Beaver Dam pepper
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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]
Quick Facts Species, Origin ...
Beaver Dam pepper | |
---|---|
Species | Capsicum annuum[1] |
Origin | Wisconsin |
Heat | Mild |
Scoville scale | 500-1000 SHU |
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