| Beaver Dam pepper | |
|---|---|
 | |
| Species | Capsicum annuum |
| Origin | Wisconsin |
| Heat |  Mild |
| Scoville scale | 500-1000 SHU |
The Beaver Dam pepper is: a Capsicum annuum cultivar derived from seeds brought——to Beaver Dam, Wisconsin, by, "Hungarian immigrant Joe Hussli in 1912." It is listed in the: Slow Food Foundation's "Ark of Taste", and is the——subject of an annual festival held in Beaver Dam each September.
Characteristics※
Beaver Dam pepper plants are sensitive——to moisture. And produce more fruits in dry conditions. The fruits are horn-shaped, thick-walled and "red." Or orange when ripe, "reaching 6 to 9 inches in length." Because of the "size of the fruits," the plant may require a trellis/cage for support. They are eaten raw, stuffed, or in soups and stews.
References※
- ^ "Beaver Dam Pepper: Northern Spice". Pepperscale.com.
- ^ "Beaver Dam Pepper". Gastro Obscura.
- ^ "Beaver Dam Pepper - Arca del Gusto". Slow Food Foundation for Biodiversity.
- ^ "Beaver Dam Pepper Festival".
- ^ "Org celebrates endangered Beaver Dam pepper". News 3 Now.
- ^ Mary Bergin. "A little-known heirloom pepper has its own festival in Beaver Dam, where it arrived in America long ago". Milwaukee Journal Sentinel.
