Hungarian Wax

Hungarian Wax


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An early, prolific hot pepper. Produces continuous sets of beautiful, waxy fruit that start off yellow and turn red upon ripening. Great for container gardens and very popular for pickling.

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[70 days] One of the earlier peppers of the season, the Hungarian Wax is a beautiful, compact, hot pepper first propagated in Hungary. The fruits start off yellow and turn red upon full ripening. The walls are thick and waxy (hence its name) and most folks eat them at the yellow stage, harvesting them when they’re about 5 or so inches long. But if you’re looking for a sweeter hot pepper, let a few ripen to red. Yields are copious with this variety and if you keep picking, you should keep getting peppers all growing season long.

Rated somewhere around a 5-7 on the chilli 1-10 hotness meter, Hungarian Wax are great grilled, dried, fried, stuffed and especially pickled! If you’re looking for something a little less hot, try removing the seeds. Also great for salsa and chili rellenos.

Note for organic gardeners: the Hungarian Wax comes as treated seeds and are not suitable for certified organic growing.

Note: If you have access to grow lights and a heated propagator you can start sowing your plants in December and January to give you a head start on the year.

7 - 14 Days
Sowing Method
Indoors Sow (propagator)
Days to Maturity
80 Days
18 - 24 inches
Greenhouse / Polytunnel
Seed Count
Hot Scale
Scoville Rating
2,500 – 8,000 SHU
Recommended Soil pH

Sow and Harvest Times

Plant out:

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