Calabrian Chili

Calabrian Chili is a spicy, robust pepper that hails from the Calabria region of Southern Italy. It is available year-round but is at its peak in the summer months. This chili is a staple in Italian cuisine, particularly in Southern Italian dishes, where it is used to add heat and depth of flavor. The chili can be used fresh, dried, or in oil form, and it adds a fiery, slightly smoky taste to a variety of dishes.

Calabrian Chili Synonyms

Italian Chili Pepper
Peperoncino

Calabrian Chili Substitutes

Red Pepper Flakes

Different Forms/Types of Calabrian Chili

Dried

Calabrian chilies that have been dried, intensifying their heat and flavor.

Fresh

Whole, unprocessed Calabrian chilies, ideal for adding a spicy kick to your dishes.

Canned

Calabrian chilies stored in a can, typically crushed or in paste form, providing long-term storage and ease of use.

Jarred

Calabrian chilies preserved in a jar, either whole, crushed, or in paste form, offering convenience and a longer shelf life.

Pureed

Calabrian chilies blended into a smooth paste, used to infuse a strong spicy flavor into various recipes.

Crushed

Calabrian chilies that have been crushed into flakes, commonly used for even heat distribution in dishes.

Powdered

Dehydrated and ground Calabrian chilies, convenient for a quick and spicy flavor in seasoning blends and recipes.

How to Choose Calabrian Chili

When purchasing fresh Calabrian chilies, look for chilies that are firm, plump, and have tight, intact skin. Avoid chilies that are soft, shriveled, or have started to sprout, as these are signs of age and may have a less potent flavor. For jarred or canned Calabrian chilies, check for any signs of discoloration, spoilage, or off odors. It's also important to check the expiration date and ensure the product is stored in a cool, dark place.

Cooking/Prep Tips for Calabrian Chili

Calabrian Chili is a spicy Italian pepper that can add a kick to your dishes. It's important to remember that the heat level can vary from pepper to pepper, so adjust the quantity used according to your heat preference. The seeds and membranes inside the chili are the spiciest parts, so remove them if you want a milder flavor. Calabrian Chilies are often preserved in oil, so you can use the flavored oil in your cooking as well. When using dried Calabrian Chilies, rehydrate them in warm water for about 20 minutes before using. Always handle chilies with care, and wash your hands thoroughly after handling to avoid any accidental contact with your eyes or sensitive skin.

Shelf Life of Calabrian Chili

Fresh Calabrian chilies should be stored in a cool, dark place with good ventilation. Avoid storing fresh chilies in plastic bags or sealed containers as this can promote mold growth. Instead, use a mesh bag or a basket. Dried or crushed chilies should be stored in airtight containers in a cool, dark place. Jarred or canned Calabrian chilies should be refrigerated once opened and used within two weeks for best quality. It's important to note that the chili's flavor can diminish over time, so using it fresh is always best for optimal flavor.

Recommended Brands for Calabrian Chili

Calabrian chili paste: Tutto Calabria

dried Calabrian chilies: Tutto Calabria

fresh Calabrian chilies: Local farmers markets or specialty stores

jarred Calabrian chilies: Tutto Calabria

Cooking Techniques for Calabrian Chili

Infusing: Infusing oil with Calabrian Chili creates a spicy oil that can be used in a variety of dishes. Simply simmer the chilies in oil over low heat until the oil is fragrant.

Roasting: Roasting Calabrian Chili can enhance its smoky flavor. You can roast it whole or sliced in a hot oven or over an open flame until the skin is blistered and slightly blackened.

Sautéing: Sautéing Calabrian Chili in oil helps to release its heat and flavor. You can sauté the whole chili, chopped chili, or just the seeds depending on the level of heat you want.