Beaver Dam Hot Pepper Seeds - (Capsicum annuum)

(3 reviews) Write a Review
SKU:
V1088
Seed Count:
Approx 25 seeds per pack
Days to Maturity:
80 days
Type:
Hot
Slow Food:
Ark of Taste
Days to Germination:
14-21 days @ 75-85F
Light Preference:
Full sun
Plant Spacing:
18"
Status:
Heirloom, Non-Hybrid, Non-GMO seeds
  • Beaver Dam Pepper - (Capsicum annuum)
  • Beaver Dam Pepper - (Capsicum annuum)
$3.55

Description

Beaver Dam Hot Pepper

A Hungarian heirloom pepper brought to Beaver Dam, Wisconsin in 1912 by the Joe Hussli family. Tapered fruits are crunchy and mildly hot when seeded. They mature from lime-green to deep red. 

The peppers have an excellent flavor and are sturdy enough to lend themselves to stuffing as well as eating raw, pickling, fresh or canned salsas or sauces

History

Indigenous to Central and South America, peppers were developed into a crop plant around 3,000 BC or perhaps even earlier. Columbus introduced Capsicum into Europe and it also spread to Africa and Asia.

Uses

Peppers are used fresh, dried, and cooked. Peppers contain vitamins A and C.

Learn More

This unique variety is on Slow Food USA Ark of Taste. The Ark is an international catalog of foods that are threatened by industrial standardization, the regulations of large-scale distribution and environmental damage. In an effort to cultivate consumer demand—key to agricultural conservation—only the best tasting endangered foods make it onto the Ark.

ark-of-taste.jpg

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3 Reviews

  • 5
    Still smokin!

    Posted by Beverly Finn, IL on Jul 26th 2017

    This pepper is HOT!! I grew it in honor of a friend who is an M.D. in Beaver Dam, and was surprised that they burned my skin on my hand when I removed the seeds/insides. Be forewarned, if you can't take things too hot. Beautiful color and a strong grower. They haven't yet turned red here in Illinois.

  • 5
    Hot, but Good

    Posted by Eric Halverson on Jul 26th 2017

    I grew up in Beaver Dam and know some of the Hussli family. When I saw this at a local nursery, I had to have it. I have used it in chili and in salsa. They are big, meaty and Hot. When preparing the, wear rubber gloves, or your skin will burn for several hours, no matter how much you wash them.

  • 5
    Big and hot

    Posted by V Biel, IL on Jul 26th 2017

    I grew these last year in a very hot dry summer. They were a fantastic pepper in the garden. A bit slow to grow, and few flowers at a time on the plant, but were they ever tasty. I picked them yellow, and they ended up being a favorite to share with the neighbors. I suggest planting a few more plants than usual if you are expecting a hot dry summer, to get a large crop.

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