Chilli Hungarian Hot Wax
Chilli Hungarian Hot Wax is a lovely large heirloom chilli from Hungary with the perfect hit of heat for my taste buds (around 5000 to 15000 Scoville Heat Units SHU). A chilli I grow every year.
The plant grows in a pot to around 70 to 90 cm high and is a heavy producer of these delicious chillis. They vary in size from 12-22 cm long. They develop from green, to yellow, to red and are often eaten in the yellow stage although I usually wait till they are red. If they are left to ripen to red, they will be hotter. This chilli is great for stuffing or frying.
Sow – Start on a heat mat or indoors in August, plant out after risk of frost and soils warmed (early November in 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 warmth in Tasmania.
Spacing – 50cm.
Capsicum fruits have been a part of human diets since about 7,500 BC, and are one of the oldest cultivated crops in the Americas, as origins of cultivating chili peppers are traced to east-central Mexico some 6,000 years ago. They were one of the first self-pollinating crops cultivated in Mexico, Central America, and parts of South America.
Germination: Optimal Soil temperature is 24 to 30 C (around 10 to 20 days to germination, longer at lower temps)