Origin: A traditional Hungarian pepper variety widely grown for both fresh use and preservation

Flavour: Mild to medium heat with a fresh, slightly tangy pepper taste

Best place to grow: Open fields, raised beds, or containers in a warm, sunny position

Fun Fact: Hungarian Yellow Wax is commonly used in pickling and is a staple in Hungarian cuisine

Shape, size & colour: Produces elongated, waxy fruits that ripen from pale yellow to orange and red

Applications: Suitable for fresh use, pickling, stuffing, grilling, and cooking

Planting Period: February to April (indoors)

Maturity Period: 60–70 days from sowing