Plant Information

Common Name: CHILLI - HUNGARIAN BLACK CHILLI PEPPER
Scientific Name: Capsicum annuum

N/A

R75.00

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Description

• Annual
• Hungarian Black Chilli is a rare Hungarian heirloom that grow into sturdy 50-90 cm plants with purple veins on green foliage and vivid purple flowers. It bears 5-7 cm long fruits, initially shiny black that mature to red.
• Hungarian Black Chilli has a mild to medium heat, rated between 5,000 to 10,000 on the Scoville scale.

Culinary Uses

• Hungarian Black Chilli has a citrus, spicy flavor that is best enjoyed when the immature peppers are less than 7cm long.
• Ideal for salads, pickling, or homemade paprika in Hungarian cuisine.
• To make your own hot sauce - sauté them with olive oil, garlic, onion and salt, and after about 4 minutes add 2 cups of water.

Parts Used

• The fruit.

Medicinal Uses. It is said that

• Excellent source of vitamins A and C.
• Contains a chemical known as capsaicin that has a tonic and antiseptic effect.
• Triggers endorphins, improves digestion, lowers triglycerides, improves circulation and fat oxidation.
• Decreases congestion, lowers cholesterol levels, reduces high blood pressure.
• Prevents blood clots and heart disease and protects against some kinds of cancers.

The information contained within this website is for educational purposes only. This site merely recounts the traditional uses of specific plants as recorded through history. Always seek advice from a medical practitioner.

Mountain Herb Estate, and its representatives will not be held responsible for the improper use of any plants or documentation provided. By use of this site and the information contained herein you agree to hold harmless Mountain Herb Estate, its affiliates and staff