'Black Hungarian' is an old Hungarian heirloom from the town of Kiskenfelegyhaza. It has become perhaps the most famous black hot pepper around the world. While it ripens to a vivid red, on its way to ripe it becomes such a deep purple color it's hard not to see black. The fruit is not best to eat at this stage but it is quite hot, and then when it ripens to red the heat reduces and the berry-fruit-like flavor fully emerges. While it has some heat, it is relatively mild, more along the lines of a jalapeño than a habañero. It has a wonderful sweet fruitiness, making it excellent for fresh uses, like salsa. Being from Eastern Europe, these are a relatively short season pepper, maturing in 70-80 days.
'Black Hungarian' is an old Hungarian heirloom from the town of Kiskenfelegyhaza. It has become perhaps the most famous black hot pepper around the world. While it ripens to a vivid red, on its way to ripe it becomes such a deep purple color it's hard not to see black. The fruit is not best to eat at this stage but it is quite hot, and then when it ripens to red the heat reduces and the berry-fruit-like flavor fully emerges. While it has some heat, it is relatively mild, more along the lines of a jalapeño than a habañero. It has a wonderful sweet fruitiness, making it excellent for fresh uses, like salsa. Being from Eastern Europe, these are a relatively short season pepper, maturing in 70-80 days.
PLANTING INSTRUCTIONS:
Plant them 18 to 24 inches apart in a sunny, well-drained spot. Pepper plants need at least 6-8 hours of sunlight per day. Mix compost or other organic matter into the soil when planting. Water immediately after planting, then regularly throughout the season.
