Jimmy Nardello pepper
Capsicum annuum · Chilli pepper
Top 10 pairings
The Jimmy Nardello is a long, slender, sweet Italian frying pepper, an heirloom carried from Basilicata to Connecticut in the 1880s and kept alive within a single immigrant family for a century. Ripened to a glossy scarlet and often curling like a crooked finger, it is thin-walled, heatless and remarkably sweet, and when dropped into hot oil it collapses in moments to a soft, caramelised, almost fruity flesh that has made it a favourite of chefs and heirloom gardeners alike.
Picking a good onedrag
UnderripeOverripe
Red ripePeakIt's sweetest and hottest now. Roast it, make chilli oil or sauce, or string it to dry.
ColourFully turned, bright even red
The pressFirm, springs straight back
Cap and stalkCap green and tight, stalk firming
Smell at the capWarm and fruity over the green
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Chilli's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
73%
Edible part
45 g · fresh pod, stem and seeds out
62 g
Weight each
each one
Keeping ittap a temperature
Below 7 °C the skin pits and the cap moulds: in two weeks at 5 °C, in days at 0 °C.
90-95%
Humidity
Loosely bagged
Airflow