Botanical Name: Capsicum annuum
Also Called: Peperoncini Piccanti
Calabrian chiles are small, fiery red chili peppers originating from the Calabria region in southern Italy. These chiles are known for their vibrant heat, tangy flavor, and versatility in both Italian and international cuisines. They are typically about 2 to 3 inches long and have glossy, smooth skin that deepens to a bright red as they ripen.
On the Scoville scale, Calabrian chiles measure 25,000 to 40,000 Scoville Heat Units (SHU), giving them a medium to high heat, similar to cayenne peppers. However, what makes these chiles stand out is their heat and well-balanced flavor profile. They offer a fruity, slightly smoky taste with a hint of saltiness when preserved in oil, making them a favorite ingredient for adding complexity to dishes.
Calabrian chiles are most commonly sold in jars, either crushed or whole, often preserved in olive oil, vinegar, or salt. The preserved chiles have a rich, robust flavor that complements a variety of dishes. In Italian cuisine, they are frequently used to spice up pasta sauces, pizzas, and spreads, where they add a kick without overpowering other ingredients. They are also mixed into soups, stews, and braises for added heat and depth.
These chiles are particularly beloved for their use in ‘Nduja, a spicy, spreadable salami from Calabria. The chiles’ fruity heat is essential to this dish, providing its characteristic fiery kick. Calabrian chiles are often used in marinades for meats, stirred into sauces, or blended into dips for a spicy, flavorful boost.