Hungarian Wax

Sweet and tangy with a mild peppery kick and crisp, juicy texture. The flavor is brighter and slightly more acidic than a bell pepper, with a pleasant warmth that builds gently rather than overwhelming.

Hungarian Wax peppers are long, slender, curved fruits (4–8 inches / 10–20 cm long) with smooth, waxy skin. They are typically harvested at the bright yellow stage; if left to mature they turn orange or bright red. The flesh is thick, crisp, and juicy. Plants are productive and grow 2–3 ft tall. Heat level is mild to medium (1,000–15,000 SHU) — noticeably warmer than a Banana pepper but still very approachable (roughly 2–6× hotter than a jalapeño at the high end).

Hungarian Wax peppers were developed in Hungary from Capsicum annuum stock introduced during the Columbian Exchange. Hungarian growers selected for the long, curved, waxy yellow form and moderate heat. The variety became popular in Central and Eastern Europe and later in the United States as a pickling and fresh-eating pepper. It is often grown alongside its milder cousin, the Banana pepper, but offers a pleasant spicy kick while retaining the same crisp, tangy character.