Peperoncini



Peperoncini (or pepperoncini) are a variety of the species Capsicum annuum. It is also known as Tuscan pepper, sweet Italian peppers, and golden Greek pepper. In Italy, it is called friggitello (plural friggitelli) or peperone (plural peperoni) like other sweet varieties of peppers, while the terms peperoncini (singular peperoncino) is used for hotter varieties of chili peppers.

The Greek varieties are sweeter and less bitter than the Italian varieties that grown in Tuscany. Peperoncini is a mild chili pepper with a slight heat and a hint of bitterness, with the heat level of between 0-500 SHU (Scoville Heat Unit).

Peperoncini plant can grows to 30 inches tall, produces sweet green peppers that turn red when mature. The peppers are usually picked when they are at a length of 2-3 inches. At this stage, the peppers are bright green, wrinkled, with blunt, lobed end.

Brine-based pickled peperoncini are sometimes rinse in cold water before serving to reduce the salty effects on taste. The color of pickled peperoncini is range from bright yellow to bright yellow-green. Peperoncini are typically used in sandwiches, salads (particularly Greek salads), and as a garnish.

In Italy, peperoncini are consumed fresh, dried, or preserved in olive oil, usually as a spice, to enhance the flavor of sauces, vegetables and meat-based dishes.

Pickled PeperonciniPickled Peperoncini
photo sourcehttp://en.wikipedia.org/wiki/File:Fefferoni.jpg
authorshipArman88
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Pickled PeperonciniPickled Peperoncini
photo sourcehttp://commons.wikimedia.org/wiki/File:Pepperoncini.jpg
authorshipXenus
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