This Hungarian Heirloom pepper was named after the Beaver Dam in Wisconsin. It was introduced into the USA in 1929 .
This pepper is very crunchy and sweet . Medium heat (if you leave the seeds in, milder when deseeded,) They make great salsas or additions to salads. Also great for stuffing.
The Beaver Dam Pepper ripens to a deep red.
Matures 80 days
Approx. 20 seed