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Calabrian Chile Peppers
Inventory, 5 lbs : 0
This item was last sold on : 11/05/17
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Calabrian chile peppers are round, with a bulbous shape, approximately the size of a large cherry. They mature to a bright, glossy red and have a short, squat stem. Calabrian chile peppers develop the best spice and smoky fruit notes when left to age on the vine and picked when they start to show a slightly wrinkled exterior. They are considered a medium spicy chile pepper, ranging from 25,000 to 40,000 Scoville units.
Calabrian chile peppers are available late summer through fall.
The Calabrian chile pepper is a variety of Capsicum annuum native to Calabria, Italy and often found dried, pickled or stuffed and packed in olive oil. It is a common component to classic Italian antipasto platters. The small pepper is often referred to as the Hot Calabrian chile pepper, small red cherry, and “Devil’s Kiss,” or as the pepper is known in Italy: Peperone Piccante Calabrese, which translates to ‘spicy pepper of Calabria’.
Calabrian chile peppers, like other members of Capsicum annuum contain high amounts of vitamin C, higher than citrus. Chile peppers also contain vitamins A and B-6, potassium, iron and magnesium. The spicier peppers contain capsaicin, which has been shown to help stimulate the circulatory and digestive systems. Capsaicin is also researched for its potential as a cancer fighting drug.
Hot Calabrian chile peppers are traditionally stuffed with chunks of tuna and kept in jars of olive oil. These small, but spicy peppers are good for stuffing. The cooking will mellow the heat, and the flavor of the pepper is good for stuffing with meats, anchovies and capers, or cheeses. Calabrian chile peppers can also be pickled in a vinegar brine. Remove the stem and top, scooping the seeds out with a spoon. Slice Calabrian chile peppers and sauté for topping burgers or steaks. Chop Calabrian chile peppers and toss with spinach or broccoli and garlic for a quick sauté. Calabrian chile peppers are also a primary ingredient in “arrabiata pasta.” Store Calabrian chile peppers in the refrigerator for up to a week.
Calabrian chile peppers are considered the “classic” Italian hot pepper. The region of Calabria, Italy is in the southern part of the country in the “toe” portion of the boot. In Calabria, these small, round, spicy peppers are stuffed with a mix of local tuna and bread crumbs stuffed into jars of olive oil to preserve them. The peppers are packaged and sold online and at Italian specialty stores.
Calabrian chile peppers are native to Calabria, Italy in the southern part of the country. They are members of the nightshade family, related to tomatoes and eggplant. The Mediterranean climate is ideal for the small, round, fruity and spicy peppers. Pepper varieties of Capsicum annuum originated in what is now Central and South America and the Caribbean, or what Christopher Columbus referred to as the “West Indies.” It was Columbus who brought peppers back from his travels thinking they were related to black pepper, or Piper nigrum, one of the coveted spices from the Indies. From Spain and Portugal, varieties of Capsicum annuum spread across the Mediterranean and across the Arabian Peninsula to India and then into China. Calabrian chile peppers can be found at local farmer’s markets outside of its namesake town.