Bottom Line: Calabrian chili peppers pack some heat and bring plenty of flavor and they work very well with Italian cuisine.
In the United States, jalapeno and serrano chili peppers are well-known and easy to find in most produce markets. The hotter pods like Thai chilis, habaneros, and ghost peppers are also familiar and you can track those down without too much difficulty. But there are some chilis that are not as common here in the States, though they are well known in other parts of the world. One in particular that has started to develop a reputation is the Calabrian chili which originates from the region of Calabria in Italy. In that country you can easily find them fresh, but in the U.S. you usually find them dried or packed in oil.
These chilis are known for their fruity flavor with a nice kick of spice and they are commonly used in Italian cuisine, most notably in sauces, pizzas, and antipasti. They definitely have a kick with a Scoville heat rating ranging from 25,000 to 40,000, comparable to cayenne pepper. The ones that I have tried I would put close to Hot on my scale. As mentioned above, the Calabrian chilis are usually sold in oil, especially when you find them outside of Italy. That gives them a complex flavor profile that brings some sweetness, tanginess, and smokiness. Depending on the ingredients in the jar, they may also have a slightly sour taste with some hints of vinegar. (You can read my review of Tutto Calabrian Chili Peppers here.)
These chilis go particularly well with pizza and pasta, and you can use the oil to drizzle on some extra flavor or for cooking. The peppers can also be chopped up and added to sauces, both tomato-based and creamy, for an extra boost of flavor and a kick of heat. If you add a couple of chopped Calbrians to a sauce recipe, it will not add too much heat, but it will bring some richness and that little something extra. If you add three to four or more, then you will definitely have a spicy sauce!
Calabrian chili peppers have been cultivated in the southern Italian region of Calabria for centuries, and it is believed that the pepper plant was originally introduced to the region by the Spanish during the 16th century. The peppers have since become an important part of the region’s cuisine and are now a core ingredient in many traditional dishes. In addition to their culinary use, these chilis also have a notable cultural significance in Calabria as they are often used in local festivals and celebrations, and they are also used in folk medicine to treat various ailments.
The Calabrian chilis have started to gain a reputation outside of Italy and they are more readily found beyond the borders of that country these days. If you have a local Italian market near you, then it is likely you can find a jar of them there. If not, they are readily available online packed in oil or dried. The chilis in oil will definitely have more calories than fresh peppers, but if you use them judiciously, you will not be adding too many cals. And with the taste they bring, they are definitely worth it.
Read more about Calabrian Chilis at ChiliPepperMadness.com