This hot spicy Pennsylvania Dutch heirloom pepper was acquired by my
grandfather from Lancaster County, Pennsylvania relatives about 1935. It was mentioned
as early as 1832 as an ideal pepper for pickling or as an addition to hot sauces. The 2 to
2 ½ feet tall bushes produce a super-abundance of 1 ¼ inch pods shaped like chicken
hearts (Hinkelhatz in Pennsylvania Dutch) and about the same size. This is the yellow
version of the more common red Hinkelhatz (there is also an orange strain), and like its
red counterpart, it ripens late in the season. Ideal for growing in tubs.