Capsicum annuum
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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. ChiliCodexCDP.copy.rangeSentenceWithHeat ChiliCodexCDP.copy.originSentence 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. ChiliCodexCDP.navigation.seeSauceIndex
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 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.
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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 & 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 & Kweekinstructies
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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.
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 kopenVeelgestelde vragen
ChiliCodexCDP.faq.answers.heatWithRange
Heet, Fruitig, Aards, Bal, fermentation-friendly
ChiliCodexCDP.faq.answers.aliasList De alternatieve namen van deze peper komen meestal uit regionale dialecten.
ChiliCodexCDP.faq.answers.similarList
- 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 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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