Hungarian Black Hot
Entry Completeness90%
Further InformationEdit 
A member of the C. annuum group. Ripens to black, long/tapered pods. Heat sits around 2,000–10,000 SHU — moderate heat with a noticeable bite. Originates from Hungary. Developed by Hungary (traditional).
LinksEdit
Hungarian Black Hot
Not set
A-L-K-4-001
C. annuum
2,000 - 10,000
Medium (1,001–15,000 SHU)
Further InformationEdit
A member of the C. annuum group. Ripens to black, long/tapered pods. Heat sits around 2,000–10,000 SHU — moderate heat with a noticeable bite. Originates from Hungary. Developed by Hungary (traditional).
LinksEdit
