Piccante Calabrese
A hot C. annuum from Italy, 25,000 to 40,000 SHU. The pods are red when ripe.
The hot Calabrian chilli behind the crushed peppers packed in oil in southern Italy, much hotter than the mild Calabrese types. Kept as its own entry, separate from Calabrese.
Universal Pepper Nomenclature
One code for one pepper, no matter what people call it. Universal Pepper Nomenclature sits behind the names people use and describes the pepper itself: the species, the color it ripens to, its skin, the shape of the pod, and how hot it runs. The last three digits tell apart peppers that match on all of that.
Six parts, always in this order, always split by hyphens. The WikiPepper Foundation issues every code.
Read the nomenclature guideA hot C. annuum from Italy, 25,000 to 40,000 SHU. The pods are red when ripe.
The hot Calabrian chilli behind the crushed peppers packed in oil in southern Italy, much hotter than the mild Calabrese types. Kept as its own entry, separate from Calabrese.
Last updated Oct 15, 2026
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- · Added · WikiPepper Data Steward