Il Chili pepper represents the agricultural product that is a symbol of the gastronomic imagination, culture and regional cuisine of the Calabria, as well as constituting a strategic economic resource for local agriculture. On 11 June 2026, the European Union officially registered the denomination Calabrian PGI Chili Pepper, recognizing the historical, cultural, and productive link between this product and the regional territory. Registration offers legal protection against imitations.Calabrian sounding’ and inappropriate evocations of a product famous well beyond national borders, protecting a heritage of biodiversity consisting of sixteen cultivars of Capsicum annuum.
The need for specific statistical data for the sector
One of the main problems in the economic analysis of the sector concerns the scarcity of statistical data specifics:
the official Italian and European databases aggregate chili peppers within broader categories relating to peppers and other vegetables;
It is therefore difficult to precisely quantify production, areas and exports relating exclusively to chilli pepper intended for fresh or processed consumption.
For this reason, it is advisable to avoid the dissemination of numbers that are often reported in the press but lack adequate statistical documentation.
The economic importance of the PGI
Even in the absence of specific data on the certified product, some indicators allow us to understand the economic relevance of the recognition in question. With the registration of the Calabrian chili pepper, Calabria raggiunge 42 denominations recognized among agri-food and wine products, strengthening a system of geographical indications which represents one of the main tools for territorial valorization of the Italian agri-food sector.
The new PGI fits into a context of growing international demand for products characterised by authenticity, traceability and certified origin, increasingly relevant elements in the purchasing choices of both consumers and professional operators.
Traceability and legal protection against imitations
The agricultural organisations promoting the initiative have repeatedly underlined how European recognition was also requested to counter phenomena of imitation and unfair competition which have been affecting the chili pepper market for years, marketed as ‘Calabrese’ without any real connection to the regional territory.
The economic value of the PGI therefore does not derive only from the possible increase in prices, but also from the possibility of differentiate the authentic product compared to the numerous imitations present on the market and from promotion opportunities offered by various public funding sources serving the European Geographical Indications system.
History of chili peppers in Calabria
The early globalization of gender Capsicum
Like all species of the genus Capsicum, the chili pepper is native to the American continent. Archaeobotanical evidence indicates that its use as a food dates back to at least 9.000 years ago in Mexico and Peru as a spontaneous plant (Italian Academy of Chilli). A genomic study on over 10.000 germplasm accessions has reconstructed the routes of diffusion some chili pepper along the main commercial routes maritime and land transport, confirming its role as one of the first globalized mass consumer goods (Tripodi et al., 2021).
After the travels of Christopher Columbus, the chili pepper quickly reached theEurope Through Spanish and Portuguese trade routes. Its spread was extraordinarily rapid thanks to several factors: ease of cultivation, high productivity e cost significantly lower than Asian black pepper, then considered a luxury spice. word ‘chili pepper’ It appears for the first time as a diminutive of ‘pepper’ only in the twentieth century, after centuries in which the American fruit was known as ‘Piper rubrum indicum”, “horned pepper” or “siliquaster’ (Linkiesta, 2025).
From botanical rarity to food preservation technology
In Calabria Chili pepper found particularly favorable conditions, but its success was not immediate. Historical sources from the 18th century described it as a plant still rare in botanical gardens, and authoritative voices of the time advised against its frequent use because ‘it was very harmful’. It was only when he recognized his ability to preserve meat — a crucial problem in a region where, according to Grimaldi in 1770, lard and sausages ‘they rotted through ignorance and negligence’ — that chilli pepper had a widespread diffusion (I Calabresi, 2026).
The high luminosity, the long growing season, the high summer temperatures and the ventilation coming from both the Tyrrhenian and Ionian seas favoured the adaptation of the crop and the selection of numerous local ecotypesOver the centuries, chili pepper ceased to be a simple exotic spice and became an identifying ingredient of regional cuisine.
Legends and symbolic value
Chili pepper against the evil eye
In the Calabrian folk tradition, chili pepper is not just a food. For centuries it has been considered a symbol apotropaic, capable of warding off negative influences, bad luck, and the evil eye. The fruit’s intense red color and pointed shape have led to the attribution of symbolic meanings that persist to this day: it’s no coincidence that many amulets common in southern Italy reproduce the shape of a ripe chili pepper.
A contemporary symbol of identity
The symbolic power of chili peppers also emerges in contemporary culture. Festivals, fairs, and gastronomic events have helped transform them into a true ambassador of regional identity. Among these, the Diamante Chili Pepper Festival — now in its most recent editions with international participation — represents one of the most famous events in the world dedicated to the culture of spicy food.
