Peperoncini

Peperoncini are small red chile peppers. Their seeds are used often instead of black pepper in Tuscany (where they are confusingly called zenzero, “ginger”), Rome, Lazio, and points farther south. In Abruzzo these red pepper seeds are always in a big shaker on the table, and everyone sprinkles them on the food when it arrives. Elsewhere they are mixed with olive oil or with salt and olive oil and used as a condiment. A word to the wise: handle these peppers with care. Use rubber gloves because the volatile oils in the seeds can sting mercilessly if you have an open cut and can be devastating if you wear contact lenses and touch your eyes after touching the peppers.