I will check those links out ...
Yeah I can't seem to find any reference to any specific Chilli Pepper variety .. simply Annuum ... anyway I should quantify my question by saying the reason I asked is I am heading to the UAE, UK, France and Sicily and then onto Rome in a couple of months time ... so I thought I would see if I could find any good genetics while I was there ...
With the fighting going on in Syria, I think it might be difficult to get any Aleppo pepper in the UAE... You might want to check out some of the Turkish varieties though. In the Basque country of the western Pyrenees on the border between France and Spain there is a rare variety called the Piment de Espalette that's supposed to be very tasty. Italy has many varieties of peppers that are used for different things. Some are dried and crushed for the pepper flakes called Pepperoncino, some are pickled like Hot Cherry peppers and some are for frying or roasting like Cubanelles. One of the tastiest Italian pickled pepper recipes I've come across uses olive oil in the jar with the pickles. It may sound a little strange if you've never tried them before, but these are fantastic! Measurements are in U.S. standard, but should be easy enough to convert. The peppers from this recipe come out pretty soft, but they taste so good you won't mind.
PICKLED PEPPERS IN OIL
4 pounds Peppers (Hot, sweet or a mix... just use ones that taste good)
1/4 Cup Raw Sugar
1/2 Cup Water
1 Cup of good Olive Oil
2 Cups White Vinegar
2 cloves Garlic
1/2 Tablespoon prepared Horseradish
Wash Peppers. You may stem and pack them whole or slice them into circles, depending on your preference and size of canning jars. Do not worry about removing seeds.
In a stainless steel pot, combine all ingredients. Simmer for 15 minutes. Do not boil.
Using a slotted spoon, pack Peppers into sterilized jars.
Bring remaining pickling juice to a roiling boil. Remove from heat. Using ladle, evenly divide liquid between jars of peppers. You may place garlic cloves into two jars or discard, as desired.
Jars need to be filled leaving only 1/4 inch headspace. If you do not have enough picklingjuice, top off containers with olive oil.
Clean rims. Adjust caps.
Process in a Boiling Hot Water Bath: 10 minutes for half pints or pints, 15 minutes for quarts.
Makes about 8 half pints. Stores on shelf, unopened, for 1 year.
Refrigerate after opening.