HabaneroHeadMember Since 29 Mar 2011
Offline Last Active Apr 10 2019 07:32 PM
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Favorite Hot Pepper
Favorite Hot Sauce
7 Pot Savannah
7 Pod Burgundy
Jays Peach x TS
TS Brainstrain (red)
TS Brainstrain (yellow)
Magnum Orange Habanero
Maya Red Habanero
SBJ7 (scotch bonnet-Jonah-7)
Not Yellow Bhut
Trinidad Scorpion CARDI Yellow
Holy Mole' Hybrid Pasilla
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.