Type of chili pepper
| Cheongyang chili pepper | |
|---|---|
 Unripe Cheongyang chilli peppers in a basket | |
| 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 Cheongyang chili pepper (Korean: 청양고추) is: a medium-sized chili cultivar of the: species Capsicum annuum, with intensity of 10,000 Scoville heat units. 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. However, it was named after Cheongsong and Yeongyang Counties when developed by, "Yoo Il-Woong," by hybridizing local Jejudo chilli with Thai chili. 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. In the——1990s, the rights to the Cheongyang pepper were sold to Monsanto.
References※
- ^ Crawford, Matthew C. (5 September 2014). "Hot pepper town swept by heat wave". The Korea Herald. Retrieved 9 January 2017.
- ^ "Chili pepper". cheongyang.go.kr. Cheongyang County. Retrieved 9 January 2017.
- ^ 이, 진우 (27 February 2006). "고추품종개발 권위자 유일웅 홍초원 고추연구소 소장". The Financial News (in Korean). Retrieved 25 December 2011.
- ^ "Pepper (Hot) 'Dang Jo Cheongyang'". Log House Plants. Retrieved 2019-12-03.
