Cheongyang chili pepper

A variety of chili pepper grown in Korea

Template:Korean name

Cheongyang chili peppers

The Cheongyang chili pepper () is a variety of chili pepper originating from Korea. It is known for its moderate spiciness and is commonly used in Korean cuisine.

Description

The Cheongyang chili pepper is a hybrid of the Korean chili pepper and the Thai chili pepper. It is named after the Cheongyang County in South Korea, where it was first cultivated. The peppers are small, green, and taper to a point. They are typically 5 to 7 centimeters in length.

Cultivation

Cheongyang chili peppers are grown primarily in the Cheongyang region, but they are also cultivated in other parts of Korea. The peppers thrive in warm climates and are usually harvested in the late summer to early autumn.

Culinary Uses

Cheongyang chili peppers are used in a variety of Korean dishes. They are often added to soups, stews, and stir-fries to add heat and flavor. The peppers can be eaten raw, pickled, or dried. They are also used to make gochujang, a fermented chili paste that is a staple in Korean cooking.

Spiciness

The spiciness of Cheongyang chili peppers is measured on the Scoville scale. They are considered moderately spicy, with a Scoville rating of approximately 10,000 to 23,000 units. This makes them spicier than the average Korean chili pepper but milder than the Thai chili pepper.

Health Benefits

Cheongyang chili peppers are rich in vitamin C, vitamin A, and capsaicin, the compound responsible for their spiciness. Capsaicin is known for its potential health benefits, including pain relief and metabolism boosting.

Related pages

• Korean cuisine
• Gochujang
• Scoville scale
• Capsaicin