Hot Pepper, Maria Nagy's Transylvanian (Organic)

Capsicum annuum. Hot. 70 days.

Strong plants produce large cayenne-type red hot peppers. Early bearing and ripening. Dries easily into spicy paprika. Great for ristras. Looks like a cayenne but it tastes altogether something different. It is hard to describe, but it has a very rich Transylvanian flavor. The favorite pepper of our friend Harry MacCormack who farmed for 30+ years at Sunbow Farm in Corvallis, Oregon. Heirloom from Maria Nagy, a seed steward we met near Turda, Transylvania, during our 2008 Seed Ambassadors trip to Romania, the same namesake of our fabulous onion and tomato varieties. Read more about our Seed Ambassadors trip on our blog.

Seed produced by Avoca in Corvallis, Oregon.


Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Transplant seedlings into 4”pots when they have their first two true leaves. Transplant out into the garden after danger of frost has past, typically late May in western Oregon.

Seed Saving

To save seed, wait until fruits are fully ripe. Remove seeds from fruit and dry on windowsill or with a fan. Isolate from other pepper varieties by at least 500 feet.

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  1. Michael Nicosia

    Michael Nicosia

    What an amazing pepper!!!! Very productive and flavorful. Survived our gnarly Ozark environment with aplomb. We used these peppers to make the best kimchi we’ve ever produced. My wife used to teach in Korea and she was impressed with the color, exquisite taste and right degree of heat of this batch.

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