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Calabrian chile peppers are round to conical, bulbous pods, about the size of a large cherry, that can be curved to straight in shape and taper to a point on the non-stem end. The skin is shiny and waxy, ripening from green, yellow, to dark red when mature, and have a short, squat, green stem. Underneath the skin, the flesh is bright red, thick, crisp, and aqueous, encasing a central cavity filled with a few round and flat, cream-colored seeds. Calabrian chile peppers are traditionally left to age on the vine and are hand-picked when they start to show a slightly wrinkled exterior. When fully ripe, the peppers have a fruity, smoky flavor mixed with a moderate to hot level of spice.
Seasons/Availability
Calabrian chile peppers are available in the late summer through fall.
Current Facts
Calabrian chile peppers, botanically classified as Capsicum annuum, are small, dark red pods that are members of the Solanaceae or nightshade family. Also known as the Hot Calabrian chile pepper, Small Red Cherry pepper, Devil’s Kiss, and Peperone Picante Calabrese, which translates to “spicy pepper of Calabria,” Calabrian chile peppers are moderately hot peppers ranging 25,000 to 40,000 SHU on the Scoville scale. Calabrian chile peppers are native to the nutrient-dense clay soils of Calabria, Italy, and are one of the most popular culinary peppers in Southern Italy, often found fresh, stuffed and packed in olive oil, pickled, or dried for extended use.
Nutritional Value
Calabrian chile peppers are an excellent source of vitamin C and contain vitamins A and B-6, potassium, iron, and magnesium. The peppers also contain capsaicin, which is a chemical compound that triggers the brain to feel the sensation of heat or spice and has been shown to help stimulate the circulatory and digestive systems.
Applications
Calabrian chile peppers are best suited for both raw and cooked applications such as roasting, baking, and sautéing. When fresh, the peppers are popularly chopped and added to sauces, salsa, and marinades. They are also commonly sliced and served over pieces of dark chocolate, layered into sandwiches, or blended into hummus. In cooked applications, the spice of Calabrian chile peppers will mellow but will still be substantial enough to notice. The peppers can be stuffed with meats, anchovies, capers, or cheeses, sautéed with garlic and mixed into pasta and pizza dough, tossed into salads, baked into cheesy dishes such as casseroles and potatoes au gratin, or stirred into stews and soups. They can also be dried and used to flavor oils and vinegar, pickled for extended use, or dried and crushed as a substitute for red pepper flakes. Calabrian chile peppers pair well with cheeses such as mozzarella, pecorino romano, feta, cheddar, and swiss, mushrooms, tomatoes, zucchini, cucumber, olives, herbs such as parsley, cilantro, basil, and mint, fruits such as lemons, limes, and oranges, seafood such as shrimp, crab, and squid, and meats such as beef, pork, and poultry. The peppers will keep up to one week when loosely stored whole and unwashed in a paper or plastic bag in the refrigerator.
Ethnic/Cultural Info
The region of Calabria, Italy is in the southern part of the country in the “toe” portion of the boot. In Calabria, there is an annual, week-long pepperoncino festival held in September that celebrates the many varieties of chiles locally grown and used in Italy. Throughout the festival, there are educational courses about peppers, tastings, contests, live performances and plays, chile-themed artwork, and a multitude of pepper decorations adorned around the city. Calabrian chile peppers are also sold in many food vendor stalls during the festival, especially in the traditional recipe of peppers stuffed with a mix of local tuna and bread crumbs and preserved in jars of olive oil. They are also used as a flavoring in pasta arrabiata, which is a tomato-based dish with fresh herbs, cheese, and noodles or in nduja, which is a spicy, creamy sausage used in pasta or spread over fresh bread.
Geography/History
Calabrian chile peppers are native to the southern region of Calabria, Italy and have been cultivated for hundreds of years. Peppers, in general, were first introduced to Italy by Spanish explorers visiting the country for trade. The spicy peppers were initially met with hesitation and were mainly used for decoration until the pods were deemed safe to consume. Peppers were quickly adopted into traditional Italian cuisine, and many new varieties of peppers were cultivated in Italy for their fruity flavors and heat. Today Calabrian chile peppers are not commercially produced on a global scale and are predominately found through small growers in Europe, Asia, Australia, and the United States. They are also available through online seed catalogs for home garden use.
