Why do we eat unripened chili peppers?
Many types of peppers, such as Anaheim peppers, poblano peppers, serrano peppers, and jalapeño peppers - are red when fully ripe and green while immature. However, most of the time I've seen these peppers for sale, they're sold when they're green (unripened).
Is there a particular reason why these peppers are sold before they're fully ripened?
Thanks!
Best Answer
You can get red jalapen?os at some markets, but you're right, most places sell them when they're still green.
They sell them for the same reasons they sell green bell peppers, which includes:
- some people prefer the milder, grassier notes (or just don't know better)
- they're cheaper to produce (don't have to wait for them to ripen, reducing water use)
- they store and ship better (as they're not ripe yet).
- it lowers the risk of losing the harvest (due to weather, blight, etc. from waiting 'til they're fully ripe)
- it reduces the number of field hands needed (as they're not trying to pick all peppers at the peak of ripeness)
- if frees up the field for another planting.
In the case of hot peppers, it's more complex than the simple colored bell peppers -- the ripe peppers are often further processed (smoked or dried) and then sold under a different name:
- chipotle == smoked & dried jalapen?o
- ancho == dried poblano
- colorado == ripe anaheim
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Can you eat unripe chili peppers?
If you still end up with a heap of unripe chillies at the end of the season all is most certainly not lost. They are still very edible indeed. They may not have the sweetness and complexity of a fully ripe chilli, but they will be crunchy and relatively mild instead of hot and fruity (and plenty will be hot too).What to do with green unripe chillies?
8 Answers. Show activity on this post. So yes, chilis get hotter as they ripen (that is, as they turn from green to red). Many chili varieties are picked and sold in stores while still unripe and green (e.g. jalape\xf1o, serrano, poblano), but you will occasionally see ripe, red ones in stores.Are unripe chillies hot?
green jalape\xf1o: What makes them different colors? The big difference between these two peppers is simply age. They are the same pepper, just a green jalape\xf1o is picked early in the ripening process, while a red jalape\xf1o is left on the vine to mature.Study suggests health benefits from spicy food
More answers regarding why do we eat unripened chili peppers?
Answer 2
Whatever the historic reason was: Nowadays it is probably "because customers expect them to be green and taste like a green jalapeno".
Possible reason why jalapenos are among those preferred green: They have a very saturated green color (unlike the pale green of some other annuum varieties), smooth skin and regular shape, so they look good as rings for garnish and give a pleasant texture, while having the right amount of heat for such use.
Color and size of an ingredient are very relevant to some cooks when it comes to choosing ... it is a part of the "presentation" aspect of cooking... "this dish is missing a green, round and delicate element, and could use some heat and fresh-herbal notes... ahh, jalapeno rings..."
Answer 3
Old question, but attempt to an answer by a new member. I can't comment on the varieties mentioned specifically, but have seen similar things happening.
Apart from all the answers provided, I believe it has to do with the taste too. For many (Indian) recipes there is a distinct ask or demand because of taste variation. A green pepper tastes different than red pepper than dried red pepper than crushed pepper.
I have heard about few recipes where it asks for green and (wet/not dried) red peppers because of taste variations.
From personal observations, green pepper taste and texture is definitely different than red, not yet dried, pepper. To me red, not dried pepper tastes somewhat sweeter even though I would find the green one of same verity somewhat hotter.
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