Originally brought to Spain by Christopher Columbus and most likely taken to southern Italy by the Spainards and Arabs. The soil and climate in the Calabria region in Italy was ideal for cultivating these firecracker chilis since the 16th century. Today they are a local staple and add color and heat to any dish. Our Calabrian Chilis are dried whole, dark red in color and the scoville heat ranges from 25,000 to 40,000. It has a beautiful aroma when simmering and can be used to kick up any dish. Drizzle some on your eggs, vegetables, pasta or dip your bread for an incredible flavor experience.