![cover image](https://wikiwandv2-19431.kxcdn.com/_next/image?url=https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/%25EC%25B2%25AD%25EC%2596%2591%25EA%25B3%25A0%25EC%25B6%25943.jpg/640px-%25EC%25B2%25AD%25EC%2596%2591%25EA%25B3%25A0%25EC%25B6%25943.jpg&w=640&q=50)
Cheongyang chili pepper
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.
Quick Facts Species, Origin ...
Cheongyang chili pepper | |
---|---|
![]() Unripe Cheongyang chilli peppers in a basket | |
Species | Capsicum annuum |
Origin | South Korea |
Heat | ![]() |
Scoville scale | 10,000 SHU |
Close
Quick Facts Hangul, Hanja ...
Korean name | |
Hangul | 청양고추 |
---|---|
Hanja | 靑陽고추 |
Revised Romanization | Cheongyang gochu |
McCune–Reischauer | Ch'ŏngyang koch'u |
IPA | [tɕʰʌŋ.jaŋ.ɡo.tɕʰu] |
Close
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.