Cubanelle | |
---|---|
Species | Capsicum annuum |
Heat | Mild |
Scoville scale | 100 – 1,000 SHU |
The Cubanelle, also known as "Cuban pepper", ají cubanela, and "Italian frying pepper", [1] is a variety of sweet pepper of the species Capsicum annuum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in the cuisine of Cuba, the Dominican Republic, and Puerto Rico. [1] In Puerto Rican cuisine, ají cubanela is one of the ingredients in sofrito. [2]
Most of the cubanelle pepper imports come from the Dominican Republic, which is the main exporter of this cultivar. [1]