Boldog Hungarian Spice Paprika Pepper Seeds – Classic Drying & Grinding Paprika, 71 Days (Capsicum annuum)

Boldog Hungarian Spice Paprika is a celebrated open-pollinated Capsicum annuum heirloom from the spice-pepper district near Budapest — one of the most prized drying and grinding peppers in Hungarian culinary tradition. Prolific plants produce numerous 4–6" long, wrinkled, tapered pendant fruits that ripen to a rich, vibrant red in just 71 days. Dry and grind into sweet, slightly spicy paprika powder, or string into decorative ristras that rival any pepper you can grow. An essential variety for any serious spice garden.

About Boldog

Named for the town of Boldog in Hungary's famous paprika-growing region, this variety has been cultivated for generations to produce the sweet, complex, mildly spicy paprika flavor that defines Hungarian cuisine. Pods have excellent color, dry beautifully, and grind into a brilliant red powder with exceptional aroma. Also excellent fresh — use in soups, sauces, and roasted vegetable dishes for rich, earthy pepper flavor without significant heat.

Culinary Uses

• Dry and grind into authentic Hungarian sweet paprika powder
• String into decorative ristras for kitchen display and long-term drying
• Use fresh in soups, stews, goulash, and roasted vegetable dishes
• Blend into paprika-based sauces, rubs, and marinades
• Smoke-dry for a rich, complex smoked paprika

Growing Tips

• Start indoors 8–10 weeks before last frost. Sow seeds 1/4" deep in warm, moist organic seed-starting mix.
• Germination takes 1–4 weeks. Use a heat mat (80–85F) for best results.
• Soak seeds in room-temperature water for up to 24 hours before planting to speed germination.
• Avoid peat plugs and standard potting soil — organic seed-starting mix prevents damping off.
• Harden off gradually before transplanting outdoors. Move outside once nighttime temps stay above 55F.
• Container friendly — grows well in 5-gallon pots for patios or year-round indoor production.

Care Requirements

• Soil: Fertile, well-drained. Mulch around the base with straw or grass clippings.
• Water: Consistent deep 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 pods reach full red for best color and paprika flavor. Dry whole in sun or hang in bunches for grinding.