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Type of chili pepper From Wikipedia, the free encyclopedia
The Cheongyang chili pepper (Korean: 청양고추) is a medium-sized chili 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 | |
---|---|
Species | Capsicum annuum |
Origin | South Korea |
Heat | Hot |
Scoville scale | 10,000 SHU |
Korean name | |
Hangul | 청양고추 |
---|---|
Hanja | 靑陽고추 |
Revised Romanization | Cheongyang gochu |
McCune–Reischauer | Ch'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 Yoo Il-Woong, by hybridizing local Jejudo chilli with Thai chili.[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] In the 1990s, the rights to the Cheongyang pepper were sold to Monsanto.
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