Calabrian chiles (also known as Calabrian peppers) are a type of chili pepper native to the Calabria region of southern Italy. They are prized in Italian cuisine for their balanced heat, fruity flavor, and smoky undertones, which make them distinct from many other hot peppers.

Origin and Background

• Region: Calabria, the “toe” of Italy’s boot.

• Scientific variety: Most Calabrian chiles belong to the Capsicum annuum species.

• They have been cultivated in Calabria for centuries and are a key part of the region’s culinary identity, much like how jalapeños define Mexican cuisine.

Flavor Profile

• Heat level: Medium — typically around 25,000 to 40,000 Scoville Heat Units (SHU), roughly comparable to cayenne peppers.

• Taste: A complex blend of spicy, smoky, tangy, and slightly fruity notes.

• Unlike very sharp chiles, Calabrian chiles have a rounded, savory depth that enhances sauces and meats without overpowering them.

Common Forms

Calabrian chiles are sold in several forms:

1. Whole dried chiles – often rehydrated and used in cooking.

2. Crushed flakes – used like red pepper flakes but more flavorful.

3. Chile paste or oil-packed – the most popular form, often labeled “Peperoncino Calabrese.” This paste combines chopped chiles with olive oil, vinegar, and salt.

Culinary Uses

Calabrian chiles are a signature ingredient in southern Italian cooking. They are used in:

• Pasta sauces such as arrabbiata and puttanesca

• Pizza toppings for a smoky heat

• Antipasti spreads and marinades

• Charcuterie and cured meats

• Seafood dishes to balance brininess

• Aioli or mayonnaise for spicy condiments

Even a small spoonful of Calabrian chile paste can transform a dish with depth and heat.

Substitutes

If Calabrian chiles are not available, you can substitute:

• Crushed red pepper flakes (milder and less complex)

• Sambal oelek (similar texture and tang)

• Hot cherry peppers or Fresno chiles (for fresh use)

In Calabria, locals often hang strings of these chiles (called trecce di peperoncino) to dry in the sun — a traditional practice believed to ward off evil spirits while preserving the harvest.