Beaver Dam pepper

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]

Beaver Dam pepper
Species	Capsicum annuum[1]
Origin	Wisconsin
Heat	Mild
Scoville scale	500–1000 SHU

Characteristics

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

1. "Beaver Dam Pepper: Northern Spice". Pepperscale.com. 5 October 2015. Archived from the original on 13 June 2020. Retrieved 13 June 2020.
2. "Beaver Dam Pepper". Gastro Obscura. Archived from the original on 2020-06-07. Retrieved 2020-06-13.
3. "Beaver Dam Pepper – Arca del Gusto". Slow Food Foundation for Biodiversity. Archived from the original on 2020-06-13. Retrieved 2020-06-13.
4. "Beaver Dam Pepper Festival – Local…Heirloom – Always the second Saturday of September". beaverdampepperfestival.com. Archived from the original on 15 September 2024. Retrieved 15 September 2024.
5. "Org celebrates endangered Beaver Dam pepper". News 3 Now.
6. Mary Bergin. "A little-known heirloom pepper has its own festival in Beaver Dam, where it arrived in America long ago". Milwaukee Journal Sentinel. Archived from the original on 2020-10-26. Retrieved 2020-06-13.