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Whole 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.

  • Whole peppers with stems

  • Dark red color

  • Ranges 25,000 to 40,000 on Scoville Heat Scale

  • Price: $102.60
    $6.41 / Ounce

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    Suggested uses

  • Sauté with olive oil and garlic and pour over pasta

  • Mix into salads or cooked vegetables

  • Chop and serve with squares of dark chocolate

  • Basic prep

    For maximum flavor dry toast chiles in a hot skillet until fragrant or in a 350° oven until puffy and fragrant. Rinse chiles and soak in hot water for 10 minutes to rehydrate or add to recipe that will cook for at least 10 minutes.

    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.

  • Italian legend is drying peppers in kitchens and using in meals helps to ward off disease

  • 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.