We Tried ALL the Calabrian Peppers We Could Find

Calabrian chili peppers have an amazing, distinctive taste so it's no surprise that there are a ton of them on the market throughout the world. We're thrilled about that, but we also know that just because a product says it's Calabrian, doesn't make it so.

We got our hands on just about every brand of Calabrian peperoncino product we could find to suss out the good from the bad, give you some recommendations on which to try, and hear from Eva on how Calabrians actually use the different types of pepper.

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00:00 - A Taste of Calabria Tour
00:33 - The BEST Calabrian Peppers You Can Buy
01:38 - Calabrian Chili Pepper Powder
05:52 - Crushed Calabrian Chili Peppers
09:17 - Sliced Calabrian Chili Peppers
12:48 - Whole Calabrian Peppers Under Oil
16:21 - Dried Calabrian Peperoncini
16:56 - Making Aglio Olio e Peperoncino
20:52 - Pasta Grammarian in Action!

#calabrianpepper #chilipepper #calabria

[PastaGrammar]

Have you tried Calabrian peppers before? Let us know if we missed a brand that you've seen!

[L.A.]

I grew my own “Calabrian” peppers in my garden in Louisiana from seeds I acquired online. It made dozens of peppers that I used fresh and then dried as well. I love them because they are great for cooking and you only need one! Going to Italy this spring and very excited to taste the food there! Love your channel.

[brucetominello]

Thanks to a lovely lady from Calabria and her American husband I got my hands on some Calabrian Chili seeds which I am planting to try and grow my own here in the US. I look forward to the results.

[josiptito]

since you two live in the southwest, i feel like you guys need to go to hatch, new mexico, and try the different kinds of hatch green chile in fall, when they're in season. i think that eva would love to discover a new chilli pepper with a very unique and distinct taste that is raised very close to home. i'm not even a native new mexican but i can tell the difference in quality in the different brands. i'm serious; it's a foodie paradise there!

there's nothing like the zingy, almost umami flavour of a good hatch chile. it's like a poblano but with the heat of a serrano with a citrusy finish. must try!

[janisblack]

I love the way that Eva and the people in her home town of Dasa are all like family. Her shout out to the young man Alex wearing his pasta grammar apron shows the love and respect shared equally between all age groups of young and old and somewhere in between. 💚🤍♥️👍

[skakee]

The only downside of watching Pasta Grammar first thing morning is that nothing better will happen to you the rest of the day. ❤

[chrisbricky]

Salt is added for preservation. While dehydrating spices does work, adding a little salt acts like more constant dehydration and keeps it longer. Great video and thanks for sharing your love of food. Chris

[LitVolWashCounty]

Early in my relationship with my husband's Italian American family, my wonderful father-in-law offered me a pepperoncini. I think he wanted to see my reaction. Turned out I loved it which I think surprised him but made him happy.

[primategaberocco]

Eva and Harper, if you ever venture Downunder in Australia, not only does a huge Calabrian community exist and thrives. A top wholesaler "Mediterranean Wholesalers" are Calabrian immigrants educating Australia all about Calabria and it's produce. 🥃🙌

[susanb]

Years ago at an Italian restaurant we had an appetizer that was served to the whole table that looked like a round frosted cake 5-6 inches high but was actually many thin layers of all different cheeses. You cut slices just like you would from a cake and I think we must have cut the slices up and eaten them on bread or crackers. It was delicious and I’ve searched unsuccessfully ever since for a recipe or anyone who has heard of it. Is this an actual Italian dish or did the restaurant’s chef make it up? Eva is my best chance at finding out. Thanks a million if you can help.
Love your videos. Probably the most cheerful and good humored videos I’ve ever seen, plus I’ve learned a lot.

[joedolceland]

My husband uses chili in everything and he mixes his chili with Sichuan pepper and extra virgin olive oil and he puts this mixture fermented for days in the dark with everything and he eats the chilies as a snack on their own. Love your video you deserve more subscribers. 🧡

[AladdinSane]

Just realised I have been watching Pasta Grammar for 4 years, so just watched one of your first videos again - wow have you guys changed some! WIll we all still be year in another four years?

[moehlenkamping]

Trader Joe's Italian Bomba Hot Pepper Sauce, a fermented product made with crushed Calabrian chili. Fantastic on sandwiches and pasta :)

[jeannamcgregor]

I'm taking the easy route: growing my own. I have 2 little Calabrian sprouts...along with Aleppos, Poblanos, Guajillos, purple Cayennes, Jalapenos, and Shishitos. 💚

[ladypeyton]

FWIW, the salt in the powdered peppers also acts as both an anti clumping agent and a preservative.

[ross]

OMG...I'll never forget that 'look' at the 8:55 mark - PRICELESS! Enjoyed the video - thanks for sharing. Le auguro una buona giornata...

[ChiangKaiSheksBrother]

Love Eva’s calabrian accent especially the way she says Valle D’Aosta 😌

[staceymac]

We ordered the Alma gourmet peppers during Covid and harvested the seeds to grow ourselves. We’re on our 2nd harvest!!

[joealta]

@PastaGrammar - I love Calabria. It's part of me and I'm so proud of you for doing what you're doing. I'm a Cosenza region boy (Dipignano)....The world will benefit from what I feel is the best food and some of the warmest people on the planet... And you're bringing it to them.... Tanti grazie!

I assume that you get into Tropea on occasion? Have you ever stopped into Koes there? It's nothing fancy, but when I'm there I love to walk up to there window and ask them to "surprise me". Awesome street food. Also, if you get up to Amantea. There's a place called Cantina Amarcord. Davvero, strepitoso! E un altra cosa! (Insalatona Zio Peppe)

I haven't been back for two years and I'm itching. I'll be landing back in Lamezia this summer:)

[MikeK]

Nice episode and while dried Calabrian peppers are expensive, they have a wonderful flavor and aroma. I feel that largely depends on how old they are, as well how well dried they are. You want the right moisture content so they don't dry out so much you use the flavor, yet not so moist they mold. It's not the seeds that hold the heat, but the placenta that holds the seeds. You can lose heat removing the seeds, but that depends if the placenta is also shed along with the seeds.

If you really want to cook the best, you want to remove the seeds and then if the placenta comes along with it, separate it out, but still hold on to it. You then toast the seeds over low heat until they get a roasted and nutty flavor. Remove from heat and then add in the fruit and placenta to also enliven the oils, yet not scorch the fruit.