The Antohi Romanian peppers come with an interesting history that you can learn and share with your neighbors, friends, and family. Also known as Jan Antohi peppers, the Romanian heirloom pepper was brought by a Romanian acrobat in 1991 who was defected to the USA. Commonly known as an Eastern European frying pepper, it is a sensational sweet pepper that grows to 4-inch long and is smooth, tapered, and narrow. The heirloom variety is crisp with a mild, sweet, fruity flavor, and its smooth and taut skin makes it perfect to cook for a variety of culinary uses.
The Antohi Romanian pepper plant is extremely prolific with early and heavy harvests, and it has great branch strength. The peppers will ripen from light cream, pale yellow, orange, to finally a dark red color. Their thick flesh and sweet flavor are highly favored, and they are one of the best frying peppers because their sweetness is enhanced by cooking.
One way you can cook these sweet Romanian peppers is by slicing them half and removing the seeds before pan-frying them in olive oil. This preparation brings out the sweet flavor! You can cook, roast, bake, or fry the peppers, or add as toppings to sandwiches, salads, or pasta. There are many ways to cook with this pepper, and we enjoy growing this tremendous variety!
Fun Fact: This pepper is named after a Romanian acrobat, Jan Antohi, who introduced the flavorful pepper to the United States! Rumor has it that many Romanian circus performers fled to the United States to escape the harsh conditions under the rule of the Soviet Union. It is said that Antohi missed his mother’s cooking (don’t we all?) and visited his mother after the fall of the Soviet Union. Along with the chance to see his mother, he got to bring the heirloom peppers back to the United States to grow and use for his cooking. Because of Antohi, we can grow these fascinating peppers today!
Species: Capsicum Annuum
Heat Level: 0 SHUs
Days to Harvest: 70+ Days
# of Seeds per Packet: 10+,50+, and 100+ Pepper Seeds