Hot Pepper, Maria Nagy’s Transylvanian (Organic)
Capsicum annuum. Hot. 70 days.
Strong plants produce large cayenne-shaped red hot peppers. A classic heritage type Transylvanian hot pepper that is early to produce fruit and is quick to ripen. 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. Dries easily into rich spicy paprika. Great for ristras. Very well suited to adding a medium heat level to stews and for spicing up sausages. Heirloom from Maria Nagy, a seed steward we met near Turda, Transylvania, during our 2008 Seed 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. Up pot seedlings into 4” pots when they have their first two true leaves. Transplant out into the garden after danger of frost has passed, typically late May in western Oregon.
To save seed, wait until fruit is fully ripe. Remove seeds from fruit and dry. Isolate from other pepper varieties of the same species by at least 500 feet.