| Cubanelle | |
|---|---|
 Green and red Cubanelle peppers | |
| Species | Capsicum annuum |
| Heat |  Mild |
| Scoville scale | 100 – 1,000 SHU |
The Cubanelle, also known as "Cuban pepper" 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, Haiti, Puerto Rico and Italy.[1]
Most of the cubanelle pepper imports come from the Dominican Republic (where it is called ají cubanela), which is the main exporter of this cultivar.[1]
