Hungarian Hot Cherry
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Further InformationEdit 
A C. annuum variety. Ripens to red, round/tomato/cherry/marbles pods. Rates 2,500–5,000 SHU, which means mild heat that most people can handle easily. Roots trace to Hungary. From the work of Hungary (traditional). A cherry pepper, named for the round shape. Often pickled or stuffed.
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Hungarian Hot Cherry
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A-T-R-3-021
C. annuum
2,500 - 5,000
Medium (1,001–15,000 SHU)
Red
Further InformationEdit
A C. annuum variety. Ripens to red, round/tomato/cherry/marbles pods. Rates 2,500–5,000 SHU, which means mild heat that most people can handle easily. Roots trace to Hungary. From the work of Hungary (traditional). A cherry pepper, named for the round shape. Often pickled or stuffed.
LinksEdit
