Additional information
| Weight | 0.001 kg |
|---|---|
| Dimensions | 7 × 5 × 0.09 cm |
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Hungarian Black Chilli
$8.00
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Hungarian Black Chilli, a rare Hungarian heirloom, boasts a sturdy 50-90 cm plant with purple veins on green foliage and vivid purple flowers. Abundant 5-7 cm fruits, initially shiny black, mature to red. Ideal for salads, pickling, or homemade paprika in Hungarian cuisine.
12 Quality seeds per pack
2 in stock
Species: Annuum, Mild
Belonging to the Capsicum Annuum species, Hungarian Black Chilli is cherished for its distinct appearance and mild heat.
Taste Profile
Known for its mild and delicate flavour, the Hungarian Black Chilli imparts a subtle bean-like taste to dishes. It’s a perfect choice for those desiring chilli flavour without overwhelming heat.
Heat Level
Scoring a very mild 1/15 on the heat scale, this chilli is tailored for individuals seeking a touch of spiciness without intense heat. It is rated around 5,000 and 10,000 SHU on the Scoville scale.
Texture and Appearance
The Hungarian Black Chilli features glossy black pods that transition to a vibrant red upon ripening. Its texture is smooth, and the plant’s green foliage with purple veins adds a visually appealing touch.
Size of Plant
With a height ranging from 50 to 90 cm, the Hungarian Black Chilli plant is robust and resilient. Its striking appearance, marked by purple veins, makes it an attractive addition to gardens.
Culinary Uses
In Hungarian cuisine, these chillies are celebrated for enhancing local dishes with a subtle chilli flavour. They excel in salads, pickling, or can be transformed into homemade paprika. Their mild heat makes them versatile in various recipes.
Growing and Care
Cultivating Hungarian Black Chilli requires attention to its preference for well-drained soil and a sunny environment. Adequate watering and support as it grows contribute to a bountiful harvest. Keep an eye on the stunning transition of the pods from black to red.
Fun Facts
- Hungarian Black Chilli is known as “Fekete Szentesi Paprika” in Hungary.
- The deep colour of these peppers makes them a visual feast in culinary presentations.
- In Hungarian cuisine, they’re a key ingredient in dishes like goulash and paprikash, adding both flavour and a touch of heat.
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