Bulgarian Carrot Pepper
The Bulgarian Carrot pepper is a striking heirloom Capsicum annuum variety from Bulgaria, resembling a bright orange carrot in shape and color. It delivers 5,000–30,000 SHU of fruity, crisp heat and is prized for its crunchy texture in roasting, pickling, and salsas.
The Bulgarian Carrot pepper, also known as Shipka or Hot Carrot pepper, is an heirloom variety native to Bulgaria. Its pods are elongated and tapered, typically 2–4 inches long, with a distinctive carrot-like shape, glossy bright-orange skin when ripe, and thick, crunchy walls. The plants are compact, reaching about 18 inches in height, and produce abundant early-maturing fruits. Flavor is sweet and fruity with tangy notes and a moderate lingering heat. It is versatile in the kitchen—excellent for roasting, pickling, fresh salsas, chutneys, marinades, and sauces—where its vibrant color and crisp texture shine. Believed to possibly originate from a cross between a local Bulgarian pepper and a Caribbean habanero-type, it remained largely unknown outside Bulgaria until seeds were reportedly smuggled out during the late 1970s or 1980s. Today it is popular among home gardeners and chefs for both culinary and ornamental use.
Gallery
No photos of Bulgarian Carrot Pepper here yet. Got one? Share it with us.
Backstory
Heirloom variety from Bulgaria where it is known as Shipka. Reportedly smuggled out from behind the Iron Curtain in the late 1970s or 1980s. Possibly a natural cross between a local Bulgarian pepper and a Caribbean habanero-type chili. Remained localized until spreading to Europe and North America in recent decades.
Promoted products
Promote a product tied to Bulgarian Carrot Pepper? This slot is open.
Reach out →Flavor
Sweet and fruity with tangy notes, crisp texture, and moderate heat that lingers pleasantly in the back of the throat.
Culinary uses
Q&A
Substitutions
Appearance
Growing
Nutrition
Origin detail
Tags
Sources
Huge shout-out to the breeders, growers, researchers, and seed savers linked below — their independent work is what lets us fact-check our own. Go visit them.
These references are used to verify what we publish — not as the source of the content itself. Seed catalogs, breeder pages, research papers, and cultivar databases let us cross-check every fact before it lands here. Open any card to read the original or dig deeper.