Beaver Dam Hot Pepper (Capsicum annuum)- A cherished Hungarian heirloom first brought to Beaver Dam, Wisconsin, in 1912 by the Joe Hussli family. This historic open-pollinated variety produces horn-shaped fruits about 6–8″ long with a mild, gently sweet flavour and a touch of warmth around 500–1,000 SHU, making it a favourite for those who enjoy sweet heat without overpowering spice.
Beaver Dam peppers are delicious fresh in salads and sandwiches, ideal for stuffing, roasting, pickling, and salsa, and hold up well in cooking while retaining a satisfying crunch.
Scoville heat units (SHU): 500–1,000
77 days from transplant.
25 seeds per packet.
Planting Instructions: Start seeds indoors 8–10 weeks before your last frost date. Sow about ¼″ deep in a warm seed-starting mix and keep consistently moist. Transplant outdoors once soil and nighttime temperatures stay reliably warm (typically above ~10 °C). Harden off seedlings over 4–5 days before planting in full sun with good soil drainage.
