BLACK HUNGARIAN. A mid-season pepper variety of Hungarian origin, medium-sized plant. The plant is upright, compact, usually 30-50 cm tall. Under favorable conditions it can be grown as a perennial, although it is more often cultivated as an annual crop. It is distinguished by stable yields and high ornamental value, making it equally suitable for garden beds as well as for growing in pots or containers.

The fruits are large, elongated-conical in shape, 12-15 cm long and weighing around 150 g. At the stage of technical ripeness, they display an unusual purple-violet color, sometimes almost black, with a glossy shine. As they ripen, the fruits gradually turn into a rich dark red. In real life, the peppers look even more striking than in photos, and can be used not only as food but also as an attractive decoration for the garden or table.

TASTE AND USE

This is a mid-season variety: about 70-80 days pass from germination to the beginning of fruiting. With proper care, the plants produce abundant harvests. Peppers thrive in sunny locations, prefer fertile soil, and require regular watering. The flesh is thick-walled, meaty, and very juicy. The flavor is sweet, similar to bell pepper, but with a light, barely noticeable heat that appears after the initial sweetness. At the technical maturity stage (dark, almost black fruits), the taste is mild, close to that of green bell pepper.

At full biological maturity (dark red fruits), the aroma becomes more intense, and the aftertaste slightly spicy. These peppers are excellent for fresh consumption – especially tasty in salads, and also as an appetizer paired with sour cream, soft cheeses, or creamy sauces. Thanks to their meaty structure, they can be baked, stuffed, or used in hot dishes. They also make excellent sauces with a subtle heat, as well as piquant marinades.