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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. ChiliCodexCDP.copy.rangeSentenceWithHeat ChiliCodexCDP.copy.originSentence 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

Ook bekend als: Pimiento, Peppadew (cultivar)

Capsicum annuum
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Soort

Capsicum annuum

Warmte

2,500-5,000 SHUGemiddeld

Smaak

Gemiddeld, Zoet, Helder, thick-walled, stuffable

Herkomst / Regio's

Mediterranean Basin

Kleur / Vorm

Bright red when ripe

Pod-grootte

3-5 cm diameter, spherical

Probeer het in het wild

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3 Europese sauzen in kleine hoeveelheden - smaak, vuur en af en toe een beetje chaos, in een doos.

SamengesteldKleine batchOp temperatuur gecontroleerd
Abonneren op een BoxCadeaus bekijken

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Smaak & 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.

Warmteprofiel

Scoville-schaal

2,500-5,000 SHU

Heat label

Medium

Oogstperiode

Late summer to early autumn

Sauce Index count

-

Geschiedenis & Cultuur

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.

Plantkunde & Kweekinstructies

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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.

Proefbox visuele plaatshouder

  • 3 × 100 ml sauzen (verschillende soorten)
  • Proefkaart & combinatietips
  • Verzending binnen de EU; beperkte oplage

Proefpakket

Eenmalige box om de warmte en smaak van verschillende soorten sauzen te ontdekken. Geen verplichtingen; gewoon proeven en aantekeningen maken.

Proefpakket kopen

Veelgestelde vragen

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Bronnen

  • Republic of Heat proeflaboratorium veldnotities
  • Producentendossiers ingediend via Directus
  • Open rassenregisters en academisch onderzoek naar paprika's

We vergelijken gegevens van zaadbanken, peer-reviewed literatuur en gerenommeerde producenten met betrekking tot SHU- en herkomstclaims.

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