Processing Peppers: From Harvest to Spice
Magic Plant Farms is your one-stop shop for hot peppers that are scientifically developed forpeak capsaicin levels. Our peppers meet the highest standards for quality and safety, certified by the FDA and the Global Food Safety Initiative (GFSI). We also proudly offer USDA-certified organic options for our patrons who prefer 100% natural goodness.
From the farms where our peppers grow to the facilities they are processed and packed, every step is handled with the utmost care in state-of-the-art environments. You get products that are:
- Consistent in deliciousness and heat (Scoville Heat Units)
- Laboratory tested for purity and potency
- Optimized for flavor and nutritional value
The Magic Plant Farms Difference
Looking for the hottest Carolina Reapers straight from South Carolina, or the fiery Trinidad Scorpion Peppers sourced from the Moruga village in Trinidad? What about the Habanero peppers from the Yucatán Peninsula (Mexico) or Bhut Jolokia (Ghost Pepper) handpicked from Assam, India?
At Magic Plant Farms, we travel across the world to find the finest quality hottest chili peppers based on their color, quality, heat levels, sustainability, and of course, taste. Cultivated under controlled environmental conditions for biochemically rich profiles, these peppers undergo strict processing, manufacturing, packaging, and quality control procedures in our Tennessee facilities.
This is our process:
Harvesting
We collaborate closely with farmers who prioritize responsible farming and fair work conditions just like we do. These strong relationships ensure our supply chain not only protects the environment but also uplifts the communities where our peppers grow.
All peppers are harvested at the peak of ripeness to ensure optimal flavor and heat. Our experienced farmers closely monitor each crop and choose the perfect time for harvesting to maintain the pristine condition of every pepper. They are mostly harvested by hand to avoid bruising and damage.
Cleaning and Sorting
After harvest, peppers are gently washed to remove soil and if any chemical residues and lightly sprayed (or dipped in chilled water) to preserve freshness. We advance sorting machines equipped with cameras and sensors that can detect subtle variations in color, size, and surface defects. For example, a sorter might use optical scanning to filter out peppers with undesirable qualities, like discoloration or spots.
Grading
The peppers are then graded based on the standards set by the United States Department of Agriculture (USDA) for size, color, and shape. Grade A are our highest quality peppers. They have an even color and size, are free from blemishes and rot, and are perfectly shaped. These are sold fresh in premium markets or used in high-end products where appearance and flavor are paramount.
Grade B peppers are slightly less consistent in color and size and may have minor blemishes. Based on this, they still pack a punch in terms of flavor and heat. These peppers are suitable for processing into products like pastes or powders where the appearance is less important than the flavor. Grade C has a bit more cosmetic defects that make them unsuitable for fresh market sales, but these peppers are still acceptable for use in hot sauces and mashes.
Standards: These criteria align with standards set by organizations like the USDA, which has specific classifications for quality based on visual appearance and texture.
Processing
Finally, our hot peppers are processed into powders, pastes, mashes, sauces, and more. To make our signature homemade chili powder, we carefully control the drying process with dehydrators and drying chambers that allow the air temperature and humidity to set at perfect temperatures (between 125-135°F).
For smoking the peppers, the right type of wood is selected (hickory, pecan, mesquite, or applewood) to make sure it will only enhance the flavor. Smoking temperatures are carefully maintained at a low range, typically around 140-160°F. This slow process can last from several hours to a full day, depending on the desired intensity of the smoke flavor.
We also use cryogenic milling to produce chili powder and chili flakes; this is where peppers are first frozen with liquid nitrogen. The extremely cold temperature makes the peppers brittle, so they can be ground into a very fine powder without heating up. This is the best-known method to preserve the essential oils and flavors of the peppers. Several of our mills are dedicated to specific peppers to avoid cross-contamination.
Throughout the processing stages, samples are regularly tested for quality in terms of flavor, SHUs, and safety (checking for contaminants like bacteria or mold). We are SQF (Safe Quality Food) Level III Certified with an Excellent rating and in compliance with the FSMA (Food Safety Modernization Act) and HACCP (Hazard Analysis Critical Control Point).
Bring the Fire to Your Kitchen Table with Magic Plant Farms
To ensure our processing plants, raw ingredients (i.e., peppers), and finished products consistently meet the rigorous government standards for food safety, we partner with an outside accredited laboratory. Our Research and Development Department uses extremely strict control criteria, so each pepper meets a set quality threshold for predictability in cooking and consumption. From PH levels and viscosity to the amount of sodium meticulously supervised throughout the process.
Whether you buy chili flakes, mash, or dry pepper whole pods, you can count on us for a rich, flavorful, and authentic bite, every single time. Call us at 877-801-9733 or complete this form to reach out to our customer service team.