Peppers

Peppers

Peppers are members of the Capsicum genus in the nightshade family, Solanaceae, and are widely cultivated for their edible fruits. They are native to the Americas but are now grown worldwide.

Starting Pepper Plants

To start pepper plants:

1. Start seeds indoors 8-10 weeks before the last frost date in your area
2. Sow seeds 1/4 inch deep in seed starting trays or pots filled with seed starting mix
3. Keep soil moist but not soggy and maintain a temperature of 75-80°F (24-27°C)
4. Provide plenty of light, using grow lights if necessary
5. Transplant seedlings to individual pots when they have their first set of true leaves

Planting Peppers Outdoors

Peppers should be planted outdoors after the last frost date in your area and when soil temperatures have warmed. To plant:

1. Harden off seedlings by gradually exposing them to outdoor conditions over a week
2. Choose a sunny location with well-draining soil
3. Space plants 12-24 inches apart, depending on the variety
4. Plant seedlings at the same depth as they were in their pots

Harvesting Peppers

Peppers are typically ready to harvest 60-90 days after transplanting, depending on the variety. To harvest:

1. Pick fruits when they have reached their mature size and desired color
2. Use pruning shears or scissors to cut the fruit from the plant, keeping a small portion of the stem attached
3. Harvest regularly to encourage continued production
4. Pepper plants can produce fruit for several weeks to a few months, depending on the variety and growing conditions.

Saving Pepper Seeds

To save seeds from peppers:

1. Choose fully ripe, healthy fruits from your best plants
2. Remove the seeds from the pepper and spread them on a paper towel to dry
3. Allow seeds to dry completely, which may take a few days to a week
4. Store dried seeds in an airtight container in a cool, dry place

Common Pepper Varieties

Some commonly grown pepper varieties include:

Sweet Peppers

• Bell: Large, blocky fruits with a sweet, mild flavor; available in green, red, yellow, and orange; 0 SHU (Scoville Heat Units)
• Banana: Long, tapered fruits with a mild, tangy flavor; typically yellow but can also be red or orange; 0-500 SHU
• Cubanelle: Long, tapered fruits with a mild, slightly sweet flavor; usually green but can turn red when ripe; 0-500 SHU
• Pimiento: Small, heart-shaped fruits with a sweet, mild flavor; commonly used for stuffing olives; 100-500 SHU
• Shishito: Small, slender fruits with a mild, slightly sweet flavor; often blistered or grilled; 50-200 SHU

Hot Peppers

• Poblano: Large, heart-shaped fruits with a mild to moderate heat and earthy flavor; often roasted and peeled for use in Mexican dishes like chiles rellenos; 1,000-2,000 SHU
• Anaheim: Long, slender fruits with a mild heat and slightly sweet flavor; often used for roasting or stuffing; 500-2,500 SHU
• Jalapeño: Medium-sized fruits with a moderate heat and slightly fruity flavor; commonly used in Mexican cuisine; 2,500-8,000 SHU
• Serrano: Small, slender fruits with a high heat level and bright, fresh flavor; often used in salsas and sauces; 10,000-23,000 SHU
• Cayenne: Long, thin fruits with a high heat level and slightly sweet, earthy flavor; often dried and ground into powder; 30,000-50,000 SHU
• Thai Chili: Small, slender fruits with a high heat level and slightly sweet, spicy flavor; commonly used in Thai and other Southeast Asian cuisines; 50,000-100,000 SHU
• Habanero: Small, lantern-shaped fruits with an intense heat and fruity, citrusy flavor; used in Caribbean and Latin American cuisine; 100,000-350,000 SHU
• Scotch Bonnet: Small, squat fruits with an intense heat and fruity, slightly sweet flavor; similar to habaneros and used in Caribbean cuisine; 100,000-350,000 SHU
• Ghost (Bhut Jolokia): Small, wrinkled fruits with an extremely high heat level and fruity, slightly sweet flavor; one of the hottest peppers in the world; 855,000-1,041,427 SHU
• Trinidad Scorpion: Small, wrinkled fruits with an intensely high heat level and fruity, slightly floral flavor; one of the hottest peppers in the world; 1,200,000-2,000,000 SHU
• Carolina Reaper: Small, wrinkled fruits with an extremely high heat level and fruity, slightly sweet flavor; currently holds the record for the world's hottest pepper; 1,400,000-2,200,000 SHU

Uses as Food

Peppers are versatile in the kitchen and can be used in a variety of dishes:

• Eaten fresh in salads, sandwiches, or as a snack
• Cooked into sauces, soups, stews, and stir-fries
• Grilled, roasted, or stuffed as a side dish or main course
• Dried and ground into spices, such as paprika or chili powder
• Used as a key ingredient in many cuisines, such as Mexican, Thai, and Chinese