Black Hungarian

Mild Heat

Black Hungarian peppers were first grown in Hungary’s Kiskunfélegyháza region in the 1600s. The Jalapeño-shaped fruit starts green, turns purple-black, and ripens red. Their thick, juicy flesh has a sweet, smoky flavor with subtle berry and earthy notes, becoming sweeter and milder at full maturity. Common in Hungarian soups, stews, and sauces, this rare heirloom is also grown in South Africa and Ukraine. Heirloom.

Heat level: 1,500 - 2,500 SHU

Plant height: 18 - 24 inches

Harvest: 71 - 80 days from transplant

25 seeds

Did you know? Humidity can reduce the viability of pepper seeds over time, causing  seeds to stagnate. That’s why every seed pack includes a silica gel packet to help keep the seeds dry and fresh. To save seeds for next year, place the seed packet and silica gel packet together in a quart-size freezer bag, seal it, and store it in the refrigerator. Do not freeze.

Share your pepper photos or favorite pepper recipe—and get free seeds!

Pepper photos: Please use photos on the Pequin pepper page as a guide. Submit one photo of your plant bearing fruit and another showing the pepper(s) in your hand. In return, you may choose any three seed varieties currently in stock. Exclusions apply.

Recipes: Submit your favorite pepper-dish recipe along with a photo of the finished dish and choose any three seed varieties currently in stock. Submit an authentic ethnic recipe to receive five seed packs. Exclusions apply.

Please send to: hotheadseedco@gmail.com