Beaver Dam pepper
| Beaver Dam pepper | |
|---|---|
 | |
| Species | Capsicum annuum[1] |
| 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.[2] It is listed in the Slow Food Foundation's "Ark of Taste",[3] and is the subject of an annual festival held in Beaver Dam each September.[4]
Characteristics
[edit]Beaver Dam pepper plants are sensitive to moisture and produce more fruits in dry conditions.[5] The fruits are horn-shaped, thick-walled and red or orange when ripe, reaching 6 to 9 inches in length.[1] Because of the size of the fruits, the plant may require a trellis or cage for support.[5] They are eaten raw, stuffed, or in soups and stews.[6]
References
[edit]- ^ a b "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".
- ^ a b "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.
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