Hungarian Wax Chilli

Capsicum annuum (nightshade)

Also known as: Hungarian Hot Wax, Hot Banana Pepper

A Hungarian heirloom with deep roots in the country's paprika tradition, prized for its smooth, waxy skin and versatile, building heat. Tapering, banana-shaped pods start pale yellow and ripen through orange to red — hotter and sweeter at each stage — often confused with the milder banana pepper, though genuinely a few steps hotter. Fast-growing and cold-tolerant for a chilli, making it a reliable choice even where the warm season isn't guaranteed, and equally at home pickled, fried, stuffed, or sliced fresh. Medium heat of around 5,000–10,000 Scoville Heat Units.

Days to harvest 55–70 days (yellow stage), longer for full ripening

Fruit size 12–15cm, tapering, waxy skin

Sowing depth 5mm

Germination 7–14 days at 24–29°C

Spacing 45–60cm apart

Aspect Full sun, well-drained soil

Frost tolerance Frost sensitive, but more cold-tolerant than most chillies

Growing notes

Choose a full-sun spot with well-drained soil. This variety copes well with cooler nights, making it a dependable option in areas with a shorter or less reliable warm season.

Soil preparation: Well-drained, slightly acidic to neutral soil with plenty of compost worked in.

Support: Light staking can help once plants are carrying a full, heavy crop.

Watering & feeding: Water consistently and avoid letting soil dry out completely. Feed every 2–3 weeks with a balanced fertiliser once flowering begins.

Harvest: Pick pale yellow for milder heat and classic pickling, or leave on the plant to ripen through orange to red for a sweeter, hotter result. Regular picking keeps plants productive. Cut rather than pull to avoid damaging the plant.

Timing: Expect first harvest around 55–70 days after transplanting at the yellow stage, with another couple of weeks needed if left to ripen fully to red.

Key features

Open-pollinated Hungarian heirloom
Medium heat — 5,000–10,000 Scoville Heat Units
Smooth, waxy, tapering banana-shaped pods
Ripens from pale yellow through orange to red — hotter as it matures
Fast-growing and cold-tolerant for a chilli
Excellent pickled, fried, stuffed, or fresh

Short season tips

Best started indoors on heat mats — this variety needs 24–29°C soil to germinate reliably. Sow 8–10 weeks before the last frost or purchase as 6–8-week-old seedlings. Transplant into the garden once soil temperature has reliably warmed to at least 15°C. Its fast growth and tolerance of cooler nights make it one of the more forgiving chillies for a shorter or less predictable growing season.

Spring
Summer

Tender perennial — most often grown as an annual

Basil (particularly good for capsicums and chillies) Marigolds Onion Carrots

Other nightshades (tomatoes, eggplants, potatoes) Fennel

Developed in Hungary, where peppers have been cultivated since the 16th century and became central to the country's famous paprika tradition. Well suited to Central Europe's hot summers and cool nights, Hungarian Wax was introduced to the United States in the 1930s and has remained a favourite ever since for its reliable cropping, versatile heat, and classic use in pickling.