Capsicum Hungarian Sweet Paprika


  • Capsicum annuum
  • Seed Packets contains approx 10 seeds.
  • Open Pollinated, Organically Grown

Availability: In stock

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Capsicum Hungarian Sweet Paprika

Hungarian Sweet Paprika is as its name suggests, from Hungary where the paprika pepper has been developed to its finest quality. Produces fruits which point upwards on 80 to 90cm tall plants producing an abundance of 3.5cm x 10cm peppers.

The fruits keep well and has very dry flesh which is ideal for drying. Grind dried fruits for a superb paprika seasoning, or just eat fresh. I grew this in a hothouse and the fruits where fully ripened by early April (planted in late October in a cool climate).

Sow – Start on a heat mat or indoors in August, plant out after risk of frost and soils warmed (early to mid November in a cool climate). Can start earlier if planting in a hot house. Lay black plastic on ground and plant into an X cut-out if planting outside. They need consistent soil warmth in Tasmania.

Cool Climate: AUG– NOV (Heat mat)

Temperate: AUG – JAN

Sub – Tropical: JUL – APR

Tropical: ALL YEAR

Arid: AUG – JAN

Spacing – 50-70cm.

The name pepper was given by Europeans when Christopher Columbus brought the plant back to Europe. At that time, black pepper (peppercorns), from the unrelated plant Piper nigrum originating from India, was a highly prized condiment.

The name pepper was applied in Europe to all known spices with a hot and pungent taste and was therefore extended to genus Capsicum when it was introduced from the Americas.

Germination: Optimal Soil temperature is 24 to 30 C (around 10 to 20 days to germination, longer at lower temps)

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