Capsicum annuum
Italian Calabrian – Scoville, chuť a použití
Calabrian peppers carry southern Italy’s fiery spirit. The pods are small, conical, and ripen to glossy red. Flavor runs fruity and earthy with a pleasant tang. Heat lives between 25,000 and 40,000 SHU, enough to wake up pasta and cured meats. Citizens crush the peppers into oil-packed spreads, smear them on bread, or toss them with sauteed greens. Makers ferment chopped Calabrians for bomba calabrese, blending chili with eggplant and herbs. Sun-dried pieces stay pliable, ready for stews and pizzas. Rustic fire, coastal heritage - certified by the Ministry of Mediterranean Heat. Italian Calabrian obvykle měří 25,000-40,000 SHU (Horký). Objevuje se v Italy, Calabria v koření, nakládané zelenině a marinádách. Chop Calabrian peppers into bomba spread, mix with olive oil, or cook them down with tomatoes for spicy sugo. Sprinkle flakes over pizza, pasta, and grilled seafood. Stir them into beans, sautéed cime di rapa, or pork ragú. Blend with citrus and herbs for marinades. The peppers ferment well, creating tangy condiments that pair with cheese and charcuterie. Zobrazit omáčky s použitím Italian Calabrian
Také známý jako: Calabrian Peperoncino, Diavolicchio
Druhy
Capsicum annuum
Teplo
Chuť
Horký, Ovocný, Zemitý, Míč, fermentation-friendly
Původ / Regiony
Italy, Calabria
Barva / Tvar
Bright red when ripe
Velikost podu
5-8 cm long, 1-2 cm wide
Vyzkoušejte to v praxi
Získejte omáčky s Italian Calabrian
3 evropské omáčky z malosériové výroby – chuť, oheň a občas trochu chaosu v jedné krabici.
Omáčky s použitím Italian Calabrian
Prozkoumejte, jak tvůrci používají Italian Calabrian v různých stylech a regionech.
Zatím jsme nezaznamenali žádné omáčky s Italian Calabrian.
Chuť a aroma
Calabrian peppers carry southern Italy’s fiery spirit. The pods are small, conical, and ripen to glossy red. Flavor runs fruity and earthy with a pleasant tang. Heat lives between 25,000 and 40,000 SHU, enough to wake up pasta and cured meats. Citizens crush the peppers into oil-packed spreads, smear them on bread, or toss them with sauteed greens. Makers ferment chopped Calabrians for bomba calabrese, blending chili with eggplant and herbs. Sun-dried pieces stay pliable, ready for stews and pizzas. Rustic fire, coastal heritage - certified by the Ministry of Mediterranean Heat.
Chop Calabrian peppers into bomba spread, mix with olive oil, or cook them down with tomatoes for spicy sugo. Sprinkle flakes over pizza, pasta, and grilled seafood. Stir them into beans, sautéed cime di rapa, or pork ragú. Blend with citrus and herbs for marinades. The peppers ferment well, creating tangy condiments that pair with cheese and charcuterie.
Tepelný profil
Scovilleova stupnice
25,000-40,000 SHU
Heat label
Hot
Sklizňové okno
Late summer to autumn
Počet indexů omáček
-
Historie a kultura
Chilies reached Italy in the 16th century, and Calabrian farmers adapted them to the sunny toe of the peninsula. Over generations, the peperoncino became a regional emblem, celebrated at Diamante’s chili festival. Artisanal producers preserve peppers in olive oil, vinegar, or salt, shipping jars worldwide. Calabrian chilies now appear in Italian-American kitchens and gourmet shelves, representing Southern Italy’s culinary identity.
Botanika a poznámky k pěstování
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Start seeds indoors 8 weeks before planting. Transplant into full sun and well-drained, calcareous soil once nights exceed 15°C. Plants grow 60 cm tall and branch heavily, bearing clusters of pods. Provide steady moisture, but let soil dry slightly between waterings to intensify flavor. Harvest when pods turn bright red, typically 75 to 90 days after transplant. Dry them whole or preserve in oil.
Vizuální zástupný symbol zkušební krabice
- 3 × 100 ml omáčky (různé druhy)
- Ochutnávková karta a tipy na kombinace
- Dodává se po celé EU; omezené množství
Zkušební balení
Jednorázová krabička, ve které můžete objevovat teplo a chuť různých druhů omáček. Žádné závazky, jen ochutnávka a poznámky.
Koupit zkušební baleníČasto kladené otázky
Italian Calabrian obvykle měří 25,000-40,000 SHU (Horký). Rozsahy se liší v závislosti na odrůdě a podmínkách pěstování.
Horký, Ovocný, Zemitý, Míč, fermentation-friendly
Calabrian Peperoncino, Diavolicchio se zobrazují jako běžné aliasy v závislosti na regionu. Alternativní názvy tohoto pepře pocházejí převážně z regionálních dialektů.
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Chop Calabrian peppers into bomba spread, mix with olive oil, or cook them down with tomatoes for spicy sugo. Sprinkle flakes over pizza, pasta, and grilled seafood. Stir them into beans, sautéed cime di rapa, or pork ragú. Blend with citrus and herbs for marinades. The peppers ferment well, creating tangy condiments that pair with cheese and charcuterie.
Start seeds indoors 8 weeks before planting. Transplant into full sun and well-drained, calcareous soil once nights exceed 15°C. Plants grow 60 cm tall and branch heavily, bearing clusters of pods. Provide steady moisture, but let soil dry slightly between waterings to intensify flavor. Harvest when pods turn bright red, typically 75 to 90 days after transplant. Dry them whole or preserve in oil.
Wear gloves when processing large batches, especially when making bomba. If oil gets on skin, wash with soap and apply dairy or vinegar to calm heat.
Zdroje
- Republic of Heat poznámky z degustační laboratoře
- Produkční dokumentace předložená prostřednictvím Directus
- Otevřené registry odrůd a akademický výzkum papriky
Pro ověření údajů o SHU a původu porovnáváme informace ze semenářských bank, recenzované odborné publikace a údaje od renomovaných producentů.
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