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Hot Pepper 'Beaver Dam'

Capsicum annuum 'Beaver Dam'

A rare Hungarian heirloom brought to Wisconsin by the Hussli family in 1912, saved from near extinction by the Seed Savers Exchange. These unique peppers start sweet when small and develop medium heat as they mature, offering incredible versatility in the kitchen. The large, productive plants bear distinctively shaped peppers that are perfect for fresh eating, frying, or drying into paprika.

Harvest

75-85d

Days to harvest

📅

Sun

Blossom-End Rot of Tomato

☀️

Zones

4–11

USDA hardiness

🗺️

Height

1-3 feet

📏

Planting Timeline

Zone:

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Start Indoors

Transplant

Harvest

Start Indoors

Transplant

Harvest

Showing dates for Hot Pepper 'Beaver Dam' in USDA Zone 7

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Zone Map

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Hot Pepper 'Beaver Dam' · Zones 4–11

What grows well in Zone 7? →

Growing Details

Difficulty

Moderate

Spacing18-24 inches

SoilRich, well-drained loam with plenty of organic matter

pH6.0-6.8

Water1 inch per week, consistent moisture for best production

SeasonWarm season

FlavorSweet when young, developing medium heat (1,000-5,000 SHU) with rich, complex flavor when mature

ColorLight green to cream, maturing to orange-red

Size3-5 inches long, 2-3 inches wide at shoulders

Zone-by-Zone Planting Calendar

Zone	Indoor Start	Transplant	Direct Sow	Harvest
Zone 3	April – April	June – July	—	September – October
Zone 4	March – April	June – June	—	August – October
Zone 5	March – March	May – June	—	August – October
Zone 6	March – March	May – June	—	August – October
Zone 7	February – March	April – May	—	July – September
Zone 8	February – February	April – May	—	July – September
Zone 9	January – January	March – April	—	June – August
Zone 10	January – January	February – March	—	May – July

Complete Growing Guide

Light: Blossom-End Rot of Tomato, Pepper, and Watermelon. Soil: Clay, High Organic Matter, Loam (Silt), Sand. Soil pH: Acid (<6.0), Alkaline (>8.0), Neutral (6.0-8.0). Drainage: Good Drainage. Water: KAP-sih-kum AN-yoo-um. Height: 1 ft. 0 in. - 3 ft. 8 in.. Spread: 0 ft. 6 in. - 1 ft. 0 in.. Spacing: 12 inches-3 feet. Growth rate: Medium. Maintenance: 'Aurora', 'Basket of Fire', 'Black Pearl', 'Buena Mulata', 'Calico', 'California Wonder', 'Candelabra', Cerasiforme Group, 'Chilly Chili', Conioides Group, 'Early Jalapeno', Fasciculatum Group, Grossum Group, 'Hot Returns', Longum Group, 'Mad Hatter', 'Purple Flash', 'Sweet orange', 'Sweet Sunset'. Propagation: Seed. Regions: Coastal, Mountains, Piedmont.

Harvesting

Fruits are a non-pulpy berry and vary considerably across cultivars. Some are long, thin, bright red, and spicy; others are thick, large, and sweet-tasting; others still are small and in ornamental shapes and colors, grown as decoration.

Color: 'Aurora', 'Basket of Fire', 'Black Pearl', 'Buena Mulata', 'Calico', 'California Wonder', 'Candelabra', Cerasiforme Group, 'Chilly Chili', Conioides Group, 'Early Jalapeno', Fasciculatum Group, Grossum Group, 'Hot Returns', Longum Group, 'Mad Hatter', 'Purple Flash', 'Sweet orange', 'Sweet Sunset'. Type: Berry. Length: 1-3 inches. Width: < 1 inch.

Garden value: Edible, Good Dried, Showy

Harvest time: Summer

Bloom time: Summer

Edibility: Fruits edible, but spiciness is unpredictable in intensity.

Storage & Preservation

Fresh Beaver Dam peppers store best at room temperature for 3-5 days, or refrigerate in a perforated plastic bag for up to two weeks. Avoid washing until ready to use, as excess moisture promotes decay.

For long-term storage, these peppers excel at drying into authentic Hungarian paprika — thread whole ripe peppers on string and hang in a warm, dry, well-ventilated area for 3-4 weeks until completely desiccated. Grind dried peppers in a spice grinder for homemade paprika powder.

