Hungarian Wax, Banana Pepper

Long, tapering, fairly narrow, a translucent, waxy, creamy yellow (some become red-orange when mature), this is one chili-pepper that must be labeled—and tasted. One form (usually called banana) has no heat at all; the other (usually Hungarian Wax) can be warm to moderately hot. Distributors have been miserably lax on this score, and storekeepers worse. A yellow pepper seems to be a yellow pepper, period—as if peppers were purchased solely to look upon.