Description

Product Name: Hinkelhatz

Cultivar Name: Hinkelhatz
Species: Capsicum annuum
Common Names: Hinkelhatz, Chicken Heart Pepper
Type: Heirloom

Origin & Lineage

Geographic Origin:
Native to Pennsylvania, USA, and cultivated for over 150 years by the Pennsylvania Dutch. The name “Hinkelhatz” translates from Pennsylvania German as “chicken heart,” referencing the pepper’s small, conical shape.

Cultural Significance:
Hinkelhatz is a heritage pepper deeply embedded in Amish and Mennonite culinary traditions. It was historically used to make pepper vinegar, a staple condiment served with sauerkraut, beans, and meats. Recipes using Hinkelhatz appear in 19th-century cookbooks such as Die Geschickte Hausfrau (1848).

Lineage / Breeder History

Parentage:
Open-pollinated heirloom; no known hybridization

Hybridizer:
None; maintained through generational seed saving

Selected Traits:
• Small, conical pods with blunt tips
• Ripens from green to red or yellow (rare orange variant exists)
• Tangy, peppery flavor with sharp heat
• Compact growth habit
• High productivity and cold tolerance

Stabilization Status:
Stable heirloom. True to type across generations. Minor variation in pod color and shape may occur.

Heat Profile

Scoville Rating (SHU): 5,000–30,000 SHU
Perceived Heat: Medium-hot
Heat Characteristics:
Delivers a sharp, immediate burn that fades quickly. Heat varies widely between pods. Comparable to cayenne at peak intensity, but often milder. Not suitable for casual snacking due to unpredictable heat spikes.

Flavor Profile

Tasting Notes:
Neutral and peppery with slight tang. Lacks the fruity or floral complexity of chinense types. Flavor is clean and direct, ideal for vinegar-based preparations.

Aftertaste / Finish:
Short-lived heat with a dry, acidic finish

Ideal Pairings:
• Pickled whole in vinegar or brine
• Pureed into pepper vinegar for sauerkraut
• Added to soups and stews for heat
• Dried and powdered for rustic seasoning blends
• Infused into oils for traditional condiments

Fruit Characteristics

Shape:
Conical, heart-shaped pods with blunt tips

Size:
2–4 cm long, 1.5–2 cm wide

Color Stages:
• Immature: Pale green
• Mid-stage: Orange-red or yellow
• Ripe: Bright red or golden yellow

Wall Thickness:
Thin

Texture & Skin:
Smooth to slightly wrinkled; firm flesh with crisp bite

Plant Details

Growth Habit:
Compact and bushy

Plant Height & Width:
Height: 45–60 cm
Width: 40–60 cm

Foliage:
Bright green, ovate leaves with tight canopy

Flower Color:
White

Days to Maturity:
80–100 days from transplant

Yield:
High — typically 100–150 pods per plant under optimal conditions

Hinkelhatz plants are cold-tolerant, pest-resistant, and well-suited to container gardening and small plots. Their compact form and prolific fruiting make them ideal for heritage gardens and culinary growers.

Cultivation Information

Seed Count per Pack: 10 seeds
Germination Time: 7–14 days (Germinating Chilli Seeds)
Optimal Germination Temp: 24–30°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.0–6.8
• Rich, well-draining loam (Easy DIY soil mixes)
• Benefits from compost and potassium-rich feeding

Watering:
Maintain consistent moisture. Avoid waterlogging. Mulch to retain soil moisture and suppress weeds.

Fertilization:
Apply balanced NPK fertilizer every 2–3 weeks. Supplement with calcium and magnesium during fruiting.

Support:
Staking optional; canopy remains compact

Pruning:
Pinch growing tips to encourage branching.

Storage Tips:
Store seeds in a cool, dry place. Refrigeration at 4–8°C extends viability. Avoid humidity and light exposure.

Notable Compounds

Capsaicinoid Content:
Moderate — primarily capsaicin and dihydrocapsaicin

Volatile Flavor Compounds:
Trace esters and acids contribute to vinegar compatibility

Pigments:
Capsanthin (red), beta-carotene (yellow)

Nutritional Value:
High in vitamin C, antioxidants, and dietary fiber

Culinary & Cultural Use

Traditional Uses:
Used in Pennsylvania Dutch cuisine for pickling, pepper vinegar, and rustic seasoning. Often served with sauerkraut, beans, and pork dishes.

Raw vs Cooked Flavor:
Raw: Sharp, peppery, and acidic
Cooked: Mellowed heat with clean finish

Regional Dishes:
• Pepper vinegar for sauerkraut and greens
• Pickled Hinkelhatz in brine or cider vinegar
• Rustic chili powder for stews and roasts
• Infused oils for bean dishes and cornbread
• Traditional condiments for pork and cabbage

Storage / Drying / Preserving Tips:
• Thin walls dry quickly for powder or flakes
• Pickles well in vinegar or brine
• Can be frozen whole or sliced
• Suitable for oil infusions and fermented sauces