Capsicum annuum
Italian Calabrian - Échelle de Scoville, saveur et utilisations
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 mesure généralement 25,000-40,000 SHU (Chaud). On le retrouve un peu partout en 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 à base de 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 en situation réelle
Découvrez les sauces mettant en vedette Italian Calabrian
3 sauces européennes produites en petites quantités : saveur, piquant et parfois un peu de folie, le tout dans une boîte.
Sauces à base de Italian Calabrian
Découvrez comment les créateurs utilisent Italian Calabrian dans différents styles et régions.
Nous n'avons pas encore répertorié de sauces contenant 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 thermique
Échelle de Scoville
25,000-40,000 SHU
Heat label
Hot
Période 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.
Notes sur la botanique et la 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.
Vous n'êtes pas prêt à vous engager ? Essayez une fois.
Un seul coffret contenant trois sauces distinctes. Goûtez-les côte à côte, notez chacune d'elles dans votre « Sauce Vault », puis décidez si vous souhaitez poursuivre le rituel.
Acheter un coffret d'essaiFoire aux questions
Italian Calabrian atteint généralement 25,000-40,000 SHU (Chaud). Ces fourchettes varient en fonction du cultivar et des conditions de culture.
Chaud, Fruité, Terreux, Audacieux, fermentation-friendly
Calabrian Peperoncino, Diavolicchio apparaissent comme des pseudonymes courants selon la région. Les autres noms de ce piment proviennent pour la plupart de dialectes régionaux.
Consultez Aji Charapita, Cayenne, Chiltepín, Pequin pour trouver des plats ou des recettes similaires.
- 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
- Republic of Heat Notes de terrain du laboratoire de dégustation
- Dossiers des producteurs soumis via Directus
- Registres publics des variétés et recherche universitaire sur le poivron
Nous recoupons les informations provenant des banques de graines, de la littérature scientifique évaluée par des pairs et des données fournies par des producteurs reconnus pour vérifier les allégations relatives au SHU et à l'origine.
Révisé par Republic of Heat - dernière mise à jour le 2025-11-10