Pepperoncini

Pepperoncini are mild chili peppers from the species Capsicum annuum, commonly eaten fresh or pickled.

Pepperoncini are mild chili peppers from the species Capsicum annuum, commonly eaten fresh or pickled. They are associated especially with Italian and Greek cuisine, where they are also known as friggitello, golden Greek pepper, or Tuscan pepper. In Canada, pepperoncini are widely available in grocery stores, especially as jarred pickled peppers used on sandwiches, pizzas, salads, and antipasto platters.

Botany

Pepperoncini are small chili peppers in the nightshade family, classified under Capsicum annuum. They are thin-walled and usually grown as annual plants in warm conditions.

Culinary use

Pepperoncini are best known for pickling, but they are also eaten fresh, added to salads, and used on sandwiches and antipasto platters. Their mild heat, about 100–1,000 Scoville Heat Units, makes them suitable for people who want flavour without strong spiciness.

Origin and distribution

The peppers are associated with southern Europe, especially Italy and Greece, and are widely grown in the United States. Common regional names include friggitello, golden Greek pepper, and Tuscan pepper.

Ripening and appearance

The fruit is usually harvested when light green or yellow-green, but it can turn red as it fully ripens. Typical fruit size is about 2–4 inches (5–10 cm) long, small and elongated, with a wrinkled or slightly tapered shape.