Cubanelle
Sweet pepper variety
| Cubanelle | |
|---|---|
 Green and red Cubanelle peppers | |
| Species | Capsicum annuum |
| Heat |  Mild |
| Scoville scale | 100 – 1,000 SHU |
The Cubanelle, also known as "Cuban pepper", ají cubanela, and "Italian frying pepper",[1] is a variety of sweet pepper of the species Capsicum annuum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in the cuisine of Cuba, the Dominican Republic, and Puerto Rico.[1] In Puerto Rican cuisine, ají cubanela is one of the ingredients in sofrito.[2]
Most of the cubanelle pepper imports come from the Dominican Republic, which is the main exporter of this cultivar.[1]
See also
References
- ^ a b c "Cubanelle Pepper: Simmering Sweet - PepperScale". PepperScale. 2014-11-02. Retrieved 2016-10-25.
- ^ Presilla, Maricel E. (2017). Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor. Clarkson Potter/Ten Speed. p. 294. ISBN 9780399578922.
External links
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Capsicum cultivars
- Aleppo
- Baklouti pepper
- Banana pepper
- Beaver Dam pepper
- Bell pepper
- Bird's eye
- Byadagi
- Cascabel
- Cayenne
- Cheongyang
- Chilaca
- Cubanelle
- De árbol
- Dundicut
- Er jing tiao
- Espelette
- Facing heaven
- Friggitello
- Guajillo
- Guntur Sannam
- Hungarian wax
- Jalapeño
- Kashmiri red
- Korean
- Medusa
- Mulato
- New Mexico chile
- Padrón
- Pasilla
- Peter
- Peperone crusco
- Pimiento
- Poblano
- Serrano
- Shishito
- Siling haba
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