The production specification
Denomination
The name ‘Calabrian Chili Pepper’ It is reserved exclusively for products that fully comply with all the conditions set out in the production specifications (MASAF, 2025). This provision forms the basis for protecting the denomination against usurpation, imitation, and evocation (specifications, Article 1).
Product Description
The choice to protect sixteen different cultivars
Unlike many PGIs based on a single cultivar, the specification protects sixteen varieties belonging to the species Capsicum annuum: Amando; Barbarian; Goat Horn; Cayenne; Cherry; Pinocchio; Red Devil; Rodeo; Picaro; Shakira; Trottolino Amoroso (Dog Nose); Vulcan; Cigarette; Calabrese; Pizzitano; Jalapeño.
This choice enhances the agricultural biodiversity regional and reflects the real evolutionary history of chilli pepper cultivation in Calabria, characterised by the coexistence of multiple ecotypes and local selections (disciplinary, article 2 – Product Description).
Physical and organoleptic characteristics
The fruits may present crafts conical, conical-elongated, tapered, slightly oval, tapered with a curved or rounded cherry tip. lunghezza varies from 3 to 25 centimetres, while for the round varieties the diameter It varies between 1 and 4 centimeters. All fruits must have a green stalk, be intact, free of blemishes, and free of visible foreign bodies.
Il color must vary from red to deep red for the ripe product, while the degree of spiciness must be between 5.000 and 70.000 Scoville Units (SHU), a range that allows for the inclusion of different sensory expressions of the Calabrian chili pepper while maintaining a recognizable common identity. For the dried versions the specification establishes a maximum limit of humidity equal to 15%, a fundamental guarantee for the shelf life and microbiological safety of the product (specifications, article 2).
Geographical area
The production area coincides with the entire administrative territory of the Calabria Region (MASAF, 2025), a choice consistent with the historical diffusion of the crop in all the Calabrian provinces and with the presence of numerous ecotypes distributed throughout the entire regional territory (article 3 – Geographical area).
All the operators involved in spinneret must be registered in specific Registry and subjected to the Checks provided for in the control plan approved by the competent authority. The system guarantees the traceability complete product, from the field to the final packaging (article 4 – Proof of origin).
Method of obtaining
Cultivation and harvesting
The plants must be grown exclusively within the designated geographical area. Cultivation benefits from an environment characterized by abundant sunlight, long, relatively dry summers, favorable temperature ranges, and constant sea breezes. These factors directly contribute to the synthesis of capsaicinoids, the compounds responsible for spiciness, and the development of characteristic aromas. Harvesting occurs at full physiological ripeness, a time that directly influences the capsaicinoid content, carotenoid concentration, aromatic intensity, and shelf life (Article 5 – Method of obtaining).
Drying and traditional forms of transformation
The drying —a practice historically rooted in Calabrian agricultural culture—can be achieved using natural or controlled methods, as long as the process preserves the product’s qualitative characteristics and respects the required humidity limit. It is more than just a preservation technique: it contributes to the concentration of aromas, the stabilization of pigments, and the enhancement of sensory properties.
The specification recognizes the marketing of the product as: fresh; dried whole; dried in rows e necklaces (a historic practice still visible in rural Calabrian villages); dried in pieces, flakes, or powder.
The operations of reducing the product to powder, flakes or fragments must be carried out within the geographical area, to guarantee full traceability of the supply chain (specifications, article 5).
The link with the territory
La Calabria presents natural conditions specifically favorable: high number of hours of sunshine, Mediterranean climate, availability of hilly and coastal areas, constant ventilation, low incidence of late frosts. On the human side, for centuries the Calabrian farmers They have selected, adapted, and preserved numerous local varieties, developing cultivation, harvesting, and drying techniques that have been passed down from generation to generation. The specifications fully recognize this. cultural and gastronomic heritage as a constitutive element of the territorial bond (article 6 – The link with the territory).
Control system
I Checks are entrusted to a body authorized by the Ministry of Agriculture, Food Sovereignty and Forestry. verifications concern: identification of operators; registration of production; conformity of agronomic practices; product characteristics; correctness of labelling; traceability (article 7 – Control system).
Packaging and labelling
Le packs must be closed using systems that prevent tampering without leaving obvious traces.label must bear the denomination ‘Calabrian PGI Chili Pepper’, the European symbol of the Protected Geographical Indication and the information required by the current food legislation (article 8 – Packaging and labelling).
Nutritional owner and bioattivi compound
The ripe fruits of Capsicum annuum they are excellent sources of vitamin C, carotenoids (including capsanthin and capsorubin, responsible for the red color), vitamin E, phenolic compounds and dietary fiber. Analytical studies on cultivars of C. annuum document vitamin C contents between 63 and 65 mg per 100 g of fresh fruit and carotenoids between 2.310 and 2.390 mg/kg dry (Topuz et al., 2007).
