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An heirloom brought to the U.S. in 1909 by Rose Utrie. Hungarian type, medium hot peppers ripen from light green to dark green to red. The level of heat depends on how much of the interior ribbing is left after the peppers are cleaned. When the interior ribs are completely removed, fruits have a very pleasant, mild spiciness - if not removed, heat is a bit less than a jalapeno. Fruits are thin skinned and good for eating fresh, cooking and drying. Dried fruit maintains its heat level and can be ground for spicy paprika. Very productive.