Capsicum annuum seeds (Wax Peppers)

Capsicum annuum, commonly known as Hungarian Wax, is a type of chili pepper renowned for its distinctive heat and flavor. Here are some key facts about it:

1. **Species and Variety**: Hungarian Wax is a variety of Capsicum annuum, a species that includes many common peppers like bell peppers and jalapeños.

2. **Heat Level**: Hungarian Wax peppers are medium-hot, typically ranging between 5,000 to 15,000 Scoville Heat Units (SHU). This places them in the mid-range of chili heat, spicier than a jalapeño but milder than a habanero.

3. **Appearance**: These peppers are usually long and tapered, with a waxy, shiny skin. They can be yellow, orange, or red when fully ripe. The name “Wax” comes from their glossy, waxy appearance.

4. **Flavor Profile**: They have a crisp, slightly fruity flavor with a hint of sweetness, making them versatile for various dishes, including salads, pickles, and salsas.

5. **Culinary Uses**: Hungarian Wax peppers are popular in Eastern European cuisines, especially Hungarian dishes. They are often used in pickling, stuffing, or as a fresh ingredient in salads and sauces.

6. **Cultivation**: They thrive in warm climates and require plenty of sunlight. They are generally grown as annuals in temperate regions but can be grown perennially in warmer climates.

7. **Nutritional Value**: Like other chili peppers, Hungarian Wax peppers are rich in vitamins A and C, as well as antioxidants. They also contain capsaicin, which has various potential health benefits, including pain relief and metabolism boosting.

8. **Growing Conditions**: They prefer well-drained soil and consistent moisture. They can be started indoors and then transplanted outdoors after the danger of frost has passed.

9. **Harvesting**: Peppers can be harvested at any stage of ripeness. When harvested green, they are milder in flavor and heat. If left on the plant to ripen, they turn yellow, orange, or red and develop a fuller flavor.

10. **Cultural Significance**: In Hungary, these peppers are often used in traditional dishes like gulyás (goulash) and lecsó (a pepper and tomato stew). They are also used to make paprika, though paprika is generally made from milder varieties.