Beaver Dam pepper explained

Beaver Dam pepper
Species:	Capsicum annuum^[1]
Origin:	Wisconsin Embed: yes Heat: Mild Scoville: 500-1000

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]

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. Because of the size of the fruits, the plant may require a trellis or cage for support. They are eaten raw, stuffed, or in soups and stews.^[6]

Notes and References

1. Web site: Beaver Dam Pepper: Northern Spice. Pepperscale.com.
2. Web site: Beaver Dam Pepper. Gastro Obscura.
3. Web site: Beaver Dam Pepper - Arca del Gusto. Slow Food Foundation for Biodiversity.
4. Web site: Beaver Dam Pepper Festival.
5. Web site: Org celebrates endangered Beaver Dam pepper. News 3 Now.
6. Web site: A little-known heirloom pepper has its own festival in Beaver Dam, where it arrived in America long ago. Mary Bergin. Milwaukee Journal Sentinel.