Sponsored By
Datassential

February 3, 2020

7 Slides
calabrian-chile-peppers-flavor-of-the-week.png

Already have an account?

The peppers are grown in the Calabria region of southern Italy.Claudio Caridi/iStock/Getty Images Plus

These moderately spicy peppers hail from the Calabria region of southern Italy — the toe of the country’s boot. They have smoky and fruity aromas.

These peppers can be found raw, dried or powdered, but are more commonly packed in oil or pickled. They’re used like many other chiles and can be found in sauces and salads and as toppings on pizza, toasts and spreads.

Datassential reports that Calabrian Chile Pepper is gaining traction on independent casual-dining and progressive fast-casual restaurants. While only on 2% of American restaurant menus, the number has jumped 117% in four years.

A full one-third of the population knows about these peppers, a figure led by the Generation Z and foodie demographics, Dataessential says.

Click through the slides for more information on Calabrian Chile Pepper — Datassential's Flavor of the Week — along with two menu inspirations that your restaurant might want to try.

About the Author

Datassential

Datassential is a market research firm providing data, intelligence and market research to the foodservice industry. 

Twitter: @Datassential

LinkedIn: Datassential

YouTube: Datassential

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like