What is the name for calabrian chiles?

R

rlslmshdy

Im a member of a pizza making forum. They rave about calabrian chile oil on pizzas. Id like to grow some to make my own oil but i cant find seeds listed under the name calabrian chiles. So what chiles are they using in this oil?
 
Quick search came up as pepperoncini - the kind that are usually pickled and green. Might be a calabrian when it's red but I'm not 100% sure.
 
rlslmshdy said:
Im a member of a pizza making forum. They rave about calabrian chile oil on pizzas. Id like to grow some to make my own oil but i cant find seeds listed under the name calabrian chiles. So what chiles are they using in this oil?
Click to expand...
 
With a bit of web surfing I found this, Aglio, Olio e Peperoncino, which seems to indicate austin87 nailed it except these are ripened to red before use. Reading through the entire page, which also has the recipe, it reports:
 
What is the region in Italy known for all things spicy?

Calabria, that’s where. Southern Italy. The lower part of the boot.

And in my humble opinion, one would be hard pressed to find a pepper that matches the sweetness and intense heat of the Calabrian chili pepper. Vibrant red with a combination of spicy, smoky and fruity flavor all in one little packed red punch. Hello, flavor party for your mouth!
 
Hope this helps!
NECM
 
Edit... Hey Austin, I know CA a big state but are you near Santa Monica?> Calabrian Chile Peppers.... 
 
`
 
I grew Calabrese Mazetti for the first time this year, i really liked them fresh, but imagine they would be fantastic pickled as well.
 
G4k7IKk.jpg
 they start green
vPih9Ae.jpg
 go purple before turning red
VUEJxqu.jpg
 Ripen to red
HngkHXd.jpg

 
i got my seeds for them here;
http://www.fordsfieryfoodsandplants.com/Chili-seeds-Capsicum/calabrese-mazzetti
 
i think he's a member here but not completely sure on that part 
 
hope this helps
 
 
:cheers:
 
 
 
The_NorthEast_ChileMan said:
 
With a bit of web surfing I found this, Aglio, Olio e Peperoncino, which seems to indicate austin87 nailed it except these are ripened to red before use. Reading through the entire page, which also has the recipe, it reports:
 
What is the region in Italy known for all things spicy?

Calabria, thats where. Southern Italy. The lower part of the boot.

And in my humble opinion, one would be hard pressed to find a pepper that matches the sweetness and intense heat of the Calabrian chili pepper. Vibrant red with a combination of spicy, smoky and fruity flavor all in one little packed red punch. Hello, flavor party for your mouth!
 
Hope this helps!
NECM
 
Edit... Hey Austin, I know CA a big state but are you near Santa Monica?> Calabrian Chile Peppers.... 
 
`
Click to expand...
I'm 6 hours north... I live about 30 minutes east of San Francisco.
 
I had some on pizza and they are NOT pepperoncini, way hotter.
 
Edit: I know a little Spanish and Italian is similar enough... Pretty sure that "bacio de satana" - bottom left chile peppers on the page - translates to Satan's kiss (beso is kiss in Spanish). Cool website, thanks for sharing
 
Hello guys. Italian member here. 
 
Not from Calabria, but saying "calabrian pepper" is like saying "mexican pepper", they grow hundreds of varieties there :)
 
Anyway, spicy oil is made the same way in all Italy: simply put dry chilis into a bottle of oil and wait a couple weeks. As long as it's hot, it's good on pizza!
 
The vast majority of Italian households use dry annuum that have very little taste, but of course you can use different varieties. Just keep in mind they might not all get along in the same way with pizza.
 
Important: Use perfectly dried peppers to keep safe from botulinum.
 
I hope that helps. 
 
 
 
elvez said:
Hello guys. Italian member here. 
 
Not from Calabria, but saying "calabrian pepper" is like saying "mexican pepper", they grow hundreds of varieties there :)
 
Anyway, spicy oil is made the same way in all Italy: simply put dry chilis into a bottle of oil and wait a couple weeks. As long as it's hot, it's good on pizza!
 
The vast majority of Italian households use dry annuum that have very little taste, but of course you can use different varieties. Just keep in mind they might not all get along in the same way with pizza.
 
Important: Use perfectly dried peppers to keep safe from botulinum.
 
I hope that helps. 
 
 
Click to expand...
Welcome! Thanks so much for that info. You are right on, they grow several varieties of peppers in Mexico. What part of Italy are you from?
 
austin87 said:
Welcome! Thanks so much for that info. You are right on, they grow several varieties of peppers in Mexico. What part of Italy are you from?
Click to expand...
I'm from the north, a few miles west of Venice.
But I'm now living in Barcelona and I've been here for nore than 3 years now.
I had a chance to be a game developer and I took it [emoji4]
 
I spent 2 months in Calabria in 2001 living with a friend's family. They lived in a little town in the mountains and this is the pepper that they grew... or something that looks pretty much the same. They were just like a small piri-piri and packed quite a punch for its size.
 
Guatemalan Insanity Pepper said:
I grew Calabrese Mazetti for the first time this year, i really liked them fresh, but imagine they would be fantastic pickled as well.
 
G4k7IKk.jpg
 they start green
vPih9Ae.jpg
 go purple before turning red
VUEJxqu.jpg
 Ripen to red
HngkHXd.jpg

 
i got my seeds for them here;
http://www.fordsfieryfoodsandplants.com/Chili-seeds-Capsicum/calabrese-mazzetti
 
i think he's a member here but not completely sure on that part 
 
hope this helps
 
 
:cheers:
 
 
Click to expand...
 
 
saugapepper said:
I spent 2 months in Calabria in 2001 living with a friend's family. They lived in a little town in the mountains and this is the pepper that they grew... or something that looks pretty much the same. They were just like a small piri-piri and packed quite a punch for its size.
 
 
Click to expand...
Yes this one, the "calabrese a mazzetti" is one of the most common. But I'd say it's bulkier than piri-piri.
I grew them this year and they've got still some fruit hanging:

cf81baf1a17691099da5819a8609d4e7.jpg


3cbddbfa8263c80d05227cf08f43eeb7.jpg


I got my seeds from here: http://www.spicegarden.eu/epages/62431129.mobile/es_ES/?ObjectID=4002499
 
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