November is recognized as National Pepper Month in the United States, a time to honor one of the most colorful and adaptable crops on earth. Though the exact origin of the observance is unclear, agricultural educators use the month to spotlight pepper diversity, health benefits and value to both home gardens and commercial farms.
According to the North Carolina Cooperative Extension, the celebration encourages gardeners and cooks alike to explore the world’s thousands of pepper varieties—ranging from sweet to scorching.
Peppers, part of the Capsicum genus, originated in Central and South America and were domesticated thousands of years before European contact. They reached North America through the Columbian Exchange and became staples in Southern gardens. The University of Georgia Cooperative Extension, headquartered in Athens and serving every county in Georgia, notes that peppers thrive in warm weather and well-drained soil, making them a perfect match for the state’s growing conditions.
Every pepper, whether mild or fiery, contains capsaicinoids—the natural compounds that give heat to hot peppers. The key difference is concentration. Bell peppers contain only trace amounts of capsaicin, making them taste sweet rather than spicy. The heat lives primarily in the white pith (the white, spongy inner tissue that connects the seeds to the fruit’s outer wall) and seeds, which is why removing those parts can reduce a pepper’s hot and spicy effects.
Peppers also have a chameleon-like quality. Green peppers are unripe versions of red, yellow, and orange peppers. As they ripen, their sugar and vitamin content increase, giving a sweeter flavor and higher antioxidant value. According to the UGA Extension, fully ripened peppers provide more beta-carotene, lutein, and vitamin C than their unripe counterparts. They can also range from tiny one-inch chilies to hefty bell peppers the size of a softball.
In Augusta and across the CSRA—classified as USDA Hardiness Zone 8b—peppers grow easily once the soil warms to around 70 degrees Farienheight. The University of Georgia Cooperative Extension recommends planting in full sun, spacing plants 12 to 24 inches apart in rows about 3 feet apart, and maintaining a soil pH of 6.0 to 6.5. The Farmers’ Almanac, an agricultural and weather guide, echoes that peppers need well-drained, nutrient-rich soil and consistent moisture. Both sources stress the importance of mulching to retain water and reduce weeds.
The University of Georgia Cooperative Extension recommends fertilizing peppers with a 10-10-10 balanced fertilizer or compost. The numbers refer to the percentage of the three primary nutrients plants need: 10% nitrogen for leaf and stem growth, 10% phosphorus for root and fruit development, and 10% potassium for overall plant health and disease resistance. The remaining 70 percent is filler that helps distribute nutrients evenly. This balance makes 10-10-10 an excellent all-purpose fertilizer for vegetables like peppers. Water consistently using drip irrigation to avoid leaf disease.
Peppers can grow in the ground or in raised beds and containers—just make sure pots hold at least five gallons of soil for proper root development. With Georgia’s mild winters, peppers can even be grown year-round using greenhouses or indoor grow lights. Maintain daytime temperatures between 70 and 80 degrees Farienheight and nighttime temperatures above 60 degrees. Provide 12 to 16 hours of artificial light daily and moderate humidity. This setup lets you harvest peppers long after outdoor crops fade.
Peppers, like tomatoes, can be classified as either determinate or indeterminate based on their growth and fruiting habits. Determinate varieties grow to a specific height, produce a concentrated crop of fruit, and then stop flowering. These types are ideal for gardeners with limited space or those who prefer a single, heavy harvest.
Examples include Ace, a compact, early-maturing sweet bell pepper, and California Wonder, a classic bell pepper variety known for its uniform size and dependable yield. Indeterminate peppers, on the other hand, continue to grow and produce fruit throughout the season until frost. These plants tend to be taller and more vigorous, often requiring staking or support. Jalapeño M and Cayenne Long Slim are two indeterminate types that perform well in warm climates like Georgia, providing a steady supply of peppers over several months.
Pests such as aphids, thrips, and pepper weevils are common in Georgia. The University of Georgia Cooperative Extension advises rotating crops, monitoring leaves for damage, and avoiding planting peppers near other members of the nightshade family like tomatoes or eggplants. Companion plants such as marigolds, basil, onions, and garlic naturally repel pests.
Peppers are usually grown from seed, started indoors six to eight weeks before transplanting. They can also be propagated from cuttings in warm, moist soil. To encourage productivity, mature peppers should be regularly harvested to stimulate continued fruiting.
According to the Farmers’ Almanac, outdoor fall planting of peppers in Georgia is possible if done by late July or early August. Later plantings risk frost damage unless protected by row covers or greenhouse structures.
What about animals and peppers—a question asked by many backyard gardeners and farmers. Bell peppers are generally safe for dogs to eat in moderation. According to the American Kennel Club, red, green, and yellow bell peppers are non-toxic and provide vitamin C, beta-carotene, and fiber. However, dogs should never be given spicy varieties since capsaicin can cause stomach upset or discomfort. Raw bell pepper slices make a crunchy, low-calorie dog treat, but avoid seasoning or oils.
Chickens, on the other hand, are a totally different story. Poultry lack the receptors required to detect capsaicin, meaning they cannot taste heat. UGA Extension poultry specialists state chickens can safely eat hot peppers, including jalapeños and cayennes, without distress.
In fact, capsaicin has mild antimicrobial benefits that may support flock health and immunity. Feeding fresh, dried, or chopped peppers into feed can add nutrients like vitamins A and C, but it should be done as part of a varied diet, not as the main feed. Peppers do not change the flavor or color of the eggs, though brightly colored peppers can make yolks slightly richer due to their carotenoid content.
Peppers also excel in preservation. Drying them extends shelf life and opens up creative uses. Once dried—whether by air, oven, or dehydrator—peppers can be ground into powders like paprika or chili flakes to create custom seasoning blends. Sweet peppers make excellent powder bases for mild seasoning salts, while hot varieties deliver heat perfect for spicy salsas. Store the dried products in airtight containers away from sunlight to maintain flavor.
And if you prefer your peppers fresh and flavorful, the University of Georgia Cooperative Extension offers a healthy stuffed pepper recipe adapted for local tastes.
Cut the tops off four large bell peppers and remove the seeds. In a skillet, cook one pound of lean ground turkey until browned. Add one diced onion, one diced zucchini, and a cup of mushrooms, then stir in one cup of cooked brown rice, one can of diced tomatoes, garlic powder, Italian seasoning, salt, and pepper. Spoon the mixture into the pepper shells, stand them upright in a baking dish, and cover with foil. Bake at 350 degrees Farienheight for about 40 minutes, or until the peppers are tender. Stir in a few spoonfuls of low-fat Greek yogurt before serving for a creamy, protein-rich finish. The recipe comes from UGA Extension’s Fresh Choices for Healthy Families program, which promotes nutritious Georgia-grown meals.
National Pepper Month is more than a calendar event—it’s a reminder that peppers can add color to our gardens, health to our diets, and even enrichment to our animals’ lives. From greenhouse harvests to seasoning salts, from the field to the frying pan, peppers prove that flavor and vitality can thrive in November.
Nick Lovett is an independent journalist with over 20 years of experience in news media and marketing. A former writer for Aiken Standard and Fort Gordon’s Signal newspaper, she focuses on human interest stories that highlight resilience, community and positive change.
