× Scoville Heat Rating : 5,000 – 10,000 SHU
The Hot Wax Pepper originated in Hungary and is a species of chili pepper. Hungary is credited with the development of paprika and other products of pepper. These pods are similar in resemblance to the banana pepper. When fully matured, Hot Wax peppers are usually very large in size. Most measure up to six or seven inches in length. They are a bold yellow color. The Hot Wax pepper has a somewhat waxy feel to the rind. The rind is flavorful and enjoyed by many individuals along with the meat of the pod. Its flavor is rather mild and spicy in comparison to other species of chili peppers. To reduce the heat, the ribs and seeds can be removed before eating.
The Hot Wax peppers are often available in supermarkets and grocery stores nationwide. Many produce stands offer this type of pepper. They can be used in various ways for cooking. The pods can be eaten while fresh in raw form. They make a spicy addition to salads, marinades, sauces, stir fries, and dressings. Some dishes, such as stews, benefit greatly from the flavor of the Hot Wax pepper. This pepper can gain flavor if roasted or pickled. Some cultures string the waxy pepper and hang it in a warm area to dry.
Many individuals suffer irritation from the contact with Hot Wax peppers. They have a rather low rating on the Scoville heat scale but can still cause discomfort. The main effect is a burning sensation that can range from mild to severe, dependent upon the tolerance of the individual. Many suffer with burning in the mouth, throat, and stomach following consumption. Occasionally, blisters can develop in the mouth and throat. This is very rare. Stomach issues, such as nausea, vomiting, and diarrhea, can develop.
Milk has been suggested as the best antidote for the effects. Baby shampoo has been recommended as the best method for alleviating the burning sensation of the skin. However, milk will also suffice. Milk works well due to the fact that it is high in fat. The capsaicin, which is the heat producing compound in the pepper, is fat soluble. The milk binds to the capsaicin, thus, relieving the discomfort.