Green Small Chili

Chili Pepper

Chili pepper is a widely grown spice fruit, valued both for its sharp, spicy flavor and its versatility in cooking. The pods come in a variety of shapes, sizes, and colors — from green to red, yellow, or even orange when ripe. Depending on the variety, chili peppers range from mildly hot to extremely pungent, thanks to the natural compound capsaicin. They are used fresh, dried, or processed into powders, sauces, and seasonings.

- Availability

Chili peppers are available year-round in tropical and subtropical regions, with peak harvest seasons depending on the variety and growing location.

- Storage Guidelines

Transport & Storage: Fresh chili peppers should be stored at 7–10˚C with moderate humidity to prevent shriveling. For long-term storage, drying or refrigeration is recommended.

In Store: Chilis are best displayed in the refrigerated fresh produce section to extend shelf life and retain quality.

- Planting and Harvest

At the farm

Chili plants thrive in warm climates with plenty of sunlight. They are small to medium-sized shrubs that can grow up to 1 metre tall. The plants usually start producing fruit within 3–4 months after planting.

Harvesting is done by hand, selecting fully matured fruits depending on the desired color stage (green or red). Regular picking promotes continuous fruiting throughout the season.

After harvest, chili peppers are sorted based on size, color, and quality. They are then packed in cartons or crates, typically ranging from 5–10 kg, for distribution and export.