The Antohi Romanian Pepper is a sweet heirloom frying pepper originating from Romania, ripening from pale yellow to orange to vibrant red on compact plants. It is prized for its mild, sweet, slightly fruity flavor that intensifies when cooked, making it one of the best varieties for pan-frying in olive oil.
An heirloom variety from Romania, the Antohi Romanian Pepper was brought to the United States in 1991 by Jan Antohi, a Romanian acrobat who defected and returned with the seeds after the fall of the Soviet Union. The plants are vigorous and prolific, reaching 18-24 inches in height with strong branches and producing high yields of tapered, conical peppers measuring about 4 inches long by 2 to 2.25 inches wide. The peppers start pale yellow, transition to orange, and mature to bright red with smooth, taut skin and thick, crisp, aqueous flesh containing small cream-colored seeds. Flavor is mild and sweet with a slight fruity note that becomes even more pronounced and delicious when cooked. It is excellent for frying, stir-fries, roasting, grilling, stuffing, salads, and even drying for paprika. Nutritionally, it provides excellent vitamin C and A along with fiber, potassium, and other minerals. Growing requirements include full sun, fertile well-drained soil, and spacing of 18-24 inches; it matures in 70-80 days and performs well in zones 2-11. This variety is not commercially mass-produced but remains a favorite among home gardeners and at specialty markets for its beauty, productivity, and culinary versatility.
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Named after Jan Antohi, a Romanian acrobat who defected to the USA and brought the seeds back from Romania in 1991 after the fall of the Soviet Union; a time-tested heirloom popular in Romanian home gardens for centuries.
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Reach out →Mild, sweet, and slightly fruity with a crisp texture; the sweetness is notably enhanced by cooking methods like frying or roasting.
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