A Hungarian Wax Question

[AlittleSalt]

I've heard of these all my life but have never tried them. They are 5,000-10,000 Scoville which is the heat level me and my wife like most. I bought a pack called, "Hungarian Yellow Wax". I got in the MMMM ones just called, "Hungarian Wax" I looked them up and found results for Hungarian Wax.

Are they the same thing? If so, I'll be adding some to my trades list

[KarenO]

http://www.wisegeek.com/what-are-hun...ax-peppers.htm

Hungarian wax and yellow wax are usually referring to the same pepper. The commercial pack is much more likely to come true though unless the contributor to the swap took measures to ensure no cross pollination of the pepper seeds contributed.
a tasty pepper, popular with many and not too hot to eat
Karen

[Worth1]

Salt I am sorry I have taken so long to reply to your question.
Here is my experience with it.
My mother grew it every year and it was a little bit hot.
I have bought it from the store and it wasn't hot at all.
Very disappointing to say the least.
It is a good pepper but dont expect much heat at all if any.
There may be different cultivars.
I think the scoville ratings are hog wash anyway.
The reason is that I have eaten different peppers with the same ratings at different times of the year and everything.
Some are way hotter than others at any given time.
They have the poblano at 1000 to 2000 I have grown then so hot they would burn your lips off.
Worth

[AlittleSalt]

Thanks Karen. I was thinking the same. This spring I'm going to buy more commercial packs than I have in years past. That way when I trade pepper seeds I know they will have a better chance at growing true.

Thanks Worth, I agree with you on Scoville scale thing. I use it to get a general idea of how hot a pepper "Might/Should" be. Earlier in the growing season we were eating Tabasco and Aji Amarillo straight from the plant. At last-picking in November, Tabasco was way hotter than 50,000 Scoville (Supposed to be 30,000-50,000). The same happens with Serrano here. Even the stunted Shi-shi-to peppers had a stinging heat to them in November after a very long and odd growing season.

Thanks both of you friends, I appreciate the replies.