Capsicum annuum
Italian Calabrian - Scoville, Taste & Uses
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 misst in der Regel 25,000-40,000 SHU (Scharf). Ist in Italy, Calabria in Gewürzen, Eingelegtem und Marinaden enthalten. 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. Siehe Soßen mit Italian Calabrian
Auch bekannt als: Calabrian Peperoncino, Diavolicchio
Art
Capsicum annuum
Schärfe
Aroma
Scharf, Fruchtig, Erdig, Kräftig, fermentation-friendly
Herkunft / Regionen
Italy, Calabria
Farbe / Form
Bright red when ripe
Fruchtgröße
5-8 cm long, 1-2 cm wide
Probier es in der Praxis aus
Entdecken Sie Saucen mit Italian Calabrian
3 europäische Saucen aus Kleinserien – Geschmack, Schärfe und manchmal ein bisschen Chaos, alles in einer Box.
Saucen mit Italian Calabrian
Entdecken Sie, wie Kreative Italian Calabrian in verschiedenen Stilrichtungen und Regionen einsetzen.
Wir haben noch keine Soßen mit dem Namen Italian Calabrian erfasst.
Geschmack & 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.
Wärmeprofil
Scoville-Skala
25,000-40,000 SHU
Heat label
Hot
Erntezeit
Late summer to autumn
Sauce-Index-Einträge
-
Geschichte & Kultur
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.
Botanik & Anbautipps
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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.
Noch nicht bereit, sich festzulegen? Probieren Sie es doch einfach einmal aus.
Eine einzige Schachtel mit drei verschiedenen Saucen. Probieren Sie sie nebeneinander, bewerten Sie jede einzelne in Ihrem „Sauce Vault“ und entscheiden Sie, ob Sie dieses Ritual fortsetzen möchten.
Probierpaket kaufenHäufig gestellte Fragen
Italian Calabrian erreicht in der Regel eine Größe von 25,000-40,000 SHU (Scharf). Die Größenangaben variieren je nach Sorte und Anbaubedingungen.
Scharf, Fruchtig, Erdig, Kräftig, fermentation-friendly
Calabrian Peperoncino, Diavolicchio tauchen je nach Region als gebräuchliche Aliasnamen auf. Die alternativen Bezeichnungen dieser Paprikasorte stammen größtenteils aus regionalen Dialekten.
Schau dir Aji Charapita, Cayenne, Chiltepín, Pequin an, wenn du ähnliche Gerichte oder Rezepte suchst.
- Aji Charapita - Hot
- Cayenne - Hot
- Chiltepín - Hot
- Pequin - Hot
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.
Quellen
- Republic of Heat Feldnotizen aus dem Verkostungslabor
- Über Directus eingereichte Produzentendossiers
- Offene Sortenregister und wissenschaftliche Forschung zu Paprika
Wir gleichen Angaben zu SHU-Werten und Herkunftsangaben anhand von Saatgutbanken, begutachteter Fachliteratur und Daten namhafter Hersteller ab.
Überprüft von Republic of Heat – zuletzt aktualisiert am 2025-11-10