Dried Calabrese Black Pepper

• dried Calabrese Black pepper
• The dried Calabrese Black pepper Plant
• How to Sow dried Calabrese Black pepper
• How to Grow dried Calabrese Black pepper
• Tips for dried Calabrese Black pepper
• Diseases and Pests of dried Calabrese Black pepper
• Uses and Curiosities of dried Calabrese Black pepper
• Properties of dried Calabrese Black pepper
• Nutritional Values of dried Calabrese Black pepper

dried Calabrese Black pepper

The dried Calabrese Black pepper is an F1 hybrid variant selected in 2020 starting from the classic Calabrian Diavolicchio, with a surprising twist: the fruit turns an intense black color, entirely new for the Calabrian pepper tradition.

The dried Calabrese Black pepper Plant

plant belongs to the species Capsicum annuum and keeps the sturdy bushy habit typical of the Diavolicchio it derives from, with fruits showing dark coloring from the earliest development stages before gradually turning fully black at ripeness.

How to Sow dried Calabrese Black pepper

sowing should be done between February and March, in a seedbed at about 22-26°C, transplanting after the last frosts. Fruits reach full ripeness in about 90-100 days from transplanting.

How to Grow dried Calabrese Black pepper

growing favors full sun exposure and well-drained soil enriched with compost, as for other traditional Calabrian varieties. It also does well in pots of at least 20 cm diameter.

Tips for dried Calabrese Black pepper

being a recent selection (2020), Calabrese Black represents a real novelty on Italian tables: the black coloring of the fruits makes it a pleasant visual surprise compared to classic red varieties, while keeping the same flavor character of Calabrian tradition.

Diseases and Pests of dried Calabrese Black pepper

generally resistant, it can occasionally be affected by aphids and red spider mites, especially under protected cultivation. Good air circulation between plants helps prevent the main fungal issues.

Uses and Curiosities of dried Calabrese Black pepper

Calabrese Black reaches a medium-high heat level, estimated around 30,000 SHU on the Scoville scale, in line with the classic Calabrian Diavolicchio. Excellent both fresh and dried, ground or in flakes, to flavor sauces, preserves and traditional Italian spicy dishes.

Properties of dried Calabrese Black pepper

like all hot peppers, dried Calabrese Black is rich in capsaicin, the compound responsible for its heat and with rubefacient properties stimulating circulation, as well as good amounts of vitamin C.

Nutritional Values of dried Calabrese Black pepper

• Calories: about 40 kcal
• Protein: 2 g
• Carbohydrates: 8.6 g
• Fat: 0.9 g
• Fiber: 1.7 g