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Peppadew
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Peppadew is a trademarked brand name of South African food company Peppadew International (Pty) Ltd. for a pickled version of the Juanita pepper.[1] Peppadew International produces and markets a variety of food products under the Peppadew brand, including jalapeño peppers, Goldew peppers, pickled onions, hot sauces, pasta sauces and relishes, but is best known for its sweet piquanté pepper (a cultivar of Capsicum baccatum) grown in the Limpopo province of South Africa.[2]
Key Information
History
[edit]Peppadew International and the Peppadew brand was founded in 1995 after founder Johan Steenkamp discovered a sweet piquanté pepper in the Eastern Cape of South Africa. Upon discovery of the pepper, plant breeders' rights were applied for and obtained with the South African Department of Agriculture, Forestry and Fisheries in order to protect the species.[3] Johan Steenkamp started cultivating and processing the peppers in the Tzaneen region of South Africa, where Peppadew International's factory is still based today. Steenkamp later sold his interest in the company in 2004.[4]
Peppadew International were the first to market this type of pepper. Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between red peppers and cherry tomatoes.[5]
In 2011 Bon Appetit published a recipe for Pimento Mac & Cheese calling for Peppadews, then had to run a follow-up piece telling readers how to find the peppers.[6] In 2016 the Baltimore Sun reported that there was a black market for the pepper's seeds.[7]
Processing
[edit]
Peppadew brand peppers are grown into seedlings from hand-selected seeds for six to eight weeks. They are then transferred to contract farmers who then grow the peppers under the guidance of Peppadew International's agricultural team. The raw peppers are then harvested and sent to Peppadew International's processing facility where the peppers are de-seeded, treated and bottled in a unique brine.[8]
See also
[edit]References
[edit]- ^ "Peppadew Peppers | Cook's Illustrated". www.cooksillustrated.com. Archived from the original on 10 June 2020. Retrieved 10 June 2020.
- ^ "About Peppadew International". Peppadew International (Pty) Ltd. Archived from the original on 24 October 2020. Retrieved 29 June 2018.
- ^ "Government Gazette No 32004". South African Government. 13 March 2009. p. 13. Archived from the original on 4 June 2011. Retrieved 26 April 2009.
- ^ "PEPPADEW® Brand, Story & Company". PEPPADEW® International. Archived from the original on 24 October 2020. Retrieved 28 July 2020.
- ^ Hultquist, Mike (7 January 2020). "Peppadew® Peppers (Sweet Piquanté) – Everything You Need to Know". Chili Pepper Madness. Archived from the original on 1 November 2023. Retrieved 2 June 2023.
- ^ McCracken, Janet (11 April 2011). "Where to Buy the Elusive Peppadew". Bon Appétit. Archived from the original on 10 June 2020. Retrieved 10 June 2020.
- ^ Ericson, Edward Jr. "'Thugs,' armed guards, and the black market for delicious patented pickled peppers". baltimoresun.com. Archived from the original on 10 June 2020. Retrieved 10 June 2020.
- ^ "PEPPADEW® History & Brand Story | PEPPADEW® South Africa". www.peppadew.co.za/. 25 May 2020. Retrieved 25 April 2024.
