Beaver Dam Pepper
Capsicum annuum
A Hungarian-heritage pepper preserved in Wisconsin, valued for large, mildly hot fruit and a distinctive regional food history.
Mild
500–1,000 SHU
- Flavor
- Mild, tangy, and sweet-leaning in a large heritage pod.
- Origin
- Beaver Dam, Wisconsin, United States
- Best uses
- Salsa, stuffing, sandwiches, pickling, soups and stews.
- Days to maturity
- 80-100
How the heat plays out
Early estimateBuilds gradually, climbs to a low peak, and fades quickly, felt across the mouth. Paprika-like warmth
In the kitchen
- Fresh
- Useful raw, stuffed, or sliced for fresh dishes.
- Fermented
- Possible for relishes and sauces.
