Cheongyang chili pepper
| Chungyang Red Pepper | |
|---|---|
 Unripe peppers in a basket | |
| Hybrid parentage | C. chinense × C. frutescens |
| Origin | South Korea |
| Heat |  Hot |
| Scoville scale | 10,000-23,000 SHU |
| Korean name | |
| Hangul | 청양고추 |
|---|---|
| Hanja | |
| Revised Romanization | Cheong-yang Gochu |
| McCune–Reischauer | Ch'ŏng'yang Koch'u |
The Chungyang Red Pepper' is a small-sized chili pepper that has a strong burning sensation when eaten. It is a cultivar of the species Capsicum annuum originating in South Korea and developed by Dr. Il-ung Yoo (유일웅) by hybridizing Thai and Jeju-do cultivars.[1] Chungyang Red Peppers have 10,000 - 23,000 Scoville heat units.[2]
References
- ^ Lee (이), Jin-u (진우) (2006-02-27). 고추품종개발 권위자 유일웅 홍초원 고추연구소 소장. 파이낸셜뉴스 (in Korean). Retrieved 2011-12-25.
- ^ Pungency
