Hot peppers are actually members of the nightshade family. Hot peppers have long been used as a spice in a variety of ethnic cuisines and are considered to have medicinal properties. Capsaicin, the active principle, releases endorphins that can relieve pain and itching and can be used to “burn” out a cold. It is also used for sore throat, circulatory problems, and problems in the GI tract. It can, however, cause other stomach problems if consumed in excess.
Hungarian Hot Wax Pepper is a classic variety that can be used for a variety of purposes, including pickling, drying, stuffing, roasting and using fresh. It is a medium heat pepper that starts out yellow, eventually changing to orange and then to red. With a Scoville Heat rating of between 750-3,000, Hungarian Hot Wax Peppers are perfect for those who like a little bit of heat without being overwhelmed. The fruits, which grow abundantly on the plant, typically measure between 3-6 inches with a thickness of 1-2 inches. They are considered an early season pepper, which can be harvested in as few as 60 days if you are going to eat them yellow. By 85 days they should have turned red.