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55-75 Day. This Hungarian type pepper is highly productive. Brought to the U.S. in 1909 by the Utrie family of Mayville, WI. The thin-skinned peppers ripen from green to red and have a mild spiciness, as long as the ribs and seed are removed. Begins bearing early. Use for fresh eating, cooking and drying. Fruits will have more heat if grown in hot, dry conditions.