Beaver Dam Hot Pepper Seeds – Hungarian Heirloom (Capsicum annuum)

Beaver Dam Hot Pepper – Hungarian Heirloom

Capsicum annuum | Annual | 80 Days to Maturity

A beloved Midwestern heirloom with deep roots in Eastern European culinary tradition, the Beaver Dam pepper was brought from Hungary to Beaver Dam, Wisconsin in 1912 by the Joe Hussli family — and it has been a regional treasure ever since. Large, horn-shaped fruits ripen from lime green through to a rich red, delivering a mildly spicy heat that becomes even gentler when seeded. Thick-walled, sweet-meets-savory flesh makes it exceptional for stuffing, slicing into sandwiches, and fresh salsa. A dependable, prolific producer with excellent flavor and great versatility in the kitchen.

Plant Details

• Species: Capsicum annuum
• Type: Heirloom Mildly Hot / Stuffing Pepper
• Origin: Hungary (introduced to Wisconsin, 1912)
• Days to Maturity: 80 days from transplant
• Color Progression: Lime Green → Red
• Heat Level: Mild – mildly hot when seeded
• Growing Environment: Garden or containers
• Organic: Yes

Soil & Water

Plant in fertile, well-drained soil enriched with organic matter; target pH 6.0–6.8. Water consistently with soaker hoses during hot, dry periods. Mulch around the base to retain moisture and regulate soil temperature.

Planting & Growing Tips

• Optional: soak seeds in room-temperature water for up to 24 hours to speed germination.
• Start seeds indoors 8 weeks before the last expected frost; sow ¼ inch deep in organic seed-starting mix.
• Maintain 80–85°F (27–29°C) soil temperature; a seedling heat mat is recommended. Germination: 1–4 weeks.
• Harden off seedlings gradually before transplanting outdoors after all frost danger has passed.
• Container growing: 5-gallon pots or larger; well-suited for patios and small-space gardens.
• Use organic seed-starting material; avoid jiffy peat pots and standard potting soil.

Harvest Tips

• Harvest at the lime-green or red stage depending on use — red fruits are sweeter and more complex in flavor.
• Seed the pepper before stuffing to reduce heat significantly — mild enough for most palates when seeded.
• Excellent sliced fresh in sandwiches, stuffed and baked, or chopped into fresh salsa.
• Use garden scissors to cut cleanly from stems. Pick regularly to encourage continued fruiting.