| Cheongyang chili pepper | |
|---|---|
 Unripe Cheongyang chilli peppers in a basket | |
| Species | Capsicum annuum |
| Origin | South Korea |
| Heat |  Hot |
| Scoville scale | 10,000 SHU |
| Korean name | |
| Hangul | 청양고추 |
|---|---|
| Hanja | 靑陽고추 |
| Revised Romanization | Cheongyang gochu |
| McCune–Reischauer | Ch'ŏngyang koch'u |
| IPA | [tɕʰʌŋ.jaŋ.ɡo.tɕʰu] |
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.
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 chilli.[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 was sold to Monsanto.
