One month before harvesting peppers start doing these things to boost flavor, smokiness, and heat–you’ll be surprised by the results!
Your pepper plants have done the hard flowering work, and fruits are set. What now? As you are counting down the days to harvest, here are tricks you can apply just a month before to boost the flavor and heat of your peppers. Let us see!
Things to Do Before Harvesting Peppers
1. Give Them a Bit of Stress
When peppers experience controlled drought stress, they produce more capsaicin (the compound responsible for their heat).
Interestingly, water stress influences these compounds and increases the heat; less of it also means concentrated sugars and essential oils, which leads to richer flavors and a stronger kick. And this trick works for all kind of chilies and peppers!
Don’t starve your peppers! Reduce watering to 50% of your usual amount. The best trick is to let the soil dry out between waterings slightly more than you usually do to ensure water stress.
Pro Tip: The last two weeks before harvest are the most critical. That’s when you can keep them a bit on the drier to get the spiciest peppers.
2. Increase Sunlight Exposure
Peppers grow best in direct sunlight, which plays a key role in activating capsaicin production. Basically, more sun equals more intense flavor. And if you grow them in shady conditions, your peppers will have milder heat and flavor.
Your peppers should get enough sunlight just 3-4 weeks before the harvest. If you are growing them in containers, move them to the sunniest spot, especially in the afternoon.
If growing them on the ground, trim any overhanging foliage and crossing stems from nearby plants to maximize sunlight exposure and air flow.
Aim for at least 8-10 hours of direct sunlight per day to grow spicy peppers. But provide light afternoon shade if temperatures are scorching hot (above 90F/32C).
3. Cut Back the Nitrogen
Nitrogen encourages leafy growth; at this stage, you want all the energy focused on fruit development. On the other hand, potassium and phosphorus help ripen fruits faster, intensify color, and improve flavor.
So, the best trick is to stop using high-nitrogen fertilizers and switch to a low-nitrogen, high-phosphorus-potassium blend.
This includes a bone meal, kelp meal, or a bloom booster formula (5-10-10 or similar). You can also apply wood ash, which is a tremendous natural potassium source.
4. Prune it Strategically
Peppers, like all plants, have limited energy. Therefore, by removing unnecessary branches and small, undeveloped peppers, you can direct that energy into the ripening fruits. This will help you make them richer in flavor and heat.
But remember that you must selectively prune it this way, as it is not routine. If you’re not careful, you can overdo it and damage the harvest. We suggest pruning some interior branches and the ones that are crossing each other to improve airflow and prevent diseases.
5. Delay Harvest Slightly for Maximum Heat
This is a bonus trick that asks you to be patient, waiting a bit longer for harvest. When you wait slightly longer, you will see more flavorful and hotter peppers because capsaicin levels increase dramatically in the final weeks of ripening.
Wait until the peppers turn their final color (red, yellow, or deep orange, depending on the variety). Then, harvest when the skin starts to wrinkle slightly, which is a sign that the water content is dropping and flavors are intensifying. Pretty neat, right?
Well, now that you know one month before harvesting peppers, you can do this to boost the flavor and heat, why not get on it? Do share your thoughts in the comments below!
