Pepper, Szentesi
A few years ago an elderly woman approached me at a Seedy Saturday, and said that she had tried my Leutshauer pepper and liked it, but that I HAD to try “Szentesi”. She claimed that it is the “best pepper in the world”! After growing it out, frankly, I’m inclined to agree. Starting out yellow, then maturing to deep red, they can be eaten at any stage. They are thick-walled, sweet, but have a mild spice that increases as they ripen. 6-7” long. Very rare, limited availability.
A few years ago an elderly woman approached me at a Seedy Saturday, and said that she had tried my Leutshauer pepper and liked it, but that I HAD to try “Szentesi”. She claimed that it is the “best pepper in the world”! After growing it out, frankly, I’m inclined to agree. Starting out yellow, then maturing to deep red, they can be eaten at any stage. They are thick-walled, sweet, but have a mild spice that increases as they ripen. 6-7” long. Very rare, limited availability.
A few years ago an elderly woman approached me at a Seedy Saturday, and said that she had tried my Leutshauer pepper and liked it, but that I HAD to try “Szentesi”. She claimed that it is the “best pepper in the world”! After growing it out, frankly, I’m inclined to agree. Starting out yellow, then maturing to deep red, they can be eaten at any stage. They are thick-walled, sweet, but have a mild spice that increases as they ripen. 6-7” long. Very rare, limited availability.