Calabrian chili FAQ: what it is, how to use it, and more

Calabrian chili is a spicy red pepper from Calabria, Italy, known for its fruity, smoky flavor and intense heat. It is commonly sold as hot Calabrian chili paste, Calabrian chili flakes, or preserved in oil, and used as a bold Calabrian chili condiment in sauces, sandwiches, and pasta. The peppers are harvested at full ripeness, then either dried and crushed into flakes or blended with olive oil and salt to create a thick, spreadable paste. This versatility makes Calabrian chili a staple in both traditional Italian kitchens and modern international cooking.

Heat varies by cultivar and processing, but Calabrian chili peppers are typically perceived as medium-hot to hot. Paste can feel hotter than flakes because oil carries capsaicin across the palate. Use small amounts first, then adjust. On the Scoville scale, Calabrian peppers generally range from 25,000 to 40,000 units, placing them between jalapeños and cayenne. The sensation is direct but not overwhelming, with a lingering warmth that builds gradually rather than delivering an immediate sharp burn.

The Calabrian chili flavor profile is often described as fruity and slightly smoky, with a savory edge when preserved with salt and oil. The heat is direct but can finish with a lingering warmth rather than a sharp burn. Many tasters note hints of sun-dried tomato, roasted red pepper, and a subtle sweetness that balances the spice. When preserved in olive oil, the chili takes on a richer, more rounded character that complements both simple and complex dishes.

Stir hot Calabrian chili paste into tomato sauce, mayonnaise, yogurt, or vinaigrettes; rub onto roasted vegetables; or whisk into marinades. Start with half a teaspoon per serving and scale up. The paste dissolves easily into warm liquids, making it ideal for pasta sauces, soups, and stews. It also works beautifully as a sandwich spread, mixed into scrambled eggs, or dolloped onto grilled seafood. For a quick appetizer, swirl a spoonful into ricotta or cream cheese and serve with crackers.

For flakes, combine crushed red pepper with a pinch of smoked paprika. For paste, blend roasted red peppers with chili flakes, olive oil, and salt. Substitutes won't fully match the authentic Calabrian chili aroma, but they can approximate heat and sweetness. If you have access to other Italian chili varieties such as peperoncino, they can serve as a closer stand-in. Adjust the proportions to taste, and consider adding a drop of red wine vinegar to mimic the slight tang found in some commercial Calabrian chili pastes.

Follow the label first. In general, keep opened paste refrigerated, use clean utensils, and watch for off smells or mold. For infused oils, avoid home methods that risk unsafe storage; consult food-safety guidance from reputable public sources such as the USDA Food Safety and Inspection Service. Improperly stored garlic or pepper oils can harbor botulism, so always refrigerate opened jars and use within the timeframe recommended by the manufacturer. If you make your own infusions, follow tested recipes from trusted sources like the National Center for Home Food Preservation.

Not always. "Calabrian chili seasoning" may be a blend that includes dried pepper plus salt, herbs, or garlic. Calabrian chili peppers refer to the pepper itself, while paste and flakes are processed forms. When shopping, read ingredient lists carefully. A pure Calabrian chili flake product should list only dried peppers, whereas a seasoning blend might include oregano, basil, fennel seed, or other aromatics. Both have their place in the kitchen, but they are not interchangeable in recipes that call for the clean, focused heat of unadulterated Calabrian chili.