capsicum annuum - SHU: 1.000
Beaver Dam chili pepper is a unique and versatile heirloom variety of chili pepper renowned for its mild to moderate heat and sweet, tangy flavor. Recognized for its elongated, vibrant red or orange fruits, this chili is a favorite among gardeners and cooks for its excellent yield and adaptability. Originating from Hungary and brought to the U.S. by Hungarian immigrants, the Beaver Dam chili has become a prized variety for its culinary uses and cultural significance.
The Beaver Dam Chili Pepper is a flavorful heirloom with roots tracing back to Hungary, where it was long cultivated as part of traditional cuisine. In the early 20th century, Hungarian immigrants brought this cherished variety to Beaver Dam, Wisconsin, seeking to preserve the flavors of home in a new land. There, the pepper took root—literally and figuratively—quickly becoming a staple of local gardens and recipes. Its mild heat, rich taste, and resilience have made it a treasured cultivar across North America, celebrated today as a variety that blends culinary heritage with garden performance.
The Beaver Dam chili plant grows with vigor and productivity, typically reaching 60 to 90 cm in height. It produces elongated, curved fruits that measure up to 15 cm in length, maturing from a firm green to rich shades of red or orange. The walls of the pepper are thick and crisp, giving them a satisfying crunch whether eaten raw or cooked.
What sets this variety apart is its gentle spice, with a Scoville rating of 500 to 1,000 SHU, making it ideal for those who enjoy flavorful peppers without overwhelming heat. Its flavor combines sweetness with tangy undertones, offering a complex taste that works beautifully in a variety of dishes. The plants are known for being resilient and adaptable, thriving in a wide range of climates and producing abundantly throughout the season.
Start seeds indoors about 8–10 weeks before the last frost, sowing them shallowly—just 0.5 cm deep—into a light, well-draining seed-starting mix. Maintain temperatures between 24 and 30°C to ensure strong germination. Once the weather is warm and stable, transplant the seedlings outdoors, spacing them 45–60 cm apart in full sun.
Beaver Dam peppers prefer fertile, well-drained soil with a neutral to slightly acidic pH. Mixing compost or organic matter into the planting bed will support vigorous foliage and fruiting. Water regularly but allow the top layer of soil to dry slightly between waterings—this helps develop more concentrated flavor in the ripening peppers. Fertilize every few weeks with a balanced blend and consider staking or caging the plants, as the heavy fruits can weigh them down.Peppers are typically ready for harvest around 75–80 days after transplanting. They can be picked green or left to mature to their vibrant red or orange stage, depending on flavor preferences. Use scissors or pruning shears when harvesting to avoid stressing the plant. Frequent harvesting encourages continued production throughout the season.
The Beaver Dam Chili Pepper offers remarkable culinary flexibility, equally at home in rustic home cooking and creative modern dishes. Its thick flesh and gentle heat make it especially well-suited for stuffing and baking—classic recipes often feature it filled with cheese, grains, or seasoned meats.
Fresh, the peppers can be sliced into salads, sandwiches, and wraps, where they contribute a crisp texture and bright, mildly spicy flavor. They are also excellent when roasted, grilled, or charred, which enhances their natural sweetness and smoky depth.
In preserving traditions, Beaver Dam peppers shine in pickling jars and relishes, holding their firmness and flavor beautifully. When dried and ground, they yield a mild chili powder that adds subtle warmth to stews, soups, and spice blends without overpowering the dish.
