Hungarian Paprika Pepper Seeds – Heirloom Sweet-Spicy Drying Pepper (Capsicum annuum)

Hungarian Paprika is the pepper that put paprika on the map — a true heirloom variety originating in Hungary, prized for its vibrant red color, dry sweet flesh, and rich, mildly spicy flavor. Organically grown and hand-harvested, these seeds produce prolific, compact plants that are as rewarding in the garden as they are in the kitchen.

About Hungarian Paprika Pepper

This Capsicum annuum variety matures from green to deep red in approximately 70 days. Plants reach about 18" tall and produce an abundance of peppers with thick, dry flesh — ideal for air-drying and grinding into homemade paprika. Whether sweet, smoked, or sharp, the flavor of freshly ground paprika from your own garden is incomparable to anything from a store shelf.

Culinary Uses

• Dry whole peppers and grind with a coffee grinder or mortar and pestle for fresh paprika
• Use in goulash, stews, roasted vegetables, and spice rubs
• Smoke dried peppers for smoked paprika
• Add fresh to soups, sauces, and marinades for mild, sweet heat
• Blend into compound butters, dips, and dressings

Growing Tips

• Start indoors 8–10 weeks before last frost. Sow seeds ¼" deep in warm, moist organic seed-starting mix.
• Germination takes 1–4 weeks. Use a heat mat (80–85°F) to improve germination rates.
• Soak seeds in room-temperature water for up to 24 hours before planting to speed sprouting.
• Avoid peat plugs and standard potting soil — use organic seed-starting mix to prevent moisture-related disease.
• Harden off gradually before transplanting outdoors. Move outside once nighttime temps stay above 55°F.
• Container friendly — grow in 5-gallon pots for year-round production indoors.

Care Requirements

• Soil: Fertile, well-drained. Mulch around the base with straw or grass clippings.
• Water: Deep, consistent watering during dry spells; soaker hoses recommended.
• Fertilizer: Slow-release at transplant; liquid feed every two weeks through the growing season.
• Harvest: Cut with garden scissors when fully red. Hang to air-dry or use a dehydrator for paprika production.