Cheongyang chili pepper
(Redirected from Dang Jo Cheongyang)
| Cheongyang chili pepper | |
|---|---|
 Unripe Cheongyang chili 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.[1] Cheongyang chili peppers look similar to regular Korean chili peppers, but are many times spicier.
The chili 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 chili 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 of the pepper were sold[by whom?] to Monsanto.
References
[edit]- ^ 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.
