In 1993, the Red Savina Habanero held the title of the hottest pepper on Earth.  That same year, during my produce identification class at the Culinary Institute of America, I met a chef who would lead me on an unquenchable garden-to-table journey.  While the Habanero held the magical title of the world’s hottest pepper from 1993 to 2006, the lessons I learned in that single class continue to reign supreme.  With his unique storytelling style and clever visualizations, the chef sparked a series of garden-to-table eureka moments that continue to inspire me to this day. The life stages of a pepper is a remarkable journey.

The morning started with our class entering a large prep kitchen to discover table after table with peppers and examples of how we could and eventually would use the vast array of peppers.  Only a few of us in the class had been farmers or recreational gardeners, so embarking on this journey, we had no idea how far we would push the limits of this common nightshade plant. 

Our instructor said, “Peppers are a cornerstone ingredient in cuisines worldwide, offering a wide range of flavors, colors, and heat levels based on its various growth stages.  Yes, peppers go through various stages of growth, and we can utilize each stage for different culinary purposes.”  That simple phrase instantly transformed how I would garden and cook.   

“The More I Learn, The More I Realize How Much I Don’t Know.” – Albert Einstein

Let me follow my instructor’s lead and impart some knowledge to you through planting the literal seed of knowledge and hope that the seed becomes bounties full of food and inspiration.

Growth Phase One:  The Seed

  • The Description:  Pepper seeds, while they are small, flat, and typically light-colored, are the starting point for growing new plants.
  • The Culinary Use: 
    • Spice Blends:  Ground pepper seeds are often included in chili powders and spice blends to add heat and flavor.
    • Pickling:  Seeds left in pickled peppers can intensify heat and flavor while adding a crunchy texture.  Some seeds have antimicrobial properties that help naturally preserve during the pickling process.
  • Nutrition:  Vitamin A and C, Iron, and Fiber.

Growth Phase Two:  Seedlings, aka Microgreens

  • The Description:  Young baby pepper plants (Microgreens), harvested when just a few inches tall, with tender stems and leaves.  When they first sprout, the first leaves are generally bright green.  Depending on the variety of peppers, you may notice hints of purple or red as they grow.
  • The Culinary Use:
    • Salads:  added to mixed greens or grain-based salads, Microgreens are used as a garnish or added as part of a salad for a mild, peppery flavor with a slight crunch
    • Sandwiches and Wraps:  Layer pepper microgreens in sandwiches or wraps for added texture and flavor.
    • Garnishes:  Use as a colorful and flavorful garnish for soups, tacos, omelets, guacamole, or appetizers.
  • Nutrition:  Vitamins A, C, E, and K, as well as antioxidants and carotenoids
  • WARNING:
    • Extreme Warning:  Avoid consuming microgreens from highly toxic nightshade plants like deadly nightshade (Atropa belladonna), which are not cultivated for food consumption.
    • Safety Note about Microgreens:  At the microgreen stage, the plants are still developing, and the levels of toxic compounds are minimal in the edible varieties.  As long as the microgreens are grown from seeds intended for consumption (not ornamental or treated seeds), they are often safe to eat. 
    • Research and Training:  Investigate culinary varieties and use proper preparation methods.  While pepper microgreens are generally safe, consuming excessive amounts of any food can cause digestive discomfort.

Growth Phase Three:  Baby Peppers

  • The Description:  small, underdeveloped fruits that are just beginning to form.
  • The Culinary Uses: 
    • Pickling:  Baby peppers are perfect for quick pickling due to their tender texture and mild flavor
    • Garnishes:  Often used whole as a decorative element to complement a dish
  • Nutrition:  Vitamins A, C, B6, Folate, Potassium, and antioxidants and fiber

Growth Phase Four:  Immature Peppers  – The “Green” Stage

  • The Description:  Peppers that have reached their full size but have not yet ripened.  These are often green and firmer than mature peppers.
    • Examples:  Green jalapenos and green bell peppers
  • The Culinary Uses: 
    • Stuffed Peppers:  Green bell peppers are the traditional choice for stuffing
    • Salsas:  Green peppers like jalapenos or serranos are a common ingredient in fresh salsas
    • Frying:  Immature peppers like shishito, guindilla, or padron are often “blistered” in hot oil and commonly served as appetizers.

Growth Phase Five:  Mature Peppers – Fully Ripened

  • The Description:  Peppers that have ripened to their final color (red, yellow, orange and so on) and developed to their full sweetness or heat.
  • The Culinary Uses:
    • Raw:  Used in salads, crudites platters, or just a simple snack
    • Roasted:  Roasting enhances the sweetness and adds a smoky flavor.
    • Sauces:  Mature peppers like red bell peppers or habaneros are used in sauces and marinades.
  • Seed Saving:  Pick the best peppers to harvest the seeds at this stage.  Remember that when collecting seeds from hot peppers is is recommended to wear gloves.

