Hungarian Apple Pepper, Hot Pepper 'Almapaprika'

Capsicum annuum

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Almapaprika
Additional cultivar information:(aka Alma Paprika)
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12-18 in. (30-45 cm)


15-18 in. (38-45 cm)

Sun Exposure:

Full Sun

Heat (Pungency):

Mild (1 to 1,000 Scoville Units)

Fruit Shape:



Fruit Size:

Small (under 2" in length)

Fruit Color:

Cream changing to red

Disease Resistance:

Unknown - Tell us

Seed Type:





Other details:

Unknown - Tell us

Soil pH requirements:

6.1 to 6.5 (mildly acidic)

6.6 to 7.5 (neutral)

7.6 to 7.8 (mildly alkaline)

Propagation Methods:

From seed; sow indoors before last frost

Seed Collecting:

Remove fleshy coating on seeds before storing

Wear gloves to protect hands when handling seeds

Properly cleaned, seed can be successfully stored

Days to Maturity:

Mid (69-80 days)

Foliage Color:

Unknown - Tell us

Bloom Characteristics:

This plant is attractive to bees, butterflies and/or birds

Water Requirements:

Unknown - Tell us

Where to Grow:

This plant is suitable for growing indoors


This plant has been said to grow in the following regions:

Ceres, California

Clinton, Connecticut

Westbrook, Connecticut

Keystone Heights, Florida

Western Springs, Illinois

Dundee, Michigan

Sioux Falls, South Dakota

Liberty Hill, Texas

Virginia Beach, Virginia

Bremerton, Washington

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Gardeners' Notes:


On Jul 20, 2013, donnyczech from Sioux Falls, SD (Zone 4b) wrote:

July 20, 2013

Sioux Falls, South Dakota

This is the 2nd year I have grown these peppers. The plant is healthy and an average producer. My son stuffed the peppers he took back to school with him and commented to me how great they tasted. They are probably medium heat - they won't burn the roof of your mouth off, but you will know it if you eat a raw one. The plant is about medium sized and the yellow fruits are beautiful.


On Jul 18, 2010, Sherilou from Panhandle Gulf Coast, FL (Zone 8b) wrote:

Tasty, but not productive for me. Every Alma Paprika plant behaved like a determinate variety and just quit producing... in spite of it's prime location in the garden. The peppers took way too long to ripen to red. I will not grow this variety again. I prefer Tangerine Pimiento.


On Mar 2, 2007, berrygirl from Braselton, GA (Zone 7b) wrote:

Extremely productive plants are loaded with round, very thick-walled peppers. Slightly warm and very sweet. Ripens from cream-white to orange to red. 70-80 days. Heat scale: sweet. 1 on a scale with 5 being the hottest.


On Dec 28, 2005, paracelsus from Elmira, NY (Zone 6a) wrote:

I've grown this pepper for two years. It makes a lot of very thick-walled , round peppers that are good even in the white stage for eating fresh or for frying. I didn't try drying any. Last summer some of them became hot--not very, but hot, nevertheless. Tasty in tomato sauce! This pepper did well both in a very cool, wet year and in a very hot, dry year here in upstate NY in heavy, rocky clay. Did a lot better in the hot year, though.


On Nov 18, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

A yellow to orange to red 2 X 2.25 inch apple shaped pepper. A Hunarian pepper.


On Feb 25, 2003, emuslayer wrote:

I love this pepper. I am looking for seeds. No american seed catalogs have this variety.