Hungarian Hot Wax Chilli Pepper

£2.50

20 in stock

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Large pointed peppers borne on plants up to 80 cm tall. An unusual feature of this variety is the variation in heat, being completely mild if picked when yellow, green or orange, but attaining a moderate heat if allowed to fully ripen.

Furthermore, the heat level varies somewhat between individual fruits. This adds versatility in the kitchen as the pepper can be used for many different dishes, such as stir fries, pizza toppings, sliced raw into salads, in kimchi and pickles, stuffed, grilled, in chillies and wraps, or roasted then stored in olive oil.

Due to their size the plants benefit from a couple of cane supports once the fruits start forming as they can get quite top-heavy.

Approx. 18 seeds.

Botanical name: Capsicum annuum

Sweet and Chilli Peppers
Both sweet peppers and chilli peppers need a long growing season and so it is best to start them early in a propagator which has a temperature of 25 – 30 degrees C. I start mine at the end of January, but anytime in February should be okay, however early March is the latest really to get a good crop. Make sure that the propagator is not in direct sunlight as this can affect the temperature greatly. Grow lights can be really helpful to keep the seedlings stocky. Once they have germinated and have two true leaves then prick them out into modules or small pots to grow on. Don’t overpot them as the plants seem to like a slightly restricted growing environment for their roots, but you may need to pot them on once during the growing on period. You can grow them on at a lower temperature, but keep them warm or they will sulk. Keep them warm until mid to late April when the greenhouse temperatures should be warm enough but if your conditions are chilly at night then take measures to protect them by bringing them back in the house overnight. By May you should be able to plant them in a larger pot or in a greenhouse bed. Keep the plants fed on a weekly basis – I use homemade comfrey feed but seaweed feed is also good.

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