The Banana pepper (also known as Hungarian Banana or Sweet Banana pepper) is a mild, sweet, tangy chili famous for its long, curved, banana-like shape and bright yellow color when ripe. It is a staple in pickling, sandwiches, pizzas, and salads thanks to its crisp texture and gentle flavor.
Banana peppers are elongated, curved fruits (4–8 inches / 10–20 cm long) with smooth, waxy skin. They are usually harvested yellow-green to bright yellow; if left on the plant they ripen to orange or bright red. The flesh is thick, crisp, and juicy with very low heat. Plants are productive and grow 2–3 ft tall. Scoville heat is extremely low (0–500 SHU) — essentially sweet-pepper territory and up to 80× milder than a jalapeño — with almost no noticeable burn.
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Banana peppers trace their ancestry to the Capsicum annuum varieties brought from the Americas to Europe during the Columbian Exchange. They were refined in Hungary and other parts of Central/Eastern Europe into the long, sweet, curved form we know today. The name comes from their distinctive banana-like shape and bright yellow color. In the United States they became popular in the 20th century as a pickled condiment and pizza topping, especially in Italian-American and deli culture. They remain one of the most widely grown mild sweet peppers for both home gardens and commercial pickling.
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Reach out →Sweet and tangy with a mild peppery finish and crisp, juicy texture. The flavor is brighter and slightly more acidic than a bell pepper, making it excellent for fresh eating or pickling.
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