Calabrian Chili

Bright fruity heat with pleasant smokiness and subtle sweetness. Complex and flavorful rather than one-dimensional burn. The heat builds nicely and lingers pleasantly.

The Calabrian Chili Pepper (also known as Peperoncino Calabrese, Diavolicchio, or “Devil’s Kiss”) is a small, conical-to-cherry-shaped heirloom pepper native to the Calabria region of Southern Italy. Ranging from 25,000 to 40,000 Scoville Heat Units, it delivers a balanced, flavorful heat that is fruity, slightly sweet, smoky, and bright rather than one-dimensional. These peppers are a cornerstone of Calabrian cooking and are commonly used fresh, dried, crushed into flakes, or preserved in olive oil. They mature to a bright glossy red and develop their best flavor when left to ripen fully on the vine. Introduced to Italy in the 16th century by Spanish explorers, they quickly became a staple of local cuisine and culture.

Introduced to Italy in the 16th century via Spanish explorers from the Americas. Quickly became a staple of Calabrian cuisine and culture, celebrated for adding balanced heat to local dishes without overpowering other flavors. The peppers flourished in the region’s Mediterranean climate and poor soils, becoming an economic and cultural icon of Calabria.