FREE: Peperoncini Pepper

The listing, Peperoncini Pepper has ended.

In Italian cuisine peperoncini are used with moderation and the flavour is considered more important than the heat. As a consequence the Scoville rating serves only as a rough guide to the heat, which is quite varied among the different cultivars.[5]

The peperoncino is especially important in Calabrian cuisine. In late summer, peperoncini are stitched on wires and hung from buildings. They are left to dry in spots with sunlight and ventilation to conserve them, allowing their use in cooking until the next harvest. They are eaten whole, fried until crisp, crushed, powdered or as a paste.[6] A typical peperoncino from Calabria rates 15,000[7] to 30,000[8] on the Scoville scale.

Notable Calabrian dishes which use peperoncini are the condiment Bomba Calabrese and the spreadable pork sausage 'Nduja. It is also used in dishes of other regional cuisines of Southern and Central Italy, such as the Roman Arrabbiata sauce.