Freezing works well for cooking purposes: remove stems and seeds, slice, and freeze in portions. They'll lose crispness but retain excellent flavor for soups and stews. Young, sweet peppers can be pickled whole in vinegar brine, while mature peppers make excellent hot sauce when fermented with salt for 2-4 weeks.

History & Origin

Origin: Tropical North and South America

Advantages

+Disease resistance: Deer, Drought, Heat
+Attracts: Songbirds
+Wildlife value: Birds are immune to the capsaicin in peppers and can safely eat the fruits with no ill effects. Therefore, these plants may attract birds. Host plant for Potato Tuber Moth.
+Edible: Fruits edible, but spiciness is unpredictable in intensity.

Companion Plants

Plant Together

Basil

Repels aphids, spider mites, and thrips while potentially improving pepper flavor

Tomatoes

Share similar growing conditions and can be planted together efficiently

Marigolds

Repel nematodes, aphids, and other harmful insects that attack peppers

Oregano

Deters pests like aphids and spider mites with strong aromatic compounds

Carrots

Help break up soil around pepper roots and don't compete for nutrients

Onions

Repel aphids, thrips, and other soft-bodied insects that damage peppers

Parsley

Attracts beneficial insects like hoverflies that prey on pepper pests

Nasturtiums

Act as trap crop for aphids and cucumber beetles, protecting peppers

Keep Apart

Fennel

Produces allelopathic compounds that inhibit pepper growth and development

Beans

Fix nitrogen which can cause peppers to produce excessive foliage at expense of fruit

Kohlrabi

Competes for similar nutrients and can stunt pepper plant growth

Apricot trees

Can harbor diseases like verticillium wilt that affect pepper plants

Nutrition Facts

Calories

27kcal(1%)

Protein

1.66g(3%)

Fiber

3.4g(12%)

Carbs

5.35g(2%)

Fat

0.45g(1%)

Vitamin C

82.7mg(92%)

Vitamin A

17mcg(2%)

Vitamin K

9.5mcg(8%)

Iron

0.46mg(3%)

Calcium

14mg(1%)

Potassium

256mg(5%)

Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #169394)

Pests & Disease Resistance

Resistance

Typical heirloom susceptibility to common pepper diseases

Common Pests

Aphids, spider mites, pepper hornworm, cutworms

Diseases

Bacterial leaf spot, anthracnose, mosaic virus, blossom end rot

Frequently Asked Questions

How hot are Beaver Dam peppers compared to jalapeños?▼

Beaver Dam peppers range from 1,000-5,000 Scoville Heat Units when fully mature, making them similar to or slightly milder than jalapeños (2,500-8,000 SHU). However, when harvested young and green, they have virtually no heat and taste sweet. The heat level depends entirely on maturity and growing conditions.

Can you grow Beaver Dam peppers in containers?▼

Yes, but use large containers at least 5 gallons in size. These peppers grow into substantial plants 3-4 feet tall with extensive root systems. Choose deep containers with excellent drainage, use quality potting mix, and provide sturdy staking. Container plants will need more frequent watering and fertilizing than garden-grown plants.

When should I plant Beaver Dam pepper seeds?▼

Start seeds indoors 8-10 weeks before your last frost date. For most zones, this means starting seeds in February or early March. Transplant outdoors only when nighttime temperatures consistently stay above 55°F and soil has warmed to at least 60°F, typically late May in northern climates.

How do you make paprika from Beaver Dam peppers?▼

Allow peppers to fully ripen to deep red color, then harvest and remove stems. Thread whole peppers on string and hang in a warm, dry, well-ventilated area for 3-4 weeks until completely dry and brittle. Grind dried peppers in a spice grinder or food processor. Store ground paprika in airtight containers away from light.

Are Beaver Dam peppers good for beginners?▼

They're moderately challenging due to their long growing season, large size, and typical heirloom disease susceptibility. Beginners in zones 7-9 will have better success than those in shorter-season areas. Start with easier peppers like California Wonder if you're new to gardening, then try Beaver Dam once you have pepper-growing experience.

What's the difference between young and mature Beaver Dam peppers?▼

Young Beaver Dam peppers (2-3 inches, light green) are sweet with no heat, perfect for fresh eating and salads. Mature peppers (4-5 inches, deep red) develop medium heat and complex, rich flavor ideal for cooking, drying into paprika, or making hot sauce. It's like getting two different peppers from one plant.