Cooking With Italian Spices – Peperoncino

October 10, 2013 at 9:01 AM | Posted in Uncategorized | Leave a comment

jovina cooks

The chili pepper plant belongs to the Capsicum genus and there are 85 varieties of this species of spicy chili that in Italy goes by the name peperoncino, an ingredient that gives spice to dishes throughout the world. The different types of peperoncino can be distinguished based on their level of sweetness. On the Scoville scale, which measures the “heat” of peppers, peperoncino ranges in the middle. The heat or spice of the peperoncino comes from capsaicin, a substance present in the peppers. There are several varieties of peperoncini grown in Calabria; varieties, such as the Italian Cayenne pepper, the Naso di Cane, or “the nose”. The Ciliegia (cherry), Amando (loving), and Sigarette (cigarette). In southern Italy, these little red peppers are often called diavoletti (little devils); in Calabria and Molise regions, they are called diavulillu; and in the region of Basilicata, they are called diavulicchiu.

Typically, hot countries develop hot, spicy…

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