External links
[edit]
| C. annuum var. annuum |
|
|---|---|
| C. annuum var. glabriusculum | |
| C. chinense |
|
| C. frutescens | |
| C. baccatum | |
| C. pubescens | |
Peppadew
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Description
Botanical Classification
The Peppadew pepper is classified as a cultivar of Capsicum baccatum in the genus Capsicum and the Solanaceae family, which encompasses nightshades such as tomatoes and potatoes.[4][5] This taxonomic placement sets it apart from the more widely cultivated Capsicum annuum species, which includes varieties like bell peppers and jalapeños.[4] Peppadew originated as a naturally occurring sweet piquanté pepper first identified in South Africa during the mid-1990s.[1] Following its discovery, plant breeders' rights for the variety were obtained by Peppadew International from the South African Department of Agriculture, ensuring controlled propagation and commercialization.[6] Despite its cherry-like appearance, Peppadew is not a hybrid of a pepper and a tomato, nor is it closely related to cherry peppers (Capsicum annuum); it represents a distinct chili pepper variety within Capsicum baccatum.[7][4] Botanically, its mild spiciness is quantified at less than 650 Scoville Heat Units (SHU) based on total capsaicinoids for mild variants, milder than a poblano pepper (1,000-1,500 SHU) and far below the typical heat range of many C. baccatum cultivars.[4]Appearance and Flavor Profile
Peppadew peppers are small, round fruits that closely resemble cherry tomatoes in shape and size, typically measuring 3-4 cm in diameter with a bright red coloration when mature.[8] Their skin is smooth to slightly wrinkled, and they possess a firm, crisp texture that contributes to their appealing mouthfeel.[9] The flavor profile of Peppadew peppers combines natural sweetness derived from their sugar content, mild piquancy from low levels of capsaicinoids (less than 650 Scoville Heat Units for mild variants), and subtle fruitiness reminiscent of tropical notes.[4] This balanced taste was refined through selective cultivation of the wild variety discovered in South Africa, emphasizing its inherent sweet-tangy character with just a gentle heat.[1] A notable variation is the Goldew pepper, a golden-yellow cultivar developed subsequently to offer color diversity while maintaining a similar size and firm texture, though with even less heat (0 SHU).[10] Compared to other mild peppers, Peppadews provide less heat than jalapeños (2,500-8,000 SHU) but more tangy fruitiness than bell peppers (0 SHU), setting them apart in sensory experience.[2]History
Discovery
In 1993, businessman and farmer Johan Steenkamp discovered a wild bush bearing small, bright red peppers while vacationing at his holiday home in the Eastern Cape of South Africa.[3][11] The peppers, which exhibited a distinctive sweet and mildly piquant flavor, caught his attention due to their unique taste profile, prompting him to collect seeds from the ripened fruit of the mother plant for further evaluation.[3] This serendipitous find represented an unnamed variety of Capsicum baccatum growing naturally in the region.[11] Steenkamp initially identified the peppers as having strong potential for commercial cultivation, leading him to cultivate the collected seeds and test their viability.[3] To confirm their uniqueness, he consulted botanists at the Council for Scientific and Industrial Research (CSIR), who verified the plant as a distinct chili variety separate from local wild peppers.[3][11] Early efforts involved overcoming challenges in distinguishing this specimen from similar indigenous varieties and ensuring its genetic stability through selective propagation.[3] In the mid-1990s, Steenkamp secured intellectual property protection by registering international plant breeders' rights for the variety, safeguarding its development and exclusive use.[11] This pivotal step formalized the path toward commercialization, culminating in the incorporation of Peppadew International in 1995 to oversee the pepper's research, development, and production.[12]Commercialization
Peppadew International (Pty) Ltd was established in the mid-1990s following the 1993 discovery of the unique piquanté pepper, with its headquarters in Johannesburg, South Africa, and initial production commencing in a modest facility in Tzaneen, Limpopo.[13][3] Founder Johan Steenkamp sold the company to Denny Mushrooms around 1999, after which he continued to receive royalties; this transaction paved the way for expansion, further accelerated in 2004 when AVI Limited acquired Denny Mushrooms for R197.5 million, enabling broader market penetration under new ownership.[14][15][3] Key milestones in the brand's growth include exports reaching over 25 countries by the 2010s, reflecting successful international distribution to major retailers and food manufacturers.[1] The product gained notable media recognition, such as a 2011 Bon Appétit article featuring a pimiento mac and cheese recipe that spotlighted the peppers' elusive appeal and directed readers to purchase cases directly from the company.[16] In 2016, The Baltimore Sun reported on a burgeoning black market for Peppadew seeds, driven by the variety's 20-year patent restrictions that limited legal access and underscored the brand's commercial value.[17] The commercialization strategy centers on robust intellectual property protection, including international plant breeders' rights for the pepper variety and a registered trademark for "Peppadew" applied specifically to the pickled product, ensuring exclusivity in the market.[3] Marketing efforts highlight the brand's South African origins, positioning the peppers as an authentic addition of "South African zest" to global cuisines while maintaining high-quality standards in production and distribution.[1]Production
