Beaver Dam pepper
SpeciesCapsicum annuum[1]
Heat Mild
Scoville scale500-1000 SHU

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]


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.[1] Because of the size of the fruits, the plant may require a trellis or cage for support.[5] They are eaten raw, stuffed, or in soups and stews.[6]


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