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[Capsicum annuum] Ground Calabrian black chili powder, medium-low heat, dark variant of the Italian classic.
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Calabrian black chili powder, also known as Diavolicchio Black, comes from a dark variant of the classic Calabrian pepper. It's made by drying ripe pods and grinding them fine, preserving aroma and heat.
The Capsicum annuum plant has a bushy habit and reaches about 1 metre in height, with elongated dark green leaves hanging downward.
Seeds for pod production are started indoors from February to March, transplanting once night temperatures stay reliably above 15°C.
Growing requires full sun, well-drained soil and regular watering while avoiding waterlogging, with potassium-rich feeding during fruiting.
Pods, which turn from black to red at ripeness, should be picked at full maturity and dried quickly to preserve colour and aroma.
Like other Capsicum varieties it can suffer from aphids, whitefly and root rot in overly wet soil; good drainage prevents most issues.
Calabrian black chili powder has a medium-low heat level (about 30,000 SHU), warm and easy to use in sauces and traditional dishes.
Rich in capsaicin, it has thermogenic and digestive-stimulating properties, plus vitamin C and antioxidants preserved through drying.