Hinkelhatz Pepper

Its flavor is described as 'stocky' and neutral peppery with little nuance; the heat is the primary characteristic and it lacks the fruity aroma of habaneros.

The Hinkelhatz Pepper is a small, heart-shaped Capsicum annuum variety that resembles a chicken's heart, measuring approximately 1 to 2 inches in length and three-quarters of an inch across at the stem. It ripens from pale green to a vibrant orangish-red or red, with some varieties turning yellow. The flavor is neutral and peppery, often described as stocky, with the heat being the dominant feature rather than any complex aromas or fruitiness. This heirloom has been treasured by Pennsylvania Dutch communities for generations, prized for its reliability in cooler climates where other hot peppers struggle. Gardeners appreciate its compact size, making it suitable for containers, and its prolific nature. Historically, it has been used primarily in pickling and the production of hot pepper vinegars, enhancing dishes with bold heat and acidity. The name Hinkelhatz derives from Pennsylvania German, meaning chicken heart, perfectly capturing its unique shape. It stands out for being cold-tolerant and disease-resistant, offering a surprising level of heat for its small size.

The Hinkelhatz Pepper has been cultivated by the Pennsylvania Dutch Mennonite population for over 150 years and is preserved in the Slow Food Ark of Taste. The name 'Hinkelhatz' translates to 'chicken heart' in Pennsylvania Dutch, aptly describing its size and shape. Though presumed to originate from Mexico, it has been treasured and adapted in Pennsylvania Amish country.