Peppers (Hot)
Capsicum annum (also C. baccatum, C. chinense, C. frutescens, C. pubescens)
Hot peppers, often called chili peppers, were originally cultivated in Mexico. The term “chili pepper” is a derivation of the Nahuatl word chīlli.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • |
Description
Hot peppers are members of the nightshade family along with tomatoes and eggplant. They vary in size, shape, color, and spice level depending on the variety. Capsaicin is what gives hot peppers their intense, spicy flavor. Jalapeno and Fresno chiles are on the milder end of the spectrum while Habaneros and Scotch Bonnets are among the spiciest.
Storage tips
Store dry peppers in a paper bag in your crisper drawer for up to a week.
Culinary tips
- You can prolong the life of your peppers by chopping them or blending them into a paste with water before placing them in your freezer. They will last up to a year in the freezer.
- You can also dehydrate your peppers to extend their shelf life. Once dehydrated, store them whole or grind them up. Leave the pieces larger for chili flakes or finer for a ground spice.
- To reduce the heat level when using hot peppers, carefully remove the seeds and veins of the peppers and discard them.
- Hot peppers pair well with garlic and ginger. Try adding them to a Thai or Indian curry.
