Mpc: E55 | GTIN:

Crushed Calabrian Chiles

Calabrian Chiles are a chile that originates in Calabria, Italy. These spicy, red firecrackers are native to south Mediterranean cuisine and are ideal for adding color and medium-spicy heat to any dish.

  • Irregularly shaped flakes

  • Dark red color

  • Ranges 5,000 to 25,000 on Scoville Heat Scale

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    Suggested uses

  • Saute with olive oil and garlic and pour over pasta

  • Sprinkle over salads or cooked vegetables

  • Sprinkle onto squares of dark chocolate

  • Use to flavor dipping oil for bread

  • Basic prep

    Ready to use. Add to taste.

    Storage & handling

    Store in a cool, dry place.


    Dried chiles.

    Calabrian Chiles have found a place to thrive in the southern region of Italy, so much so that this particular variety has adopted the name of the celebrated town of Calabria. The chile pepper (or "pepperoncino" in Italian) is celebrated and well represented. In front of almost every home, you will find a string of chiles drying in the sun for decoration and storage for everyday use. The sweet and hot nature of the chiles adds a spice that perfectly complements southern Mediterranean cuisine.

    Part of the Capsicum annuum family, these peppers have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their variety and as a cheaper alternative to pricey peppercorns. They are now so indispensable in other cultures that it is hard to imagine their food without them.

    Classic recipe

    Calabrian Crispy Eggplant “Meatballs”

    Spicy Crushed Calabrian Chiles are at the center of flavor in these vegetarian meatballs. This is a classic dish in Calabria, Italy and makes a unique appetizer. For more kick heat the tomato sauce with a few extra Crushed Calabrian Chiles.