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.

The five basic rules to regularly grow your chili plants:

  1. the sun is your ally, always put the plants in the sun;
  2. water is another ally (but beware of stagnations! we recommend perforated vessels);
  3. check the plants every day because something can always happen (infestation, diseases, parasites);
  4. the soil is the nourishment of your plants so it must be rich (organic fertilizers) and promote the drainage of water;
  5. spaced plants, it is important to maintain a certain distance because pollination is limited.

In addition, for any questions or concerns we recommend our guides:

  • How to grow chili
  • Diseases and parasites 
  • Germination of seeds by scottex method


A move by real experts is not to water the plants for two or three days before harvesting the fruits, because it will push the plant to increase its functionality and you will have strengthened chili peppers of superior quality.

As for the use of chillies, we remind you that they contain capsaicin and that you have to work preferably outside, equipped with nitrile gloves and mask to avoid catching fire! 

You can prepare many products: dried, powdered, chopped, in sauce, in oil, frozen, fresh and as an ingredient of jams... in short, the choice is yours! 

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. 


  • Fresh Calabrian chilli pepper
  • Calabrian pepper plant
  • Seeds of Calabrian chilli
  • Calabrian chilli powder 
  • Dry Calabrian chilli pepper