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Capsicum annuum

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Cherry peppers look like scarlet gumdrops with a glossy sheen. Bite into one and you get sweet flesh followed by gentle heat. The thick walls stay crisp, making them ideal for stuffing and pickling. Mediterranean citizens pack them with cheese or tuna, then marinate in oil. Italian delis slice them onto heroes for bursts of color. Heat ranges from 2,500 to 5,000 SHU, comfortable for most palates. They also dry into smoky flakes or roast into rich relishes. Cheerful spice, snackable size - noted by the Ministry of Pantry Pleasures. Cherry Pepper suele medir 2,500-5,000 SHU (Medio). Aparece en Mediterranean Basin en condimentos, encurtidos y adobos. Stuff cherry peppers with goat cheese, feta, or cured meats, then bake or marinate. Slice them into antipasto platters, pizzas, and salads. Roast and peel for sweet relishes, or pickle whole pods with vinegar and herbs. They pair with olives, capers, anchovies, and charcuterie. Dried cherry peppers crumble into colorful flakes for pasta and soups. ChiliCodexCDP.navigation.seeSauceIndex

También conocido como: Pimiento, Peppadew (cultivar)

Capsicum annuum
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Especies

Capsicum annuum

Calor

2,500-5,000 SHUMedio

Sabor

Medio, Dulce, Brillante, thick-walled, stuffable

Origen / Regiones

Mediterranean Basin

Color / Forma

Bright red when ripe

Tamaño del pod

3-5 cm diameter, spherical

Pruébalo en la naturaleza

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Sabor y aroma

Cherry peppers look like scarlet gumdrops with a glossy sheen. Bite into one and you get sweet flesh followed by gentle heat. The thick walls stay crisp, making them ideal for stuffing and pickling. Mediterranean citizens pack them with cheese or tuna, then marinate in oil. Italian delis slice them onto heroes for bursts of color. Heat ranges from 2,500 to 5,000 SHU, comfortable for most palates. They also dry into smoky flakes or roast into rich relishes. Cheerful spice, snackable size - noted by the Ministry of Pantry Pleasures.
Stuff cherry peppers with goat cheese, feta, or cured meats, then bake or marinate. Slice them into antipasto platters, pizzas, and salads. Roast and peel for sweet relishes, or pickle whole pods with vinegar and herbs. They pair with olives, capers, anchovies, and charcuterie. Dried cherry peppers crumble into colorful flakes for pasta and soups.

Perfil térmico

Escala Scoville

2,500-5,000 SHU

Heat label

Medium

Ventana de cosecha

Late summer to early autumn

Recuento del índice de salsas

-

Historia y cultura

Cherry peppers have grown around the Mediterranean for centuries, prized in Italian, Greek, and Turkish cuisines. They likely descended from Capsicum annuum seeds carried by Spanish and Portuguese traders in the 16th century. Over time, farmers selected round, thick-walled pods for stuffing and preserving. In the 20th century, American canneries popularized pimiento cheese and jarred cherry peppers, spreading the variety across supermarkets. Modern cultivars like Peppadew originate in South Africa, expanding the pepper's global reach.

Botánica y notas de cultivo

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Cherry pepper plants stay compact, about 50 cm tall, and set fruit in clusters. Start seeds indoors 8 weeks before the last frost. Transplant into full sun once soil warms above 16°C. Provide fertile, well-drained soil and consistent watering to avoid blossom end rot. Pods ripen 70 to 80 days after transplant, turning bright red. Harvest frequently to encourage new flowers. Because the pods are heavy, staking or cages help support branches.

Marcador de posición visual de la caja de prueba

  • 3 salsas de 100 ml (varios estilos)
  • Ficha de cata y sugerencias de maridaje
  • Envíos a toda la UE; tiradas limitadas.

Caja de prueba

Caja única para explorar el calor y el sabor de diferentes estilos de salsas. Sin compromiso; solo prueba y toma notas.

Comprar caja de prueba

Preguntas frecuentes

Cherry Pepper suele medir 2,500-5,000 SHU (Medio). Los rangos varían según el cultivar y las condiciones de cultivo.

Fuentes

  • Republic of Heat Notas de campo del laboratorio de cata
  • Expedientes de productores presentados a través de Directus
  • Registros abiertos de variedades cultivadas e investigación académica sobre el pimiento

Cotejamos bancos de semillas, literatura revisada por pares y datos de productores acreditados para verificar las afirmaciones sobre SHU y origen.

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