Hot Banana Pepper 'Hungarian Wax'

Capsicum annuum

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Hungarian Wax
Additional cultivar information:(aka Bulgarian Hungarian Wax, Hungarian Wax Hot, Hungarian Long Wax, Hot Banana Hungarian Wax No. 2)
» View all varieties of Peppers


36-48 in. (90-120 cm)


18-24 in. (45-60 cm)

Sun Exposure:

Full Sun

Heat (Pungency):

Moderate (1,000 to 5,000 Scoville Units)

Hot (5,000 to 30,000 Scoville Units)

Fruit Shape:



Fruit Size:

Medium (4" to 6" in length)

Fruit Color:

Yellow changing to red

Disease Resistance:

Unknown - Tell us

Seed Type:



Fresh (salsa, salads)


Other details:

Unknown - Tell us

Soil pH requirements:

5.6 to 6.0 (acidic)

6.1 to 6.5 (mildly acidic)

6.6 to 7.5 (neutral)

Propagation Methods:

From seed; sow indoors before last frost

Seed Collecting:

Allow unblemished fruit to ripen; clean and dry seeds

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:

Unknown - Tell us

Water Requirements:

Average Water Needs; Water regularly; do not overwater

Where to Grow:

Unknown - Tell us


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

Seward, Alaska

Maumelle, Arkansas

Ceres, California

Temecula, California

Byers, Colorado

Lewes, Delaware

Jacksonville Beach, Florida

Sarasota, Florida

Mayetta, Kansas

Salina, Kansas

Hindman, Kentucky

Las Vegas, Nevada

Oklahoma City, Oklahoma

Cades, South Carolina

Clarksville, Tennessee

Houston, Texas

Grand Mound, Washington

Cedarburg, Wisconsin

show all

Gardeners' Notes:


On Jul 15, 2010, rjpink9 from Redlands, CA wrote:

Yesterday July 14th I was cleaning up a backyard with some weeds and abandoned plants. Leftover was a Hot Banana chilli pepper plant. Peppers were allready dried but the plant is still alive. Can I repot and save this plant or should I let it die a natural death? I live in Temecula Calif and we are in a serious heatwave with temp 90+. On the plant info card it also says the plant says it should be indoors. How about some thoughts


On Apr 27, 2008, shog from Catonsville, MD wrote:

OK in pots, not that tall, decently productive. 3"-4" thin-walled pods, moderately hot, perfect on pizza, somehow never failed to give me heartburn. Ripens from yellow to red. Edible yellow.


On Aug 4, 2007, mystic from Ewing, KY (Zone 6a) wrote:

Received the Royal Horticultural Society (RHS), 2006 Award of Garden Merit.


On Jan 10, 2007, EdlinUser from Fayetteville, AR wrote:

I've grown Hot Banana along with 6-8 other hot peppers in NW Arkansas the last 2 years. One of the first to set fruit, one of the most productive, one of the most resistant to stress. A very pretty plant with yellow => orange => red fruit. If I coluld grow only one hot pepper this would be it.


On Oct 5, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

An open polinated moderately hot banana pepper, (70 day)


On Jun 3, 2004, TamiMcNally from Lake Placid, FL (Zone 9b) wrote:

Ripe peppers range from yellow to orange-red