capsicum annuum - SHU: 5.000
Hungarian Black chili pepper (Capsicum annuum) is a striking and flavorful variety known for its glossy, deep purple-black pods that eventually ripen to a bright red. With a mild to medium heat level and a sweet, slightly smoky flavor, this chili is a favorite among gardeners and chefs for its ornamental appeal and culinary versatility.
Hungarian Black chili pepper originates from Hungary, a country with a deep-rooted passion for peppers and a culinary culture rich in paprika, stews, and fermented specialties. This particular variety was developed for both ornamental beauty and flavorful versatility. It embodies the Eastern European tradition of growing peppers not only for taste but also for visual appeal in gardens and on the plate. Though not as widely known as other Hungarian cultivars, the Hungarian Black has gained popularity among chili enthusiasts and home gardeners around the world for its striking color transformation and complex flavor.
Hungarian Black is a compact and bushy plant, typically reaching 60–90 cm in height. Its deep green leaves often display purple veining and stems, providing a beautiful contrast to the fruit. The peppers grow upright and conically, measuring between 5 and 10 cm in length. At the early stages, the pods are a deep, glossy black—a rare and eye-catching hue—before maturing to a rich crimson red. With a Scoville rating of 1,000 to 5,000 units, the heat level is mild to medium, making it accessible for most palates. The flavor profile is sweet and slightly smoky, with earthy notes that deepen as the pepper ripens, making it suitable for both raw and cooked applications.
Start seeds indoors 8 to 10 weeks before the last expected frost. Sow them 0.5 cm deep in a quality seed-starting mix and maintain a warm temperature between 25 and 30°C to encourage successful germination. Transplant outdoors after the last frost, spacing plants 45 to 60 cm apart. Hungarian Black prefers fertile, well-draining soil with a slightly acidic to neutral pH, ideally enriched with compost or organic matter. Consistent watering is essential, especially during flowering and fruit development, though watering should be reduced slightly as the fruits mature to enhance their final flavor. The plant thrives in full sun and typically requires little to no staking due to its sturdy growth habit. Fertilize every 4 to 6 weeks with a balanced formula to support healthy development. Fruits are ready to harvest approximately 70 to 80 days after transplanting. They can be picked while still black for a milder flavor or left to ripen fully to red for a sweeter and slightly spicier taste. Use scissors or garden shears to harvest carefully and avoid plant damage. Frequent picking encourages more fruit production throughout the season.
Hungarian Black chili peppers are as flavorful as they are beautiful, making them a prized addition in the kitchen. Fresh peppers add a sweet and slightly spicy touch to salads, grain bowls, and sandwiches. Roasting or grilling brings out their smoky richness, making them a perfect complement to meats, cheeses, or roasted vegetables. Their thick walls and modest heat make them ideal for pickling, where their unique color provides visual appeal as well as taste. They can also be stuffed with cheese, rice, or savory meats for vibrant appetizers. When dried, Hungarian Black peppers can be ground into a mild chili powder or used in spice blends for soups, stews, and sauces. Whether enjoyed fresh or preserved, they offer a delightful balance of sweetness, earthiness, and manageable heat—perfect for both everyday meals and gourmet creations.
