Capsicum annuum
Italian Calabrian - Scoville, goût et utilisation
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. Le Italian Calabrian mesure généralement 25,000-40,000 SHU (Chaud). Apparaît à travers Italy, Calabria dans les condiments, les cornichons et les 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. Voir les sauces utilisant Italian Calabrian
Également connu sous le nom de: Calabrian Peperoncino, Diavolicchio
Espèces
Capsicum annuum
Chaleur
Goût
Chaud, Fruité, Terreux, Audacieux, fermentation-friendly
Origine / Régions
Italy, Calabria
Couleur / Forme
Bright red when ripe
Taille de la gousse
5-8 cm long, 1-2 cm wide
Essayez-le dans la nature
Obtenir des sauces utilisant Italian Calabrian
3 sauces européennes fabriquées en petites quantités - saveur, feu et parfois un peu de chaos, dans une boîte.
Sauces utilisant Italian Calabrian
Découvrez comment les fabricants utilisent Italian Calabrian dans tous les styles et toutes les régions.
Nous n'avons pas encore enregistré de sauces utilisant Italian Calabrian.
Saveur et arôme
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.
Profil de chaleur
Gamme Scoville
25,000-40,000 SHU
Heat label
Hot
Fenêtre de récolte
Late summer to autumn
Indice de sauce
-
Histoire et culture
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.
Botanique et notes de culture
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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.
Emplacement visuel de la boîte d'essai
- 3 sauces de 100 ml (styles variés)
- Carte de dégustation et conseils d'association
- Livré dans toute l'UE ; tirages limités
Boîte d'essai
Boîte d'essai unique pour explorer la chaleur et la saveur de différents styles de sauces. Pas d'engagement, il suffit de goûter et de prendre des notes.
Acheter Boîte d'essaiFAQ (FOIRE AUX QUESTIONS)
Italian Calabrian mesure généralement 25,000-40,000 SHU (Chaud). Les fourchettes varient en fonction du cultivar et des conditions de culture.
Chaud, Fruité, Terreux, Audacieux, fermentation-friendly
Les Calabrian Peperoncino, Diavolicchio apparaissent comme des alias courants en fonction de la région. Les noms alternatifs de ce piment proviennent principalement de dialectes régionaux.
Pensez à Aji Charapita, Cayenne, Chiltepín, Pequin pour des températures ou des recettes comparables.
- 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.
Sources
- Notes de terrain du laboratoire de dégustation de Republic of Heat
- Dossiers de producteurs soumis par l'intermédiaire de Directus
- Registres de cultivars ouverts et recherche universitaire sur le piment
Nous recoupons les banques de semences, la littérature évaluée par les pairs et les données de producteurs réputés pour les allégations relatives à la teneur en SHU et à l'origine.
Révisé par Republic of Heat - dernière mise à jour 2025-11-10