The Italian Cherry Bomb pepper, much like the standard Cherry Bomb pepper, is a small, round chili pepper known for its mild heat and sweet, juicy flavor. It is commonly used in Italian cuisine, particularly for pickling, stuffing, or adding to sauces and salads.
The Italian Cherry Bomb pepper belongs to the species Capsicum annuum, which includes many other popular peppers like bell peppers, jalapeños, and cayenne peppers.
Scoville Heat Units (SHU)
This pepper typically measures between 1,500 to 5,000 Scoville Heat Units (SHU), placing it on the milder end of the pepper heat scale.
Place of Origin
It is a variation of the Cherry Bomb pepper that has been adapted for use in Italian cooking. While the exact origin is not definitively documented, it is likely that this variety was cultivated in Italy or by Italian gardeners who sought a pepper that fit well with traditional Italian dishes.
This pepper is prized not only for its heat but also for its versatility in various culinary applications, making it a popular choice for both home gardeners and professional chefs.
Summary
- Scoville scale: 1,5k – 5k SHU
- Species: Capsicum annuum
- Origin: not well-documented, however, it is widely believed to have been developed through selective breeding in the United States adapted for use in Italian cooking.