Beaver Dam pepper | |
---|---|
Species | Capsicum annuum [1] |
Origin | Wisconsin |
Heat | Mild |
Scoville scale | 500-1000 SHU |
The Beaver Dam pepper is a Capsicum annuum cultivar derived from seeds brought to Beaver Dam, Wisconsin, by Hungarian immigrant Joe Hussli in 1912. [2] It is listed in the Slow Food Foundation's "Ark of Taste", [3] and is the subject of an annual festival held in Beaver Dam each September. [4]
Beaver Dam pepper plants are sensitive to moisture and produce more fruits in dry conditions. [5] The fruits are horn-shaped, thick-walled and red or orange when ripe, reaching 6 to 9 inches in length. [1] Because of the size of the fruits, the plant may require a trellis or cage for support. [5] They are eaten raw, stuffed, or in soups and stews. [6]
Beaver Dam pepper | |
---|---|
Species | Capsicum annuum [1] |
Origin | Wisconsin |
Heat | Mild |
Scoville scale | 500-1000 SHU |
The Beaver Dam pepper is a Capsicum annuum cultivar derived from seeds brought to Beaver Dam, Wisconsin, by Hungarian immigrant Joe Hussli in 1912. [2] It is listed in the Slow Food Foundation's "Ark of Taste", [3] and is the subject of an annual festival held in Beaver Dam each September. [4]
Beaver Dam pepper plants are sensitive to moisture and produce more fruits in dry conditions. [5] The fruits are horn-shaped, thick-walled and red or orange when ripe, reaching 6 to 9 inches in length. [1] Because of the size of the fruits, the plant may require a trellis or cage for support. [5] They are eaten raw, stuffed, or in soups and stews. [6]