Beaver Dam pepper

Beaver Dam Pepper is a variety of Capsicum annuum, a species of pepper, which is native to the United States. It was brought to Wisconsin in the early 20th century by a Hungarian immigrant named Joe Hussli. The pepper is named after the town of Beaver Dam, Wisconsin, where it was first grown in the United States.

History

The Beaver Dam Pepper was brought to the United States by a Hungarian immigrant named Joe Hussli in the early 20th century. The pepper was named after the town of Beaver Dam, Wisconsin, where Hussli settled and began growing the pepper. The Beaver Dam Pepper has since become a staple in the culinary traditions of the region.

Characteristics

The Beaver Dam Pepper is a medium-sized pepper, typically growing to a length of 6 to 9 inches. The peppers start out green and mature to a bright red color. They have a mild heat level, with a Scoville rating of 500 to 1,000. The peppers have a sweet, tangy flavor that is often compared to a bell pepper, but with a slight kick.

Cultivation

The Beaver Dam Pepper is a warm season crop that requires full sun and well-drained soil. The plants are typically started indoors and then transplanted outdoors after the last frost. The peppers are ready to harvest approximately 80 to 90 days after transplanting.

Culinary Uses

The Beaver Dam Pepper is versatile in the kitchen and can be used in a variety of dishes. It is often used in salads, salsas, and stir-fries. The pepper can also be stuffed with meat or cheese and baked, similar to a bell pepper.

Preservation

The Beaver Dam Pepper is part of the Slow Food movement's Ark of Taste, a catalog of heritage foods in danger of extinction. Efforts are being made to preserve the pepper and its unique flavor for future generations.

See Also

• Capsicum annuum
• Slow Food
• Scoville scale

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