Cheongyang chili pepper

Cheongyang chili pepper is a medium-sized chili pepper cultivar that is extensively grown and consumed in South Korea. It is known for its intense heat and distinctive flavor, which is often described as slightly sweet with a hint of smokiness. The Cheongyang chili pepper is a key ingredient in many traditional Korean dishes, including kimchi, bulgogi, and gochujang.

History

The Cheongyang chili pepper was first cultivated in the Cheongyang County in South Korea, from which it derives its name. It was developed in the late 1980s as a hybrid of the Korean red chili pepper and the Thai chili pepper. The goal was to create a pepper that could withstand the harsh Korean winters while still maintaining a high level of spiciness.

Cultivation

Cheongyang chili peppers are typically grown in the summer months, from June to September. They prefer a sunny location with well-drained soil. The peppers are harvested when they turn from green to red, indicating that they have reached their peak level of spiciness.

Culinary Uses

In Korean cuisine, Cheongyang chili peppers are used both fresh and dried. They are often used to add heat to soups, stews, and stir-fries. They are also commonly ground into a powder and used to make gochujang, a fermented chili paste that is a staple in Korean cooking.

Nutritional Value

Cheongyang chili peppers are rich in vitamin C and capsaicin, a compound that is believed to have numerous health benefits, including pain relief and weight loss. They are also a good source of dietary fiber.

See Also

• Korean cuisine
• Capsicum
• Scoville scale