Hungarian Wax Pepper

Capsicum annuum 'Hungarian Hot Wax'

vegetable

A medium-heat wax pepper (5,000 to 10,000 SHU) that ripens from pale yellow to orange-red. Milder than jalapeños but with a distinctive sharp bite. Classic in Hungarian and Central European cooking, excellent fresh, pickled, or stuffed. Very productive plants with an upright, tidy habit.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Basil — General pest repellent, especially whiteflies
• Onion — Discourages many insect pests
• Tomato — Compatible bed companion with similar soil needs
• Marigold — Nematode suppression and trap crop for thrips

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Aphids →

  Inspect leaf undersides weekly; strong water blast or insecticidal soap

• Corn earworm →

  Bt spray when fruitworm moths are active; destroy infested fruit

• Bacterial spot →

  Copper spray at first sign; avoid wetting foliage

• Pepper weevil →

  Rotate crops annually; destroy dropped fruit

🌾 Harvest & storage

Harvest pale yellow for mildest flavor and crisp texture. Allow to ripen to orange-red for sweeter, hotter peppers. Excellent for pickling at any stage. Peppers keep 1 to 2 weeks refrigerated.

🥗 Nutrition & benefits

Good source of vitamins C and A. Capsaicin content increases as fruit ripens. Higher potassium and folate than most sweet peppers.