Cultivation
Peppadew peppers, known botanically as a cultivar of Capsicum baccatum, are primarily cultivated in the Limpopo province of South Africa, particularly in the Tzaneen region, under strict guidelines provided by Peppadew International to a network of contract farmers, sourcing from a network of approximately 66 black-owned farms.[18][12][19][20] This model supports more than 40,000 seasonal workers, over 90% of whom are women, many from local rural communities, with agronomists offering weekly training, customized fertilization and spraying programs, and adherence to food safety standards to ensure varietal purity through certified seedlings.[12][20] The growth cycle begins with hand-selected seeds germinated in controlled environments for 6–8 weeks to produce robust seedlings, which are then supplied to farmers for transplanting in September.[18] These are planted manually or mechanically at 300 mm spacing within rows and 2 m between rows, achieving about 17,000 plants per hectare in well-drained soils enriched by crop rotation with maize to prevent pest buildup.[18][19] The subtropical climate of Limpopo, featuring warm days and mild nights above 13°C, is ideal, though the plants are highly sensitive to frost and cold, necessitating protection to avoid crop damage or fruit wrinkling.[18][19] Irrigation via drip systems provides 5 mm per hectare daily at peak growth to maintain consistent moisture without waterlogging.[18][19] Harvesting occurs manually from mid-January to late May, roughly 90–120 days after transplanting, when fruits reach full red ripeness and weigh 6–15 g each, with pickers visiting fields weekly or twice weekly during peak periods using about eight laborers per hectare.[18] Yields typically target 20–30 tons per hectare under optimal conditions.[18] Challenges include managing pests such as bollworms and fruit flies through integrated programs, including fungicides and foliar supplements to prevent blackspot, while avoiding excessive chemical use to uphold organic-like quality.[18] Sustainability is emphasized through annual audits under the Sustainability Initiative of South Africa (SIZA), soil sampling for precise fertilization, crop rotation, energy conservation, and recycling to minimize environmental impact.[12][18][19]Processing
After harvest, the ripe Peppadew peppers, primarily sourced from farms in South Africa's Limpopo region, are transported to the company's processing facility in Tzaneen for transformation into the final product.[13] At this 10,000-square-meter modern plant, operations begin with de-seeding, which is performed manually to remove the cores and seeds, ensuring the peppers retain their shape and mild heat profile while eliminating bitterness.[13] This labor-intensive step, employing thousands of seasonal workers, is followed by thorough washing in water to remove any residues and a rigorous quality inspection to select only uniform, undamaged peppers that meet strict visual and size standards.[21] The de-seeded and cleaned peppers are then immersed in a proprietary sweet-sour vinegar brine composed of vinegar, sugar, and salt, which preserves the product while infusing it with the characteristic tangy-sweet flavor that defines Peppadew peppers.[22] This brining process not only enhances taste by balancing the peppers' natural piquancy but also lowers the pH to approximately 3.0–3.5, creating an acidic environment that inhibits microbial growth for safe, long-term storage.[9][22] The peppers remain in the brine for a controlled period under hygienic conditions to achieve consistent flavor and texture. Following brining, the peppers undergo pasteurization through heat sterilization to further extend shelf life, allowing unopened containers to remain viable for up to two years when stored in a cool, dark place.[9] They are then packaged into glass jars, tins, or pouches, with options including whole peppers, sliced varieties for easier use, or stuffed forms filled with ingredients like cheese or cream cheese during the filling stage.[13] Throughout production, quality control measures include batch testing for pH consistency, microbial safety, and sensory attributes, adhering to international food safety standards to ensure every jar delivers the expected crispness and flavor.[1]Culinary Uses
Applications in Cooking
