Calabrian Peperoncino, whole
£3.50 – £8.00
The latest addition to Spice Mountain’s famous Chilli Corner, these wonderful chillies from Calabria in Italy’s deep south go straight into the starting line up! Chilli (Peperoncino in Italian) is a vital ingredient in the food of Calabria, the best example being the spicy sausage N’duja which is very popular these days. On a heat level peperoncino would score a healthy 7, and they have a lovely taste of smoke and sunshine. The whole peppers can be used to make fantastic chilli oil; gently heat olive oil in a saucepan, then add the chillies and heat for three or four minutes. Remove the pan from the heat and cool, then decant. Adding one or two whole chillies to a tomato sauce for pasta will give the dish a lovely heat and tingle, and the same trick works with beans or lentils. Indeed, although it is not traditional, adding a chilli to your Minestrone soup works wonders.