Is the green pepper still green after maturity

Green and white peppers usually remain green after maturity, but some varieties may turn reddish brown. Green Sichuan pepper is an immature fruit of Sichuan pepper, and the color change after maturity is related to factors such as variety and growth environment. Green Sichuan peppercorns are harvested when they are not fully ripe, and their skin presents a bright green color with a unique numbing aroma and fresh breath. Green and white peppers in this state are often used to make Sichuan cuisine, hot pot seasoning, etc., which can add a refreshing numbing flavor to dishes. In most cases, even after maturity, Sichuan peppercorns will maintain their green color tone, especially under artificial cultivation conditions where the color change of the skin is not significant. During the natural maturation process, the skin of a few wild or specific varieties of green and white peppers may gradually turn reddish brown. The numbing taste of this type of Sichuan pepper will be relatively weakened, but the aroma is more mellow, suitable for making Sichuan pepper oil or spice powder. Color changes are usually accompanied by the transformation of internal oil components and flavor compounds in the fruit, and mature Sichuan peppercorns of different colors have their own characteristics in cooking.

When purchasing Sichuan peppercorns in daily life, it is recommended to choose products with bright colors and plump granules according to cooking needs. Fresh green and white peppers can be sealed and refrigerated for storage, while dried green and white peppers should be kept away from light and moisture. Sichuan pepper is a warm spice, and it should be consumed in moderation by those with a hot constitution or in summer to avoid excessive intake that may cause symptoms of internal heat. Reasonable use of Sichuan peppercorns can not only enhance the flavor of dishes, but also help promote appetite and digestion due to the volatile oil components they contain.