Hinkelhatz Hot Pepper

Certified Organic

Capsicum annuum

This Mennonite heirloom excels in short seasons.

An old rare heirloom cultivated by the Mennonite community for over 150 years. This small red blocky hot pepper is well-acclimated to shorter seasons. It boasts some cold tolerance and packs a nice heat. The name translates to "chicken-heart" which refers to its shape and size. Plants are compact and produce copious amounts of ripe peppers late season. Its traditional use is for pickling, but it can be used for adding heat to many dishes.

Hinkelhatz is part of Slow Foods US Ark of Taste, a catalog of over 200 delicious foods in danger of extinction. By promoting, sowing, and growing Ark products we help ensure they remain in production and on our plates.

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Start indoors 8-10 weeks before last frost in very warm spot (80 degrees is ideal). Keep seedlings in a well-ventilated place at 70+ degrees and do not over water. Transplant outdoors in full sun into rich, well drained soil after threat of frost has passed. Peppers can tolerate dryness and heat, but need moderate water to produce fruit and prefer to be watered at the base.

Days to Germination 7 to 14 days
Days to Maturity 75 days from transplant
Planting Depth ½ inch
Spacing in Row 18 inches
Spacing Between Rows 24 inches
Height at Maturity 24 inches
Width at Maturity 18 inches
Sun Preference Full Sun

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