Like grapes grown for wine, hot peppers are incredibly complex. Individual recipes for pepperoni may vary, but most include some form or combination of red pepper (paprika, cayenne or crushed red pepper) and black pepper, as well as garlic. In English, it’s often referred to as the Tuscan pepper, the golden Greek pepper, or the sweet Italian pepper. Cayenne is used to add heat to pepperoni. You have likely eaten many pepperoncini peppers in your life, whether you’ve realized it or not. You want to harvest while in their yellow-greenish state (not full maturity) to get the full level of flavor. Oh - and because of the name, I was concerned that it may be seasoned like Buffalo wings. Fennel seed is mildly aromatic and has a taste reminiscent of anise or licorice. They go by many names. It’s mild, tasty, and quite easy to find! The good news is that most grocers will carry pickled pepperoncini. They start a light green and ripen to a red color, though the majority of pickled pepperoncini are, of course, eaten when greenish-yellow. This is an easy chili to get into and very easy to find too. It features hundreds of spicy recipes, from appetizers to full meals and desserts. Versus the cayenne, habanero, or ghost pepper, it’s a mere drop in the bucket in terms of overall spiciness. We also get your email address to automatically create an account for you in our website. This is one pepper that the whole family can enjoy. It’s then that they are the best overall flavor for pickling. And even at your local Italian grocer, they often will have whole pickled chilies and not the fresh varieties. Look for them near the other pickled products in the canned section, not in the vegetable area. They can be used in similar ways as they are pickled, and they can make a sweet, slightly spicy alternative to a bell pepper in recipes. Have some in your refrigerator to add a small kick to your favorite meals. It’s a low-calorie food and rich in vitamins A and C. For a full nutritional breakdown, check out our full breakdown of pepperoncini nutrition. This is an Italian staple for antipasto, and they add flavor to all sorts of popular foods, from pizza and salads to sandwiches of all types. Any or all of these varieties can be found in pepperoni. But, as was mentioned, that’s not how these chilies are normally eaten. It’s a delicious mix of sweet, tangy, and a very eatable tickle of heat. The most common variation is peperoncini (one less p), but the Italians also call it friggitello or a common general pepper name: peperone (not to be confused with the sausage pepperoni). In English, it’s often referred to as the Tuscan pepper, the golden Greek pepper, or the … When pickled, it’s that pickling juice that’s the driving force of the flavor. As crushed red pepper usually contains seeds as well as dried chile flakes, it can be quite hot. Enjoy 500+ spicy recipes, 125+ pepper profiles, and hundreds of related articles. PepperScale helps you discover the amazing tastes - and stories - behind these spicy eats. The banana pepper ranges from 0 to 500 SHU while the pepperoncini has just a slightly higher floor (at 100 SHU) and shares the same ceiling in terms of heat. Garlic. But it’s not fresh where its made its mark. Some markets may carry this chili fresh, but typically you’ll need to venture to a specialty shop. Paprika, a powder ground from paprika peppers, can be smoked, sweet, semi-sweet or hot. Slice: Serious Eats; Everything You Wanted to Know About Pepperoni; Adam Kuban; 2011, "New York Times"; Dining & Wine; Pepperoni: On Top; Julia Moskin; 2011, A Pinch Of...; Crushed Red Pepper; Sandra Bowens, Tammy's Recipes; Tammy's Spicy Pepperoni; 2006, The Kitchen Mouse; Spicy Pepperoni Sausage; Cori Rozentale; 2010, A Web Experience brought to you by LEAFtv. It can be used in the form of mustard powder or seeds, which are coarsely ground or crushed to provide texture. Pickled Banana Peppers/Pepperoncini: This is technically labeled on our site as a banana pepper recipe, but it works just as well here! Cayenne has a pungent bite to go along with its searing heat. Pepperoncini are one of those chili peppers that we all know much better than we think. Other spices can be added depending on taste. The most common variation is peperoncini (one less p), but the Italians also call it friggitello or a common general pepper name: peperone (not to be confused with the sausage pepperoni).