The Pepperoncini Pepper
The Incredible Pepperoncini Pepper from Hot Sauce Survey
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Images Sourced from the Peperoncino Wikipedia Record.
| Pepper Name | Pepperoncini Pepper |
|---|---|
| Pepper Cultivar | Currently Unknown |
| Scoville | 300 |
| Wikipedia Summary | Peperoncino (Italian: [peperonˈtʃiːno]; plural peperoncini [-ni]; sometimes spelled pepperoncino or pepperoncini in English) is the generic Italian name for hot chili peppers, specifically some regional cultivars of the species Capsicum annuum and C. frutescens. In the English-speaking world, peperoncini are usually pickled, comparatively mild – most often the variety known in Italy as friggitelli, a fairly sweet cultivar of C. annuum – and commonly used (whole, sliced, or chopped) as a condiment on sandwiches, in salads, and in Italian-style or other Mediterranean-inspired dishes. The earliest surviving published use of peperoncino in a recipe dates to a 1694 cookbook by the Neapolitan cook Antonio Latini. In his recipe for salsa alla Spagnola, chopped peperoncini, tomatoes, and some onion are combined with peppermint, salt, and oil, to be served as a relish. In Italian cuisine peperoncini are used with moderation and the flavour is considered more important than the heat. |
| Scoville Low | 100 |
| Scoville High | 500 |
| Scoville Median | 300 |
| Wikipedia Link | WikiPedia Link |
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| Manufacturers Using This Pepper (1) | |
| Recipes Using This Pepper (1) | |
| Ingredients Used With This Pepper (5) | |
| Peppers Used With This Pepper (0) |
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| Date Added | 1 Year, 7 Months Ago |
| Date Last Updated | 1 Year, 6 Months Ago |
| Contributor | HotSauceSurvey |
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