The most studied compound, however, remains the capsaicin, the main capsaicinoid responsible for the sensation of spiciness. It acts as an agonist of the TRPV1 receptor (Transient Receptor Potential Vanilloid 1), an ion channel present in numerous metabolically active tissues. Scientific literature attributes multiple biological assets worthy of further study:
antioxidant and anti-inflammatory properties: capsaicin inhibits the expression of pro-inflammatory genes and proteins, modulating the production of reactive oxygen species (ROS) (Ji et al., 2023);
effects on metabolism: a systematic review and meta-analysis conducted on randomized controlled trials documents that supplementation with Capsicum annuum exerts significant effects on parameters of the metabolic syndrome, including total cholesterol, LDL, and body weight (Shabkhiz et al., 2020). A meta-analysis of the British Journal of Nutrition confirms that capsaicin intake reduces body weight and waist circumference in overweight subjects (Li et al., 2023);
cardiometabolic protection: a recent review on Frontiers in Nutrition demonstrates that capsaicin acts as a multitarget modulator of cardiometabolic syndrome, improving insulin sensitivity, lipid metabolism, vascular function and composition of the intestinal microbiota (Lin et al., 2026).
EFSA (European Food Safety Authority) has not yet evaluated the aforementioned studies with a view to the possible authorisation of specific ‘health claims’, pursuant to Regulation (EC) No. 1924/06, in the absence of submission of the relevant applications. Our team of FARE (Food and Agriculture Requirements) is available to companies and associations interested in exploring these opportunities.
Traditional uses
The Calabrian delicatessen
The most famous use of chili pepper concerns the traditional delicatessen. The ‘nduja represents the best known example, but chilli pepper is also used in the preparation of sausages and salami, soppressata, and capocollo. In addition to its aromatic function, chili pepper historically helped improve the shelf life of meats thanks to its antimicrobial properties.
Preserves, pickles and condiments
Rural tradition has developed numerous chili pepper-based preparations: stuffed and preserved chili peppers, spicy spreads, vegetable preserves, pasta sauces, and bruschetta toppings. Many of these recipes are still made today, both at home and on artisanal and industrial scales.
Fish and fish products
Along the Tyrrhenian and Ionian coasts, chilli pepper is widely used in preparations based on anchovies, sardines, tuna, stockfish and swordfish. The combination between marine flavor and spiciness is one of the distinctive elements of Calabrese cuisine.
Cheese
Several traditional cheeses are flavored with chili pepper, either whole or ground. The combination of fat and capsaicin creates a sensory balance that consumers particularly appreciate.
Photo by Giancarlo Suriano
Consumer guarantees and the value of choosing organic
The introduction of the PGI offers new guarantees of authenticity. When purchasing, it is advisable to check for the presence of the IGP logo European, the identification of the manufacturer and the completeness of the information on the label.
Enthusiasts should pay attention not only to the spiciness but also to the aromatic profileA quality chili pepper expresses fruity, herbaceous, floral, and spicy notes: spiciness is only one component of the sensory experience.
The choice of certified organic products, where available, can offer additional guarantees. Organic systems promote the conservation of agricultural biodiversity, the drastic reduction in the use of synthetic pesticides, the preservation of soil fertility, and the protection of pollinators.
Conclusions
The approval of the Peperoncino di Calabria PGI (Protected Geographical Indication) marks a turning point in protecting and promoting this authentic local product internationally. The inclusion of sixteen distinct cultivars in the specifications highlights how European quality policies can be an effective tool for safeguarding the local genetic heritage.
The future challenge for the supply chain now shifts to scientific and regulatory enhancement: the wealth of studies on the properties of capsaicin still awaits translation into authorized health claims. The FARE team is ready to support producers on this strategic growth path.
Dario Dongo
Credit cover Giancarlo Suriano
References
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Acquadro, A., Barchi, L., Portis, E., Nourdine, M., Carli, C., Lanteri, S., & Rotino, G.L. (2020). Whole genome resequencing of four Italian sweet pepper landraces provides insights on sequence variation in genes of agronomic value. Scientific Reports, 10(1), 9189. https://doi.org/10.1038/s41598-020-66053-2
Commission Implementing Regulation (EU) 2026/1273 of 4 June 2026 on the registration of the geographical indication ‘Peperoncino di Calabria’ (PGI) in the Union register of geographical indications pursuant to Regulation (EU) 2024/1143. http://data.europa.eu/eli/reg_impl/2026/1273/oj
European Commission. (2024). eAmbrosia – The EU geographical indications register. https://ec.europa.eu/agriculture/eambrosia/geographical-indications-register/
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Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE – GIFT – Food Times) and Égalité.