Growth Phase Six:  Drying – A Name Changer

  • The Description:  Peppers are harvested and dried to preserve them and maintain their concentration of flavors.  They can be sundried, air-dried, and even smoked.
  • The Culinary Uses:
    • Spice Blends:  Dried peppers like cayenne, ancho, and guajillo are normally ground into powders.
    • Stews and Soups:  Rehydrating dried peppers in broths and stews add a bold depth of flavor and spice.
    • Smoky Flavors:  Smoked peppers like the chipotle are commonly used in barbecue sauces and rubs.
  • The Name Changer:  A fresh pepper and its dried counterpart are very different ingredients with a specific role in many culinary dishes.
    • Jalapeno >>>Chipolte
      • Smoked to become chipotle, adding a deep, smoky flavor to sauces and marinades
      Poblano>>>Ancho
      • An ancho and its sweet, raisin-like flavor is perfect for mole sauces
      Poblano>>>Mulato
      • A darker, smokier version of the ancho, containing slight chocolate and licorice flavor.
      Mirasol>>>Guajillo
      • The guajillo brings a fruity and slightly tangy enhancement to many staple Mexican dishes.
      Chilaca>>>Pasilla
      • Pasilla introduces a rich and earthy flavor to stews and sauces.
      Cayenne>>>Cayenne Pepper
      • A familiar spice cabinet favorite, ground cayenne powder is a universal go-to spice for chefs.
      Chile de Arbol>>>Dried Chile de Arbol
      • An intensely hot pepper, perfect for infusing in oils or grinding into hot sauces.
      Pequin>>>Dried Pequin
      • A tiny, spicy pepper with a concentration of heat that is a perfect addition to salsas.
      Cascabel>>>Dried Cascabel
      • Often used in sauces, this nutty, smokey, and strong tropical fruit-flavored pepper brings flavor without much heat.
    • Chihuacle Rojo, Amarillo, and Negro
      • Essential in Oaxacan moles, they offer unique colors and deliver deep, complex flavors.

Growth Phase Seven:  The Processing

  • The Description:  Peppers processed into powders, pickles, or fermented products like hot sauces.
  • The Culinary Uses:
    • Chili Powders:  Ground dried peppers used in a variety of culinary spice blends
    • Pickled Peppers:  Banana peppers, jalapenos, and the mighty pepperoncini are among the popular additions to sandwiches and salads.
    • Hot Sauces:  Fermented peppers create a complex, tangy sauces that range from sriracha to tobacco and beyond.

Peppers Are Predominantly A Globally Culinary Ingredient

After spending an entire day scribbling notes like I was a court stenographer at a high-stakes auction.  Our chef’s vivid explanations, historical recounts, taste testing, and the ultimate culinary pepper show-and-tell, I finally began to understand.  The class was not just an introductory class but the linchpin to my culinary future and my horticulture passion.

I realized that this one key food has globally provided nutrition, been a part of traditions, has been traded, and finally has stood the test of time longer than many people, cities, and countries.  With these examples, let me demonstrate a few regional culinary “Trinities” that use peppers.

Peppers – An Ingredient Globally

  • Cajun and Creole Cuisine (USA)
    • Holy Trinity:  Bell peppers, onions, and celery
    • Dishes:  Gumbo, jambalaya, and etouffee
  • Spanish Cuisine
    • Sofrito:  Peppers, onions, garlic, and sometimes tomatoes
    • Dishes:  Paella, stews, and sauces
  • Italian Cuisine
    • Peperonata:  Bell peppers, onions, and tomatoes
    • Dishes:  Served as a side dish, bruschetta, and sauce
  • Caribbean Cuisine
    • Green Seasoning:  Scotch bonnet peppers, onions, garlic, and herbs
    • Dishes:  Marinades and base flavors for meats, seafood, and stews
  • Chinese Cuisine
    • Chili Oil Base:  Dried chili peppers, garlic, and ginger
    • Dishes:  Sichuan dishes like mapo tofu and dan dan noodles
  • Thai Cuisine
    • Flavor Triad:  Chili peppers, garlic, and shallots
    • Dishes:  Forms the base of curry pastes and stir-fry sauces
  • Indian Cuisine
    • Tadka/Tempering:  Dried red chilies, mustard seeds, and curry leaves
    • Dishes:  Flavor enhancer to dals, curries and rice dishes
  • Korean Cuisine
    • Gochujang Trio:  Chili peppers, garlic, and fermented soybeans
    • Dishes:  Kimchi, stews, and barbecue marinades.

Conclusion

Chefs use peppers at different growth stages for a variety of reasons.  The flavor of a pepper changes as it matures, which opens a variety of different culinary possibilities.  Regarding texture, Immature peppers are firmer, and mature peppers are often softer, sweeter or spicier, and will drastically change a culinary dish.  

Storing and extending a pepper’s shelf life through drying or pickling allows for use at any given time during the off-season.  And who could forget the vast amounts of shapes, sizes, and colors that adds visual interest whenever a pepper is used?

Each stage of a pepper’s life offers unique flavors, textures, and culinary opportunities, making peppers one of the most versatile ingredients in the kitchen.  They contribute complexity and balance to many culinary delights, whether mild, sweet, or fiery.  Their versatility across culinary traditions at any stage of their developmental life crosses countless generations.  It ensures their place as a cornerstone in the culinary hall of fame as one of the most versatile ingredients in the kitchen.