Capsicum annuum
Italian Calabrian - Scoville, smaak & toepassingen
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 heeft doorgaans een temperatuur van 25,000-40,000 SHU (Heet). Komt in Italy, Calabria veel voor in specerijen, augurken en marinades. 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. Bekijk sauzen met Italian Calabrian
Ook bekend als: Calabrian Peperoncino, Diavolicchio
Soort
Capsicum annuum
Warmte
Smaak
Heet, Fruitig, Aards, Bal, fermentation-friendly
Herkomst / Regio's
Italy, Calabria
Kleur / Vorm
Bright red when ripe
Pod-grootte
5-8 cm long, 1-2 cm wide
Probeer het eens in de praktijk
Ontdek sauzen met Italian Calabrian
3 Europese sauzen in kleine hoeveelheden – smaak, pit en af en toe een beetje chaos, in één doos.
Sausjes met Italian Calabrian
Ontdek hoe makers Italian Calabrian gebruiken in verschillende stijlen en regio’s.
We hebben nog geen sauzen met Italian Calabrian geregistreerd.
Smaak & 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.
Warmteprofiel
Scoville-schaal
25,000-40,000 SHU
Heat label
Hot
Oogstperiode
Late summer to autumn
Sauce Index count
-
Geschiedenis en cultuur
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.
Plantkunde & kweekadvies
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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.
Nog niet klaar om je vast te leggen? Probeer het dan eens eenmalig.
Eén doos met drie verschillende sauzen. Proef ze naast elkaar, geef ze een beoordeling in je Sauce Vault en beslis of je dit ritueel wilt voortzetten.
Koop een proefpakketVeelgestelde vragen
Italian Calabrian bereikt doorgaans een hoogte van 25,000-40,000 SHU (Heet). Deze waarden variëren naargelang de cultivar en de teeltomstandigheden.
Heet, Fruitig, Aards, Bal, fermentation-friendly
Calabrian Peperoncino, Diavolicchio komen voor als gangbare bijnamen, afhankelijk van de regio. De alternatieve namen van deze peper zijn meestal afkomstig uit regionale dialecten.
Bekijk Aji Charapita, Cayenne, Chiltepín, Pequin voor vergelijkbare gerechten of recepten.
- 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.
Bronnen
- Republic of Heat veldnotities van het proeflaboratorium
- Via Directus ingediende producentendossiers
- Open rasregisters en wetenschappelijk onderzoek naar paprika’s
We vergelijken gegevens uit zaadbanken, peer-reviewed literatuur en gegevens van gerenommeerde producenten om de SHU-waarden en herkomstclaims te verifiëren.
Beoordeeld door Republic of Heat - laatst bijgewerkt op 2025-11-10