With our country’s growing fascination incorporating spicy heat into their everyday meals, it is only natural that the growing sophistication of these chile connoisseurs has moved on from yesterday’s chipotle chiles and Sriracha sauce and is now searching for the next flavorful heat sensation. “Flavorful heat” does not necessarily mean crazy hot. More recently, Calabrian chiles have been appearing on trendier menus across the country paired with everything from fried chicken, pasta and pizza to sausage.
Calabrian chiles are also known as Peperoncino Chiles, golden Greek peppers, Tuscan peppers and sweet Italian peppers. These are sometimes spelled as pepperoncino and pepperoncini. The term “Calabrian Chile” can actually refer to any number of peppers cultivated in the Calabria region of Italy.
The Calabrian chile pepper is from the Capsicum annuum family. There are 85 cultivars of this species of spicy chile that are grown in Italy. Calabrian chiles are yellow when growing and mature to a red color which intensifies the chile’s sweet flavor. The different types of Calabrian Chile's are often classified based on their level of sweetness.
In Italian cuisine, Calabrian chiles are used in moderation and the flavor they bring to a dish is considered more important than the heat. These chiles are considered a signature spice in southern Italy’s rustic cooking style, especially in dishes featuring pasta, vegetables and fish. Calabrian chiles can be consumed fresh, dried, ground into a powder, sprinkled over food or preserved in oil.
History and Cultivation
The earliest recording of Calabrian chiles dates back to 1568 and is credited to Pietro Andrea Mattioli who was the personal physician of Ferdinand II of Austria, as well as Maximilian II, the Holy Roman Emperor. In addition to being a doctor, he was also a student of botany and wrote about how much hotter these chiles were than other varieties of chile peppers imported from Asia.
The first cookbook reference to Calabrian was in 1694, by the Neapolitan cook Antonio Latini with his recipe for Salsa alla Spagnola. It was made with chopped Calabrian chiles, onions, tomatoes, peppermint, oil and salt and was served as a relish. It is also believed that Calabrian was a popular chile among the lower classes of Italy long before it was first mentioned in cookbooks (which were more likely to be used by the upper class).
Many Italians believe that the best Calabrian comes from the Calabria region. Calabria is located on the southern tip of Italy’s “boot”. Calabria is separated from the island of Sicily by a narrow waterway. For centuries, invading cultures have shaped the agriculture and cuisine of these two regions. The Spanish conquistadors may have had the greatest influence on the area’s cuisine with the introduction of chile peppers and tomatoes from the new world.
Our Calabrian Chiles are grown in the Calabria region.
Where to Use
For centuries, Calabrian chiles have been popular in both in Greek and Italian kitchens but they hold a special status as a key ingredient in Calabrian cuisine with their unmistakable flavor profile. They are revered for balancing fruity, salty, smoky and spicy flavors, these complex chiles are a great compliment to many savory dishes.
Calabrian cuisine has a reputation for heat and these chiles add authentic, classic flavor to southern Italian dishes, especially pasta and tomato sauce recipes.
Excellent with chili, garlic bread, olive oil, pasta, pizza, salsa, soups and stews. We have also found artisans who use them to infuse honey.
Spicy with fruity undertones and a nice meaty texture.
Calabrian Chiles come in at 20,000 to 40,000 SHU (Scoville Heat Units). We consider this to be a hot chile.
THIS IS THE HIGHEST QUALITY YOU CAN GET! GREAT FLAVOR AND AROMA WILL KNOCK YOUR SOCKS OFF.
INTERNATIONAL CUSTOMERS: Shipping charges vary from country to country so I just picked one of the highest. I will refund any shipping charges above actual charges to your location.
Payment is appreciated at time of purchase. I accept Paypal, Visa, Mastercard, Discover and American Express.
Check or money order welcome - order will be shipped 10 days after receipt of check/money order to allow check or money order to clear bank.
Even though we say that we ship in 1-2 weeks, in most instances we try to ship within 5-7 business days. All orders will be shipped via USPS with Delivery Confirmation or FedEx.
Just contact me within: 14 days of delivery
Ship items back to me within: 30 days of delivery
But please contact me if you have any problems with your order.
Because of the nature of these items, unless they arrive damaged or defective, I can't accept returns for:
If you are unhappy for any reason, please contact me (Marty) at 702-370-0035. Since most of our items are classified as food items, we can only do returns if we mistakenly sent the wrong item.
Buyer pays for shipping to return items to Ye Olde Spice Guy.
We will not issue refunds on any items once an order is placed.
Orders from INTERNATIONAL SHOPPERS:
Any customs fees will be paid by the customer.
Please allow up to 4-6 weeks for your order to arrive. Thank you for your patience. If it has been past this time frame, please contact me and I will be glad to work with your to resolve the issue.
IMPORTANT! By purchasing items from Ye Olde Spice Guy you accept all terms and policies.