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Pepperoncini Pepper Scoville Units

pepperoncini pepper shu

Scoville Rating
100 - 500 SHU

About The Pepperoncini Pepper

The Pepperoncini pepper (Capsicum annuum longum) is a part of the Capsicum annuum family. With many different strains and types of pepperoncini, it is one of the most popular in Greek and Italian kitchens alike.

Pepperoncini Origins

Hailing from Italy and Greece, the pepper is more commonly known as friggitello or more generally peperone to their local Italian origins.

In The Kitchen

The most popular pepper for pickling, the Pepperoncini is a popular pepper that most of us can find on pizzas and

Cultivation

Cultivation of the Pepperoncini is fairly an easy task. The plants grow to be around two feet in height. Many times this species bears nearly thirty pods in a life cycle. The ease of growth make them ideal for apartment gardening. Those, with a limited amount of outdoor grounds, can grow these in pots on a deck or porch as well as indoors. To make cultivation a bountiful experience, there are some common suggestions. Some of these are as follows:

  • Always select plants that are vibrant and healthy in appearance.
  • Check leaves and stems of the plants for any damage or sign of disease.
  • Allow at least two feet of space between each plant to promote full maturity.
  • Fertilize the plants once a month during the growth process.
  • Water on a regular basis. Make sure the soil does not completely dry out but do not overwater. Use a watering can to deliver the water in a sprinkling manner.
  • Use non-chlorinated water. Rain, well, and spring water are suggested.
  • Full maturity of the Pepperoncini will take about 100 days after placed in soil.
  • Do not harvest until the Pepperoncini has turned red as they do not ripen very well off the plant.

Harvested peppers can be eaten fresh or raw. They also dry well. Stringing peppers is a method that is preferred by many. It works extremely well and is space saving. Dried pods can be ground into a powder for use as a spice. To make one pound of dried peppers, it requires ten pound or more of fresh peppers. Fresh peppers can be frozen or canned to seal in the flavor and freshness. Blanching peppers in hot water can revive the natural flavor. This is often done before adding them to various dishes. The Pepperoncini is often pickled by many cultures. It is important to rinse these pickled pods before eating them to remove the brine.

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Photo credit: Joi / Foter / CC BY