Calabrian Pepper Italian Calabrese Spicy  Peperoncino piccante

Calabrian pepper (Capsicum annuum) is a small and spicy chili pepper that originates from the Calabria region in southern Italy. It is also known as the "devil's kiss" or "diavolicchio" in Italian. 

The plant grows to about 18-24 inches (45-60 cm) in height and produces small, tapered fruits that are about 1-2 inches (2.5-5 cm) in length. The fruit starts out green and matures to a bright red color. The peppers are known for their intense heat, with a Scoville rating of 25,000 to 40,000 units, making them hotter than a jalapeño but milder than a habanero. 

The plant has dark green leaves and produces flowers that are white or greenish-white in color. It is a prolific plant, with the fruit typically ripening 70-80 days after transplanting. 

Calabrian peppers have a sweet, fruity, and slightly smoky flavor, with a pleasant level of heat that is not overwhelming. They are a popular ingredient in Italian cuisine, used in everything from pasta sauces to pizzas and antipasti. The peppers can be dried, ground into flakes or powder, or used fresh. 

Interestingly, the Calabrian pepper was introduced to the United States by Italian immigrants in the early 1900s and has since become a popular ingredient in Italian-American cuisine. In recent years, it has gained wider recognition and popularity among chefs and home cooks alike for its unique flavor and heat.

Start indoors 10-14 weeks prior to last frost. Transplant to 4 inch pots when true leaves appear. Requires hardening. Transplant seedlings 24-36 inches apart in well-draining loamy soil. Water regularly. 

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