Weiser Family Farms
Calabrian chile peppers are typically hand-picked at peak ripeness when their skin develops slight wrinkles, signifying they are ready for harvest. These peppers have thick, aqueous flesh that encases a central cavity with cream-colored seeds, offering a combination of fruity and smoky flavors with moderate to high heat. Their shiny, waxy skin transitions through green and yellow hues before maturing into a vibrant dark red.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
Calabrian chile peppers are not just delicious; they are quite versatile. You can use them fresh in hummus, sandwiches, or as an unexpected pairing with dark chocolate. When cooked, their spice softens but still stands out, perfect for pasta and pizza dough, cheesy casseroles, or hearty stews. They also pair beautifully with cheeses like pecorino romano and proteins like squid and pork. For extra flavor, dry them to season oils or replace red pepper flakes.
Weiser Family Farms
Calabrian peppers from Weiser Family Farms….Calabrian chile peppers are small, dark red pods native to the clay soils of Calabria, Italy. Known for their moderate heat, ranging from 25,000 to 40,000 SHU on the Scoville scale, they are popular in Southern Italian cuisine. Often enjoyed fresh, pickled, dried, or packed in olive oil, these peppers are rich in vitamin C and contain capsaicin, which contributes to their spice and is known to support circulatory and digestive health.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
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(619) 295-3172 [email protected]
Calabrian peppers from Weiser Family Farms…Calabrian chile peppers, native to Calabria, Italy, have been cultivated for centuries. Though initially used decoratively after arriving via Spanish explorers, their fruity heat soon became a staple in Italian cuisine. These peppers aren't widely commercially grown but are available through small growers in regions like Europe, Asia, and the United States, as well as from online seed catalogs for home gardening.
Weiser Family Farms
Calabrian peppers from Weiser Family Farms…The Calabrian region in southern Italy hosts a week-long pepperoncino festival every September to honor its locally-grown chiles. The festival features tastings, contests, live performances, and pepper-themed art. Calabrian peppers are celebrated in dishes like stuffed peppers preserved in olive oil, pasta arrabiata, and nduja, a spicy, creamy sausage used in pasta or as a spread for bread.
Weiser Family Farms
Calabrian chile peppers are known for ripening in stages from green to yellow to dark red, signaling their maturity. They are traditionally left to age on the vine and hand-picked once their exterior develops slight wrinkles. Their flavor combines fruity and smoky notes with a moderate to hot spice. The bright red flesh is thick and crisp, encasing a cavity with round, flat cream-colored seeds inside.
Alex Weiser
511 Hill st. #205 Santa Monica Ca 90405
13109300903 [email protected]
Calabrian chile peppers are versatile in both raw and cooked dishes. Fresh, they can be chopped into sauces, layered into sandwiches, or blended into hummus. Cooking mellows their spiciness while retaining noticeable heat. They pair well with cheeses, seafood, meats, and herbs, and can be roasted, stuffed, or sautéed. To store, refrigerate whole and unwashed in a paper or plastic bag, where they last up to one week.
Weiser Family Farms
Calabrian peppers from Weiser Family Farms..Calabrian Peppers: Calabrian chile peppers, native to the clay-rich soils of Calabria, Italy, boast a spicy flavor with a Scoville Heat Unit range of 25,000 to 40,000. These peppers are not only a culinary favorite in Southern Italy—often found fresh, pickled, or dried—but are also packed with nutrients like vitamin C, potassium, and magnesium. Their capsaicin content provides both heat and potential health benefits, enhancing circulation and digestion.
Specialty Produce
1929 Hancock St
6192953172
Calabrian peppers from Weiser Family Farms…Calabrian chile peppers are originally from Calabria, Italy, where they have been cultivated for centuries. Initially introduced to Italy by Spanish explorers, peppers were first used decoratively before being embraced in Italian cuisine. Known for their spicy heat and fruity flavor, Calabrian peppers are not widely grown commercially but are often sourced from small farms worldwide or through seed catalogs for home gardening.
SpecialtyProduce
1929 Hancock street San Diego CA 92110
6192953172 [email protected]
Calabrian peppers from Weiser Family Farms..Calabrian peppers are celebrated in Calabria, Italy, during a week-long pepperoncino festival every September. The event features tastings, contests, artwork, and live performances. A traditional use of these peppers includes stuffing them with tuna and bread crumbs, then preserving them in olive oil. They are also key in recipes like pasta arrabiata and nduja, a spicy and creamy sausage spread or pasta addition.
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