Cheongyang chili pepper

The Cheongyang chili pepper or Dang Jo Cheongyang (Korean: 청양고추), is a medium-sized chilli cultivar of the species Capsicum annuum, with intensity of 10,000 Scoville heat units.[1] Cheongyang chili peppers look similar to regular Korean chili peppers, but are many times spicier.

Cheongyang chili pepper
Unripe Cheongyang chilli peppers in a basket
SpeciesCapsicum annuum
OriginSouth Korea
Heat Hot
Scoville scale10,000 SHU
Korean name
Hangul
청양고추
Hanja
靑陽--
Revised RomanizationCheongyang gochu
McCune–ReischauerCh'ŏngyang koch'u
IPA[tɕʰʌŋ.jaŋ.ɡo.tɕʰu]

The chilli is a local speciality of Cheongyang County in South Korea.[2] However, it was named after Cheongsong and Yeongyang Counties when developed by Dr Yoo Il-Woong, by hybridizing local Jejudo chilli with Thai chilli.[3] The fruits can be light purple or green when unripe, and darken to a deep red as they ripen. The peppers retain their dark red color when dried.[4]

References
  1. Crawford, Matthew C. (5 September 2014). "Hot pepper town swept by heat wave". The Korea Herald. Retrieved 9 January 2017.
  2. "Chili pepper". cheongyang.go.kr. Cheongyang County. Retrieved 9 January 2017.
  3. 이, 진우 (27 February 2006). "고추품종개발 권위자 유일웅 홍초원 고추연구소 소장". The Financial News (in Korean). Retrieved 25 December 2011.
  4. "Pepper (Hot) 'Dang Jo Cheongyang'". Log House Plants. Retrieved 2019-12-03.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.