Cheongyang chili pepper explained

Cheongyang chili pepper
Species:Capsicum annuum
Origin:South Korea
Module:
Embed:yes
Heat:Hot
Scoville:10,000
Korean name
Hangul:청양고추
Hanja:靑陽고추
Rr:Cheongyang gochu
Mr:Ch'ŏngyang koch'u
Koreanipa:pronounced as /ko/

The Cheongyang chili pepper 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.

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.

Notes and References

  1. News: Hot pepper town swept by heat wave. Crawford. Matthew C.. 5 September 2014. The Korea Herald. 9 January 2017.
  2. Web site: Chili pepper. cheongyang.go.kr. Cheongyang County. 9 January 2017.
  3. News: 고추품종개발 권위자 유일웅 홍초원 고추연구소 소장. 이. 진우. 27 February 2006. The Financial News. ko. 25 December 2011.
  4. Web site: Pepper (Hot) 'Dang Jo Cheongyang' . Log House Plants . 2019-12-03.