Hinkelhatz Hot Pepper - Organic


Hinkelhatz Hot Pepper - Organic

(88 days) Open-pollinated. Not for the chicken-hearted, this rare Pennsylvania Dutch heirloom packs considerable heat. Its name aptly describes the size and shape of its ¾x1½" pendent peppers that taper to a blunt point and are covered with tiny bumps and wrinkles. Ripening from green to red, the tough skins when cut open emit a fruity redolence and reveal a thick juicy flesh. Rarely eaten raw, the peppers were traditionally used for pickling and pepper vinegar. Nearly as hot as habaneros, they do not require quite as long a season, nor are they as picky in cool environments. Plus they are compact enough to grow in a pot to bring inside for the winter. Hinkelhatz recently boarded the Slow Food’s Ark of Taste. Thanks to Fedco board member Amy LeBlanc for bringing it to our attention. 125,000 Scovilles.

3870 Hinkelhatz - Organic
Item Discounted
A: 0.2g for $2.70  
sold out, substitute 3874.
B: 0.4g for $4.50  
sold out, substitute 3874.
C: 1g for $8.00  
sold out, substitute 3874.
D: 2g for $12.00  
sold out, substitute 3874.
E: 4g for $18.00  
sold out, substitute 3874.
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Additional Information

Hot Peppers

Avg. 140–160/g, with a range from 100–200/g.

Hybrid pepper seed is expensive so A-size packets are modest. 0.1g packets contain 10-20 seeds. We pack by weight and not by seed count so there will be variation.

Chiles have been consumed in Mexico for more than 5,000 years. In the U.S. hot peppers have increased dramatically in popularity.

Capsaicin compounds cause most of the heat in peppers. Warm nighttime temperatures stimulate maximum development of capsaicins and increase pungency levels. Pungency is expressed in Scoville units, after Wilbur Scoville, an Englishman who devised the method used for eighty years to measure the heat in peppers.

Some Scoville ratings for general categories are: sweet bell, Banana and Pimiento peppers 0, Ancho & Poblano 1–2k, Anaheim 0.5–2.5k, Bulgarian Carrot 2.5k, Jalapeño 2.5–8k, Chipotle 5–8k, Long thick Cayenne 6–8.5k, Hot Wax 5–9k, Serrano 8–22k, Aji & Cayenne 30–50k, Super Chili 40–50k, Thai 50–100k, Orange Habanero/Scotch Bonnet 150–325k, commercially available pepper spray for self-defense 2–3M, police-grade spray 5.3M, capsaicin 15–16M.

If you overdose on hot peppers, plain carbs like bread, rice or tortillas are better than any liquid at removing the heat from your mouth. Handle hot peppers with caution; capsaicin is highly alkaloid and can burn skin.


Capsicum annuum

For all peppers, days to full-color maturity are from transplanting date.

~160 seeds/g. Capsicum comes from the Greek kapto which means ‘bite.’

Culture: Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Start indoors in March or April. Set out in June. Black plastic highly recommended. Row cover improves fruit set in windy spots. Pick first green peppers when they reach full size to increase total yield significantly. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc.

Minimum germination soil temperature 60°, optimal range 68-95°.


  • BLS: Bacterial Leaf Spot
  • CMV: Cucumber Mosaic Virus
  • TMV: Tobacco Mosaic Virus

Seed-saving tips: Use only the first fruits for seed; allow only 3–4 fruits per plant to grow and remove all others. Fewer fruits = larger seeds = greater seed viability. Later fruits often have germination rates of only 60%.