#chilipepperfromcalabria<\/p>\n
Calabria is known for many spicy products, among them the famous ‘Nduja. Often the production of chili peppers is homemade – every family has its own “cangaricchio” (Calabrian term for chili pepper) – but not everyone knows that there is a large production of chili in Calabria, which is even exported worldwide!<\/p>\n
Some interesting facts about this delicious pod\/fruit…
\nThe hot pepper pod, like all peppers, belongs to the nightshade family Solanaceae. Definitely a very “strange” family.
\nOne of the 85 species of the nightshade family is the Capsicum (scientific name of pepper), to which also belongs the red chili pepper.<\/p>\n
The most common variety in Italy is the Capsicum annuum (scientific name of Spanish pepper). The Capsicum annuum combines the most common varieties: Capsicum abbreviatum, Acuminatum, Fasciculatum, Cerasiferum, Bicolor and christmas candle. For the sake of simplicity, we recommend you to forget the scientific names and classifications and to call the chili peppers with their local names:-).<\/p>\n
The regional names of chili peppers
\nPevium in Liguria; peuvroun in Piedmont; peverone in Lombardy; pevrum in Emilia; pepe rosso or zenzero in Tuscany; lazzarette or cazzarele at Pescara and Chieti; saitt\u00ec at Teramo; pepent\u00f2 piccante at L’Aquila; diavulillu in Molise; peparuolo in Campania; diavulicchio in Apulia; cancarillo, pipazzu, pipi vruscente or diavulillo in Calabria; pibiri-moriscu in Sardinia; pipi russi in Sicily; and to come to an end cerasella, mericanill or diavulicchiu in Lucania.<\/p>\n
The taste
\nThere are sweet, hot and really strong chili peppers. Everything depends on the proportion of Capsaicin, which emphasizes the hotness to its taste. Usually the smallest chili peppers are the hottest. Their grade of hotness is measured in Scoville Heat Units.<\/p>\n
The Scoville Scale measures the hotness of a chili pepper.
\nThese pods\/fruits of the genus Capsicum contain Capsaicin, a chemical compound which stimulates the heat receptors located on the tongue, and exactly that stimulation causes the familiar feeling of “burning” in the mouth.<\/p>\n
Scoville scale (in Scoville Heat Units – SHU)<\/span><\/span><\/span><\/strong><\/p>\n Grade of Scoville<\/b><\/span><\/span><\/p>\n<\/td>\n <\/a>Type of chili<\/b><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n 15.000.000 – 16.000.000<\/span><\/span><\/p>\n<\/td>\n\n
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