Harvesting and processing chilies: How to achieve full spiciness

When chilies are ripe

After sowing in March and a sunny summer, the harvest season for chili peppers ( Capsicum annuum ) begins at the end of July. These heat-loving plants originally come from Central and South America and thrive particularly well in warm, sunny locations. A sure sign of ripeness is the color change: the skin of the pods changes color – depending on the variety – from green to yellow and orange, and finally to a vibrant red or purple. The coloring usually starts at the tip of the fruit and progresses towards the stem. A simple ripeness test also helps: gently squeeze the pod between your fingers. If it yields slightly at the stem end, it is ready to harvest. Always use sharp scissors or a knife for harvesting. The delicate fruits should not be torn off to avoid damaging the plant and the fruit.

Colors and variety

The fruits of a chili plant do not ripen at the same time.

The ripening process is easily recognizable in almost all varieties by the color change. 'Brown Egg', for example, ripens from green to purple, while 'NuMex Twilight' goes through all the colors from beige to orange to red. The yellow-ripening variety 'Sarit Gat' is considered particularly high-yielding. An exception is the 'Jalapeño' – it usually remains green even when ripe. Since not all fruits on a plant ripen at the same time, a colorful display with differently developed pods is often visible. It's worth waiting to harvest until the fruits have reached their final color. Only then are the aroma, spiciness, and nutrients fully developed.

How spicy is my chili?

Chilies bring the necessary heat to cooking. They go particularly well with dips and stews.

The Scoville scale indicates how hot a chili pepper is – more precisely, how much it needs to be diluted before the heat is no longer noticeable. The scale ranges from zero for bell peppers to over two million for extremely hot varieties. For comparison, jalapeños have a Scoville rating of 2,500 to 8,000 and are considered mild. Habaneros reach values of 100,000 to 350,000, while the legendary Carolina Reaper, with 1,400,000 to 2,200,000 Scoville units, is among the hottest in the world. Capsaicin, an alkaloid that activates the skin's heat receptors, is responsible for the burning sensation. It not only has antibacterial properties but also stimulates metabolism, promotes digestion, and can aid in weight loss. Capsaicin is also said to promote the release of endorphins, the body's natural painkillers. If you overdo it when tasting, you can reduce the spiciness with cream, bread or potatoes – water, on the other hand, hardly helps.

The kraut&rüben tip:

Fresh or dried – chilies are easy to use to make spicy sauces and dips . Homemade sauces will keep for up to a year in sterilized jars. The variety you use depends on the desired level of spiciness. Start with a small amount and gradually increase the heat, as even on the same plant, the spiciness of individual chilies can vary considerably.

Harvest seeds and sow new ones

After harvesting, it's worth collecting seeds for the next season . To do this, cut open ripe pods, scoop out the seeds with a teaspoon, and dry them on kitchen paper. It's best to wear gloves while doing this, as capsaicin can stick to your fingers and is extremely unpleasant if it comes into contact with your eyes or mucous membranes. Chili peppers are usually self-fertile. However, if several varieties were planted close together, cross-pollination can occur. The offspring will then differ from the parent plant – making the next season all the more exciting.

How to preserve chilies

Thin-walled chili varieties dry best in a shady, airy place.

Freshly harvested chilies have a particularly intense flavor, but their shelf life is limited. They stay fresh for about a week in the refrigerator and a maximum of three days at room temperature. To enjoy the harvest for as long as possible, there are various preservation methods .

Freezing: Deseeded and chopped chilies can easily be frozen. Flavor and vitamins are preserved in the freezer for up to a year – however, the pods lose some of their crispness when thawed.
Drying: Thin-walled varieties like 'Aji', 'Cayenne', 'Tepin', or 'Thai Chili' are particularly well-suited for drying. The pods are tied into bundles with twine and hung in a well-ventilated, partially shaded location. After three to six weeks, they are dry enough to be ground into powder. Grinding only the fruit walls yields a milder spice, as the seeds contain most of the heat. Thick-walled varieties like 'Elephant' or 'Corno di Toro' require drying in an oven at a low temperature (approx. 50°C) for several hours.
Pickling: Another option is pickling in oil or vinegar. The chilies – whole or chopped – are placed in a clean canning jar, covered with vinegar or oil, and optionally seasoned with chopped onions and spices. This way they will keep for several months.