A Love Letter to Spice
I’ve been a hot sauce obsessive for years. I have a shelf dedicated to bottles from all over the world—Mexican habanero, Korean gochujang, North African harissa. But there’s one condiment that I keep coming back to, and it’s criminally underrated: Calabrian chili paste.
Calabrian chili paste comes from the Calabria region in southern Italy, the toe of the boot. It’s made from small, red chili peppers called peperoncino, which are known for their fruity, slightly smoky flavor and moderate heat. Unlike sriracha, which is sweet and garlicky, or Tabasco, which is vinegary, Calabrian chili paste has a deep, savory richness that works with almost anything.
My Trip to Calabria
Last month, I traveled to Calabria specifically to learn about this paste. I visited a small family farm near the town of Diamante, where they’ve been growing peperoncino for three generations. The owner, a man named Antonio, showed me the process. The peppers are harvested in late summer, dried in the sun, then crushed with a little salt and olive oil. That’s it. No sugar, no vinegar, no preservatives. The result is a paste that’s pure pepper flavor.
I tasted it straight from the jar. It’s not overwhelmingly hot—maybe a 4 out of 10 on the Scoville scale. But the flavor is incredible. It’s fruity, with notes of tomato and sun-dried fruit. The heat builds slowly and fades quickly, leaving a pleasant warmth.
How I Use It
Back home, I’ve been putting Calabrian chili paste on everything. Pizza is a no-brainer—just a dollop on each slice. Pasta is even better. I make a simple aglio e olio with spaghetti, garlic, olive oil, and a spoonful of the paste. It transforms the dish from boring to unforgettable.