Slender, banana-shaped peppers that set early and shine in the skillet or jar. Great for beds or large containers; perfect for pickling rings, frying, grilling, salsas, and stuffed appetizers.
🔥 Heat: ~1,000–15,000 SHU • ✅ Non-GMO • ✅ Fresh stock • ✅ High germination
Why You’ll Love It
Early producer with reliable set — even in cooler springs.
Thin, tender walls blister quickly for pan-frying and grilling.
Ideal for pickled rings; holds snap and bright flavor.
Color changes from pale yellow to orange to deep red for flexible harvest.
Quick Facts (Grow Guide)
Botanical name
Capsicum annuum — ‘Hungarian Hot Wax’ (hot wax pepper)
Sun
Full sun (6–8+ hrs; warmth boosts yields)
Sowing method
Start indoors 8–10 weeks before last frost with bottom heat. Transplant after nights stay >55°F / 13°C into warm soil; stake if windy.
Sowing depth
¼″ / 6 mm (steady warmth & moisture)
Spacing
18–24″ / 45–60 cm between plants; rows 24–36″ / 60–90 cm
Germination
~7–14 days at ~75–90°F / 24–32°C (heat mat helps)
Soil
Fertile, well-drained; moderate feeding; consistent moisture for thicker walls
Harvest
Pale yellow ~60–70 days; orange/red ~75–90 days from transplant.
Ways to Use
Slice into crisp pickled rings for sandwiches and pizzas.
Pan-fry or grill whole until blistered; finish with sea salt.
Stuff with cheese or sausage and roast for appetizers.
What You’ll Receive
Select your pack size in the listing variations
Fresh, Non-GMO seeds in a moisture-resistant packet
Simple sowing guide
Germination guarantee — free replacement if seeds don’t sprout
Pro tip: For early harvests, pre-warm beds with black mulch and use row cover for the first weeks (remove at bloom for pollinators). Pick frequently — early yellow pods encourage steady new flowering.