Peppadew peppers, known for their sweet-piquant flavor, serve versatile roles in cooking, often as appetizers stuffed with cheese or cream cheese mixtures, enhancing charcuterie boards and meze platters with their tangy bite.[23][24] They also function as toppings for pizzas and burgers, where chopped or whole peppers add a burst of sweetness and mild heat to complement savory elements like pepperoni or bacon.[25][26] In salads, they integrate seamlessly, providing crunch and acidity, as seen in autumn salads dressed with a Peppadew-infused vinaigrette.[27] Recipe examples highlight their adaptability; for instance, they feature in pimento-style mac and cheese, where finely chopped Peppadews replace traditional pimentos for a bolder, pickled twist in creamy cheese sauces.[28] In stir-fries and wraps, such as spicy chicken or vegetarian falafel versions, they contribute sweetness to balance heat and herbs.[29] South African-inspired braais incorporate them into skewers or as accompaniments to grilled meats, echoing their origins with boerewors or mielies.[30] Pairings often include soft cheeses like goat or feta for stuffing, cured meats such as salami for wraps, and wines like crisp Pinot Grigio or rosé to cut through their brine.[31][32][33] Preparation tips emphasize draining the brine to control intensity, followed by patting dry before stuffing or chopping for salsas and relishes, which intensifies their natural sweetness when grilled briefly over medium-high heat.[24][34] For adaptations, vegan versions use plant-based cheeses or hummus fillings, while rinsing thoroughly after draining reduces sodium for low-sodium diets without altering texture.[35][36][37] Their popularity extends to global fusion cuisine, appearing in American snacks like cheese-stuffed poppers and European antipasti platters, where they bridge sweet and spicy profiles across diverse palates.[38][39]Commercial Products
The core lineup of Peppadew-branded products features whole mild sweet piquanté peppers preserved in brine, typically available in 400g jars, alongside sliced versions such as hot jalapeño slices for versatile use.[40] Stuffed variants include piquanté peppers filled with soft cheese, offering bite-sized options ideal for appetizers.[41] Extended products expand into sauces like the original spicy piquanté pepper sauce and garlic-infused variants, as well as relishes such as chunky atchar pickles in mild vegetable or jalapeño flavors.[40] Sandwich spreads incorporating Peppadew peppers are also produced under related branding, while award-winning PEPPADEW® Bites, including recent 2-star Great Taste Awards 2024 winners like Sweet Jalapeño Halves and Chipotle Crunch, serve as ready-to-eat appetizers in flavors like mac and cheese or pizza herb.[42][43][44] The brand introduced Goldew peppers in 2013, a milder golden variant of the sweet piquanté pepper, available in whole 400g jars.[10][45] These products are distributed globally through supermarkets, delis, and online retailers, with packaging options ranging from 140g to 1kg jars and larger bulk cans up to 105oz for foodservice.[46][47] Pricing trends for standard 14oz (approximately 400g) jars hover around $5-10, depending on the retailer and region.[48] Since the 2004 ownership change to MCA Investments Trust, the brand has pursued innovations including limited-edition flavors for Bites to reflect evolving market demands.[14][49]Nutrition and Health
Nutritional Composition
Peppadew peppers, also known as piquanté peppers, provide a low-calorie option in their processed form. According to official product information, a typical serving of 30 grams (approximately 3-4 whole peppers, drained) contains about 27 calories, derived primarily from carbohydrates.[50] This serving includes 0 grams of fat, 1 gram of protein, 6 grams of total carbohydrates (of which 6 grams are sugars, largely from the brining process), and 0.5 grams of dietary fiber.[50] Key micronutrients include vitamin C from natural sources and added ascorbic acid. Sodium is present at approximately 70 milligrams per 30-gram serving due to the brining process, which uses a vinegar-sugar brine with salt for preservation through a pH-balanced acidic environment, while ascorbic and citric acids help maintain antioxidant levels.[50] Trace amounts of capsaicin, responsible for the peppers' mild heat of approximately 280 Scoville Heat Units (with total capsaicinoids under 650), add minimal but bioactive compounds.[4][2] The brining process enhances preservation without significant nutrient loss in core macronutrients. Whole Peppadew products retain this profile, but stuffed varieties, such as those filled with cheese, increase calories to around 49 per serving due to added fats and proteins from the filling.[51] Compared to other pickled vegetables like olives (approximately 115 calories per 100 grams) or cucumbers (11 calories per 100 grams), Peppadew peppers offer a moderate caloric density, supported by their natural water content and minimal fat.[52]| Nutrient | Amount per 30g Serving | % Daily Value* |
|---|---|---|
| Calories | 27 kcal | - |
| Total Fat | 0 g | 0% |
| Protein | 1 g | 2% |
| Total Carbohydrates | 6 g | 2% |
| Sugars | 6 g | - |
| Dietary Fiber | 0.5 g | 2% |
| Sodium | 70 mg | 3% |