Pepper, Chili

History History Paprika, red pepper, and cayenne pepper are ground condiments made from the juiceless ripe, dried pods of plants commonly known as “chili peppers” or “chilies.” They are indigenous to Mexico, Central America, the West Indies, and much of South America. Peppers belong to a large and varied botanical family. The different varieties vary in their pungency, aroma, size and color. Columbus brought them to the Old World, and Spain, particularly, has a whole variety of dishes, using the fleshy variety – stuffing them, roasting them, using them in sauces; for they are a perfect complement to olive oil. The unripe green peppers are especially loved in the West Indies. Source: “Hot Peppers”, Curt Robinson Season, Ripeness and Storage State Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Arizona                         California                         In-Season   Season Chili peppers are grown year-round in California Ripeness Select peppers with good rich color that are plump and firm with a thick, glossy flesh. Avoid those that look wilted, have soft spots, shriveled skin and any signs of deterioration. Storage May be refrigerated wrapped loosely in a plastic bag.