Szentesi Pepper (Capsicum annuum)
This ancient Hungarian pepper produces 6-10" long thick-walled fruits that turn from ivory to orange-yellow, then red when ripe. The tall plants are very productive and should be staked to support the weight of the fruits.
The flavor is rich and sweet and there is an occasional bit of spice when the peppers have matured to deep orange. If the peppers do produce some heat it's very mild, rarely above 200 Scoville Units. This is a great variety for fresh eating and the dried peppers make an exceptional paprika powder.
Historical note: Szentes is located in south-eastern Hungary in Csongrád county, near the Tisza river. The town is a cultural and educational center of the region. Just north of the larger city of Szeged, the town is within the Great Hungarian Plain and the rich agricultural land has been cherished by Hungarians and coveted by invaders for thousands of years. Many of the best pepper varieties originated in the Szeged-Szentes corridor and the region is responsible for over 90% of the pepper production in Hungary.
Origin: We brought the parent seed of this beautiful and tasty Hungarian pepper to our garden from a trip to visit family in Hungary. The seeds came from the garden of a cousin in Szeged where parts of our family has lived for generations.
(Approximately 20 seeds per packet)
Germination Rate: 80% tested 7/25/25
Planting Instructions: We recommend starting peppers indoors in a sunny and warm location 4-6 weeks before last frost in spring. Plant outdoors in full sun after danger of frost in spring. Note: pepper seeds need soil temperatures to be at least 70 F to germinate and we use a heating pad under the seedling tray to maintain temperature.
