Calabrian

Calabrian chilies are small, deep-red peppers native to the Calabria region at the toe of Italy's boot, where they have been cultivated since the 16th century. They carry a layered flavor profile — fruity, smoky, and slightly sweet — with a warm, tangy heat that makes them a defining ingredient in southern Italian cooking. Sold fresh, dried, crushed, or packed in oil, they are used to season pizzas, pasta sauces, and antipasti across Italy and in Italian-American kitchens.

Days to maturity

70–90 days

Plant height

45–75 cm (18–30 in)

Best use

Pizza, pasta, infused oils

Species

Capsicum annuum

Origin

Calabria, southern Italy