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HabaneroHead

Member Since 29 Mar 2011
Offline Last Active Apr 10 2019 07:32 PM

Community Stats


  • Group Members
  • Active Posts 493
  • Profile Views 12,321
  • Member Title Heating Up
  • Age Age Unknown
  • Birthday Birthday Unknown
  • Real Name
    Szaniszló Balázs
  • Gender
    Male Male
  • Location
    HUNGARY

Food Stuff


  • Favorite Hot Pepper
    Habanero
  • Favorite Hot Sauce
    Chipotle

Growing Stuff


  • Grow List
    7 Pot Savannah
    7 Pod Burgundy
    Brown Moruga
    Jays Peach x TS
    Peach Bhut
    White Bhut
    Black Naga
    Red Naga
    TS Brainstrain (red)
    TS Brainstrain (yellow)
    Yellow 7
    Burgundy 7
    7-pot Barrackpore
    Alphanerdz-strain Douglah
    Chocolate Habanero
    Magnum Orange Habanero
    Maya Red Habanero
    Funky Reapers
    SBJ7 (scotch bonnet-Jonah-7)
    Not Yellow Bhut
    Trinidad Scorpion CARDI Yellow
    Naga Morich
    Numex Poblano
    Holy Mole' Hybrid Pasilla
    Serrano Tampiqueno
  • Seeds Available For Trade
    I have mostly Hungarian varieties, some of them are shop-bought, others grown by my family members since years.

    Rapires F1: well known hybrid from the markets of Hungary, we just simply call it 'Pointed Hot'.Info on the back: 'Continious growing variety. Fast growing, it is not resistant to lack of light. The pods are sagging, weight to 40-50 grams. Resistant to the latest versions of the Tobacco Mosaic Virus. Can be grown in every season.


    Nagykúti: Heavy producer Almapaprika. Continious growing. The pods have thick flesh, and are bigger and hotter than any known Almapaprika type. The pods are ripening from white to red. (side note: they are consumed when they are still white-yellow). The pods are suitable for making pickle.




    Greygo: Continious growing, it has a strong growing habit, 40-45 cm high tomato pepper. Ripens from dark green to dark red, sagging, sweet, weight is 130-140 grams. Resistant to mold. Resistant to most of the Tobacco Mosaic Virus types.



    Almapaprika: Continious growing, mild variety, with thick flesh, average weight is 40-45 grams. Good eaten fresh or pickled.



    Táltos: Continious growing, for stuffing, white pepper. Pods are 10-12 cm long, 6-8 cm wide, thick walled, white-yellow, round, sagging, non-pungent, 110-120 grams. Resistant to stress, fusarium, and cucumber mosaic virus.


    Édesalma: Continious growing, medium sized plant, 35-40 cm high, fast growing type. Good for making pickle, non-pungent. Pods are apple-shaped yellow-white, sweet, 55-60 grams.




    Hungarian Sweet paprika: got the seeds from my fiancee's grandfather, excellent grower, sweet, and the best type to make traditional Hungarian paprika powder. We had 40 plants (30-35 cm high ones), which were not really watered during the season and despite of that, approx 1-1.5 kg of paprika powder was made from the dried pods.



    Hungarian Red Hot: my father grows them since years, Thai-like peppers, quite hot, and heavy producer. It is great in pickle, especially, when harvested semi-ripen stage. Also called 'Macskapöcse' in Hungary. ('cat's cock', sorry I had to translate it :P )



    Hungarian Yellow Hot: yellow variety of the same pepper. Also called 'Macskasárga', which might be familiar for some of the THP members.

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