Semi Sharp Peppers

Dutch · March 1, 2012

There is a pepper sold at several of the vegetable markets in the Milwaukee area that is referred to as a semi or half sharp pepper. It has been for sale in this area for well over thirty years although sometimes the only market that I could find it at was the West Allis Market. I believe they are a Hungarian or Romanian Medium or Semi Hot type pepper. These peppers are similar to Szentesi or Romanian, but are slightly wider at the top and are a little bit more blocky in overall appearance. At one time the only vender of this pepper that I knew of was Knapps Fresh Vegies and that was at the West Allis Market. These peppers make fantastic stuffed peppers and a wonderful sweet spicy paprika if dried when they become over ripe and start to wrinkle. I would like to offer seeds from these peppers as a SASE, but I need to know what to call them. Carol (Knapp’s Fresh Vegies) care to comment? Anyone?
Dutch

fortyonenorth · March 1, 2012

There's a reference to a "half-sharp" pepper here: http://www.thespicehouse.com/spices/...-sharp-paprika

It says the spice is derived from a pepper called Feldes Medium Sharp. Hard to say if that's what you're looking for.

Tracydr · March 1, 2012

Sounds delicious. I love peppers of all flavors. Used to be married to a non-pepper eater. Was very hard to cook.
Now I'm married to someone who likes peppers more than me, always asking me to cut extra jalapeños and habaneros on the side!
We grow the basics, jalapeño,habanero and Anaheim. I just started six interesting, sweet habaneros and other types. Some Ancongagua, a few California bells, and others. Some chiltepans as well, which should be interesting, since they are native to the Sonoran desert.

Dutch · March 2, 2012

For now I am just going to call this pepper, "West Allis Half Sharp".

Dutch

Wi-sunflower · March 2, 2012

Actually that is a very appropriate name.

When I was a new vendor there, people would ask for a "half sharp" and it took me a couple of years to figure out what they really wanted. Thanks to a couple of now long dead "old timer" I finally figured out what they wanted then it took me a couple of more years to find seeds.

Roumanian Semi Hot was the variety I grew for a while, I think. The company I got it from no longer carries it.

It is colored like a banana pepper but can be somewhat hotter. It can be rather variable. It's much wider especially at the top than the bananas tho. Sort of shaped like an Ancho / poblano.

I once had some Mexicans at the farm for Pick Your Own stuff and they wanted hot peppers too. I didn't happen to have any Anchos at that time tho. Most Anchos don't do well in my area. So I showed them the Half Sharps as they are about the same size and shape. They liked them except when they tasted one they were surprised at the heat. A bit hotter than they expected.

I'm glad someone is still growing them as they were quite popular in our area so long ago but not well know elsewhere.

Carol

Dutch · March 3, 2012

Thank you so much Carol.
I really value your input!

Dutch

Alpinejs · March 4, 2012

Dutch....since you doctor up the pepper by stuffing it with various ingredients, why not
call it "Dr. Pepper"!! (sorry.....BAD!)

March 1, 2012	#1
Dutch Tomatovillian™ Join Date: Jan 2011 Location: S.E. Wisconsin Zone 5b Posts: 1,831	Semi Sharp Peppers There is a pepper sold at several of the vegetable markets in the Milwaukee area that is referred to as a semi or half sharp pepper. It has been for sale in this area for well over thirty years although sometimes the only market that I could find it at was the West Allis Market. I believe they are a Hungarian or Romanian Medium or Semi Hot type pepper. These peppers are similar to Szentesi or Romanian, but are slightly wider at the top and are a little bit more blocky in overall appearance. At one time the only vender of this pepper that I knew of was Knapps Fresh Vegies and that was at the West Allis Market. These peppers make fantastic stuffed peppers and a wonderful sweet spicy paprika if dried when they become over ripe and start to wrinkle. I would like to offer seeds from these peppers as a SASE, but I need to know what to call them. Carol (Knapp’s Fresh Vegies) care to comment? Anyone? Dutch Last edited by Dutch; March 1, 2012 at 07:41 PM. Reason: Added the term Half Sharp

March 1, 2012	#2
fortyonenorth Tomatovillian™ Join Date: Jan 2010 Location: NW Indiana Posts: 1,150	There's a reference to a "half-sharp" pepper here: http://www.thespicehouse.com/spices/...-sharp-paprika It says the spice is derived from a pepper called Feldes Medium Sharp. Hard to say if that's what you're looking for.

March 1, 2012	#3
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	Sounds delicious. I love peppers of all flavors. Used to be married to a non-pepper eater. Was very hard to cook. Now I'm married to someone who likes peppers more than me, always asking me to cut extra jalapeños and habaneros on the side! We grow the basics, jalapeño,habanero and Anaheim. I just started six interesting, sweet habaneros and other types. Some Ancongagua, a few California bells, and others. Some chiltepans as well, which should be interesting, since they are native to the Sonoran desert.

March 2, 2012	#4
Dutch Tomatovillian™ Join Date: Jan 2011 Location: S.E. Wisconsin Zone 5b Posts: 1,831	For now I am just going to call this pepper, "West Allis Half Sharp". Dutch

March 2, 2012	#5
Wi-sunflower Tomatovillian™ Join Date: Nov 2008 Location: Wisconsin Posts: 2,591	Actually that is a very appropriate name. When I was a new vendor there, people would ask for a "half sharp" and it took me a couple of years to figure out what they really wanted. Thanks to a couple of now long dead "old timer" I finally figured out what they wanted then it took me a couple of more years to find seeds. Roumanian Semi Hot was the variety I grew for a while, I think. The company I got it from no longer carries it. It is colored like a banana pepper but can be somewhat hotter. It can be rather variable. It's much wider especially at the top than the bananas tho. Sort of shaped like an Ancho / poblano. I once had some Mexicans at the farm for Pick Your Own stuff and they wanted hot peppers too. I didn't happen to have any Anchos at that time tho. Most Anchos don't do well in my area. So I showed them the Half Sharps as they are about the same size and shape. They liked them except when they tasted one they were surprised at the heat. A bit hotter than they expected. I'm glad someone is still growing them as they were quite popular in our area so long ago but not well know elsewhere. Carol

March 3, 2012	#6
Dutch Tomatovillian™ Join Date: Jan 2011 Location: S.E. Wisconsin Zone 5b Posts: 1,831	Thank you so much Carol. I really value your input! Dutch

March 4, 2012	#7
Alpinejs Tomatovillian™ Join Date: Feb 2011 Location: Alpine, Calif. in winter. Sandpoint Lake, Ont. Canada summers Posts: 850	Dutch....since you doctor up the pepper by stuffing it with various ingredients, why not call it "Dr. Pepper"!! (sorry.....BAD!)