, pork, and poultry, tomatoes, oregano, parsley, other chile peppers such as Anaheim, serrano, and jalapeno, and Monterey jack cheese. The fresh peppers will keep 1-2 weeks when stored whole and unwashed in a plastic bag in the refrigerator.
Ethnic/Cultural Info
Similar to the ristras or garlands of chile peppers hung in kitchens of the Southwestern United States, Hungarian chile peppers are commonly threaded together into long bundles in the countryside of Hungary. Once strung into bundles, the peppers are hung inside of houses and pinned along the exterior walls of buildings and farms as edible decorations. The brightly colored bundles are also a method to dry the pods for use in the famous seasoning paprika, which is a highly prized spice in Hungarian cooking. In Kalocsa, Hungary, Hungarian chile peppers are commercially produced for paprika and are so beloved, that there is an annual paprika festival held each October to celebrate the spice through live entertainment, cooking competitions, and gourmet meals.
Geography/History
Hungarian 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, they have become one of the most popular pepper varieties among Hungarian farmers. As cultivation increased, Hungarian chile peppers were bred into the many varieties that are known today, and the peppers were introduced to the United States in the 20th century. In Hungary, fresh Hungarian chile peppers may be sold as paprika at local markets and grocers. Outside of Hungary, the term paprika refers exclusively to the powdered spice, and fresh Hungarian chile peppers are offered through farmers markets and online seed catalogs for home garden use.
Chuile Hungaro
Central de Abastos Durango Mex…Hungarian chile peppers are known for their long, conical shape, measuring about 12 to 20 centimeters in length. They have a waxy, smooth skin that transitions from pale green-yellow to red-orange as they ripen. Inside, the flesh is pale yellow to white, offering a crisp, tangy, and slightly sweet taste. Their heat level can vary depending on the variety and stage of maturity, making them a versatile ingredient in many dishes.
Beylik Family Farms
Hot Hungarian Peppers from Beylik Family Farms…Hungarian Chile Peppers are versatile in raw and cooked dishes, such as soups, stews, salsas, and salads. They can be grilled, roasted, stuffed, or used to create paprika when dried. These peppers pair excellently with onions, garlic, meats, and Monterey jack cheese. Store them unwashed in a plastic bag in the fridge to keep fresh for 1–2 weeks.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Hot Hungarian Peppers from Beylik Family Farms…Hungarian chile peppers, like those from Beylik Family Farms, belong to the nightshade family and are also known by names such as Wax pepper and Hot Yellow pepper. They offer a versatile flavor range, from mild to hot, with 1,000 to 15,000 SHU on the Scoville scale. They are rich in nutrients, providing vitamin C, vitamin B6, vitamin K, manganese, and folate, alongside smaller amounts of potassium, copper, and magnesium, contributing to both culinary and health benefits.
Hayward Farmers Market
15886 US hwy 63 Hayward WI 54843
Hungarian chile peppers are often threaded into bundles in Hungary and both decorate homes and dry naturally for paprika production. In Kalocsa, Hungary, these peppers are central to a paprika industry that honors its importance with an annual festival each October. The festival features live entertainment, cooking contests, and gourmet meals, showcasing paprika's cultural and culinary significance.
Jons International Marketplace - Glendale Blvd
1717 W Glenoaks Blvd Glendale CA 91201
(818) 244-2575
Hungarian chile peppers are known for their versatility in both flavor and heat. These long, conical pods range from 12 to 20 centimeters in length and ripen from pale green-yellow to red-orange, depending on maturity. Their crisp, thick flesh is pale yellow to white, with a sweet and tangy taste. Heat levels vary by variety, making them suited for a variety of culinary uses, whether you want mild sweetness or a spicier kick.
El Super - E Southern Ave
1251 E Southern Ave Mesa AZ 85204
(480) 868-2484
Hungarian chile peppers are versatile and can be used raw or cooked in dishes like salads, soups, and salsas. They are excellent when grilled, roasted, stir-fried, or stuffed with ingredients like meats, beans, or cheese. These peppers are also used to make paprika after drying. They pair well with ingredients like garlic, onions, tomatoes, and oregano. To store, keep them whole and unwashed in a plastic bag in the refrigerator for 1-2 weeks.
Casa Lucas Market
2934 24th Street San Francisco CA 94110
(415) 826-4334
Hungarian chile peppers: These versatile peppers range from 1,000 to 15,000 SHU on the Scoville scale, offering flavors from sweet and mild to pungent and hot. They are celebrated for their diversity in Hungarian cuisine and are globally recognized for their role in producing Hungarian paprika. Harvested when young, they belong to the Solanaceae family and hold a significant place in traditional dishes.
Cardenas Market
301 S Lincoln Ave Corona CA 92882
(951) 371-9030
Hungarian chile peppers arrived in Hungary in the early 16th century, brought by invading Turks. Originally called Turkish red pepper, they became a staple in Hungarian agriculture and cuisine. Over time, the peppers were selectively bred into diverse varieties. They are now commonly sold fresh in Hungary as paprika, while outside the country, paprika refers solely to the powdered spice.
La Carreta Supermarkets
4637 E Chapman Ave Orange CA 92869
(714) 771-1595
Hungarian chile peppers: Hungarian chile peppers are often threaded into long bundles and hung as edible decorations inside houses or on exterior walls. These bundles serve as a way to dry the pods for paprika, a staple in Hungarian cooking. In Kalocsa, Hungary, paprika production is celebrated with an annual festival each October, featuring live entertainment, cooking contests, and gourmet meals dedicated to this cherished spice.
is easiest, three is harder.
