In Italian cuisine, Calabrian chili is very well known and also has funny names, Soverato chili, devils, Calabrian chili in bunches and so on.
Its spiciness is among the lowest on the Scoville scale (30,000 SHU).
The recipes that use this ingredient acquire an extra touch for its enveloping scent and its delicate spiciness.
As you can see from the picture, the reason why it is called "Calabrian chili in bunches" is because it is a plant full of leaves, branches and is very luxuriant, without empty spaces, just like a nice bouquet of flowers.
After purchasing the Calabrian pepper seeds, which you will find available on our website, it is time to grow:
1. germination in soil (March/April)
In this case, the seeds are planted directly in the damp soil and a few millimetres from the surface (always temperatures > 15 degrees)
2. germination indoors (February), attention to temperature!
This procedure is recommended for those who have time to spend to cure the growth of chili (heat, light and humidity are the three priorities that you will have to follow slavishly)
Tip: If you don’t have enough time with the germination phase, buy the plants directly from an agrarian, a vegetable garden. You can do it in the month you like best (from March to June) and grow your own seedlings, which you just have to transplant.
In addition, for any questions or concerns we recommend our guides:
We advise you to take a look at our guide: how to collect chili
Curiosity: chili has anti-inflammatory properties, is rich in vitamins and minerals.