Jimmy Nardello Peppers are the sweet, thin-skinned Italian frying peppers that begin popping up at farmers markets towards the end of summer. They have shiny, firetruck-red skin and a super-sweet flavor and creamy texture, and they are coveted by chefs and home cooks alike.
If you're like us, you're buying these candy-apple-colored peppers by the bagful during their relatively short season. Usually, we eat our fill of fresh Jimmy Nardellos and then tearfully say goodbye as we wait for their arrival the following summer. Not anymore!
Did we mention that they are sweet? If you are sensitive to heat but love that pepper flavor, this is the pepper flake for you!
- Origin: Norwich Meadows Farm, NY, USA
- Process: Hot air dried, then ground
- Ingredients: Jimmy Nardello pepper (Capsicum annuum)
- Tasting notes: Cherry • Sun-Dried Tomato • Summer Bounty
- Add to seasonal stir-fries for a bright, sweet & savory pepper flavor
- A great chili flake for anyone who wants pepper flavor but is sensitive to heat
- Pairs well with Purple Stripe Garlic Powder, Turkish Oregano Buds, Ground Laurel Bay Leaves
Jimmy Nardellos were originally brought to the U.S. from southern Italy in 1887 by Giuseppe and Angella Nardiello, who grew the pepper in their family garden. The pepper's namesake, Jimmy, was the couple's fourth son (of 11 kids!). He was an avid gardener and devoted his life to continuing to cultivate his parents' heirloom seeds.
Shortly before his death, Jimmy donated seeds to the Seed Saver Exchange, where the pepper was introduced to a wider audience. Soon after, the Jimmy Nardello Pepper was added to the Slow Food Ark of Taste.
Meet the Farmer: Norwich Meadows Farm owners Zaid and Haifa Kurdieh were among the first farmers in New York to start growing these incredible peppers. Zaid and Haifa have built their reputation among chefs by selecting crops for flavor and texture instead of yield.
Norwich Meadows Farm is a certified organic farm in Chenango County, NY, grounded in nourishment for our bodies and our environment. They are committed not only to growing exceptional food, but also to preserving and stewarding the agricultural land that they farm, through soil management and biodiversity (they grow over 1,300 varieties of plants on the 250-acre farm).
The Kurdiehs' commitment to biodiversity has also made Norwich Meadows Farm a favorite among many of New York's most popular chefs. Priya Krishna wrote a great piece for the New York Times describing Zaid's farm, his love of flavor and his unconventional farming techniques.
Learn more at norwichmeadowsfarm.com