The pepperoncini (pronounced: pep-per-awn-chee-nee) is also known as the Tuscan pepper. This pepper is found in Italy and Greece.  Pepperoncini grow on a bushy plant that reaches 750 mm in height and produces sweet green peppers that turn red when mature. Usually picked at 50 to 100 mm long, these bright green, wrinkled peppers taper to a blunt, lobed end. Dried, it is wrinkly, curved and russet red and approximately 12 mm wide.

The Italian pepperoncini is a sweet pepper that is both crunchy and somewhat bitter in taste, whilst the Greek pepperoncini, known as a "golden pepper", has a sweeter flavor. Both peppers are mildly hot and when dried and pickled, have a slightly salty flavor, which can be decreased by rinsing the pepper in water. The Italian peppers are also known as Tuscan peppers, since they originated in the Tuscany region of Italy. This pepper is often served as an appetizer or as a complement to a Greek salad.

A mild pepper, it registers on the Scoville scale at between 100 and 500 Shu's.

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. annuum
Binomial name
Capsicum annuum

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