Heat rating in Scovilles:
100 – 500
The pepperoncini pepper is a very popular Italian and Greek pepper. The Greek and Italian types differ slightly, in that the Italian type is longer and not quite as sweet. Italian pepperoncini peppers are about 4 to 5 inches long, while Greek pepperoncini peppers are about 2 to 3 inches long.
The Greek varieties are sweeter and less bitter than the Italian varieties grown in Tuscany. Both are light green ripening to red, crinkly, and about a half an inch to an inch in diameter.
Commonly just called pepperoncini in America, peppers of this particular kind, in Italy, are called friggitello (plural friggitelli) or more generally peperone (plural peperoni).
Pepperoncini grow on a bushy plant that produces sweet green peppers that turn red when mature. Before turning red, they can appear brownish.
Pepperoncini are mild with a slight heat and a hint of bitterness, and are commonly pickled and sold packaged in jars.
CULINARY USE: Pepperoncini are typically used pickled in sandwiches, salads, tossed salads served in pizzerias, antipasto platters, and as a garnish to lend dishes a crunchy texture and a salty taste.
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