Calabrian Pepper Plants
The Calabrian pepper (Peperoncino Calabrese) has exploded in popularity in American kitchens, and for good reason. This southern Italian chile brings a fruity, smoky medium heat that enhances everything from pizza and pasta to charcuterie boards and sandwiches. If you've fallen in love with Calabrian chili paste from the jar, imagine growing your own fresh Calabrian peppers at home.
Named after the Calabria region in the "toe" of Italy's boot, these peppers have been a cornerstone of southern Italian cooking for centuries. The small, cone-shaped pods ripen to a deep red and deliver 25,000-40,000 Scoville Heat Units — comparable to a cayenne but with a richer, more complex flavor that's slightly fruity and smoky rather than just hot.
At Cross Country Nurseries, we carry several Calabrian-type varieties. Whether you want to make your own Calabrian chili paste, dry them into ristras, or crush them for pizza flakes, we have the right plant for you.
Our Calabrian Varieties
We also carry the Peperoncini, the milder Italian cousin of the Calabrian pepper, commonly pickled and served with antipasto.
Growing Calabrian Pepper Plants
| Heat Level | Medium to Hot (25,000-40,000 SHU) |
| Species | Capsicum annuum |
| Origin | Calabria, Italy |
| Season | Mid (70-80 days to harvest) |
| Pod Color | Green to deep red |
Calabrian peppers are well-suited to home gardens and very productive plants. They grow compactly, making them ideal for containers and small spaces, and produce abundant clusters of small, tapered pods.
Tips for success:
- Transplant after last frost into full sun
- Calabrians are compact growers and do exceptionally well in containers (3-5 gallon pots)
- Allow pods to fully ripen to deep red for the best flavor — green pods lack the characteristic sweetness
- Very productive; expect dozens of pods per plant through the season
- Well-drained soil and consistent watering produce the best results
How to Use Calabrian Peppers
- Calabrian chili paste: Blend roasted red pods with olive oil, garlic, and salt. Keeps for months in the refrigerator.
- Crushed pepper flakes: Dehydrate and crush for the best pizza flakes you've ever had.
- Ristras: String dried pods into traditional Italian pepper ristras for your kitchen.
- Infused oil: Steep dried pods in olive oil for a spicy finishing oil.
- Fresh: Chop into pasta sauces, stir into scrambled eggs, or add to pizza before baking.
Similar Italian Peppers
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