Variety is the spice of life!

Peppers from Canam Fresh

How do we love peppers? Let us count the many ways! Whether red, green, orange, or yellow bell peppers, or specialty peppers, our sweet and spicy peppers deliver lots of flavor. Canam Fresh began by farming bell peppers. We built on the crop’s success to expand our pepper and other offerings and proudly farm them year-round in Canada, the US, and Mexico.

Packaging Solutions

Bell peppers
Bulk
Macro bins
36” cardboard bins
24” cardboard bins
Bushel box
½ bushel box
RPC
3L baskets
2L baskets
Packing: bagged, cartons, bulk

Green bells: bagged pack of six

Colored bells: four pack
(two red, one yellow, one orange)

Specialty peppers
Bulk
Macro bins
36” cardboard bins
24” cardboard bins
Bushel box
½ bushel box
3L baskets
2L baskets
Packing: cartons, bulk

 

Production

Coring available
Conventional or organic

Bell Peppers
Red, Green, Orange, and Yellow

Specialty Peppers
Shepherd
Anaheim
Cherry (Hot or Sweet)
Serrano
Poblano
Long Hots
Banana (Hot or Sweet)
Jalapeno (Hot or Sweet)

Grown on ground, drip irrigated,
shade houses depending on region

Individual quick freeze available

Availability

Canada
July to September

Mexico
December to July

Delivery available

What sets Canam Fresh peppers apart?

Take a closer look at how Canam Fresh farms peppers in Canada!

Bell pepper fields in Aylmer, Ontario

Canam Fresh bell pepper fields in Aylmer, Ontario.

Canam Fresh banana peppers growing beautifully on the vine, but not quite ready to pick.

Green bell peppers getting inspected by our quality control employees at a Canam Fresh facility.

Green bell peppers packaged in bulk for our food processing clients.

Take a closer look at how Canam Fresh farms peppers in Mexico!

Canam Fresh habanero harvest on one of our farms in Mexico.

Habanero peppers packaged in bulk for food processing clients.

Canam Fresh hot cherry peppers packaged for sale.

Canam Fresh jalapeno pepper flowering on a Canam Fresh farm in the Yucatan.

Canam Fresh jalapeno peppers growing in a farm field.

Canam Fresh multi-colored banana peppers packaged in bulk for a food processing client.

Extra long hot serrano capsicum on the vine ready to be picked.

Poblano peppers field shot ready to almost being picked.

Poblano peppers in a Canam Fresh farm field.

Jalapenos at different color stages they can be harvested red or green depending on client requirements

Jalapenos at different color stages they can be harvested red or green depending on client requirements.

We farm a variety of specialty peppers such as these red shepperds.

Let’s talk peppers

    Shopping for Peppers

    Choose sweet and specialty peppers that are vibrant, shiny, firm and have not shriveled or discolored. The heavier the sweet pepper for its size, the thicker its walls will be. Keep whole, unwashed sweet or specialty peppers in a perforated plastic bag for up to a week in the fridge; sweet peppers will last up to two weeks in a cool, dry spot.

    In general, larger specialty peppers are more mild; smaller specialty peppers are hotter because of greater concentration of seeds and veins.

    Specialty peppers must be handled properly, so ALWAYS use disposable rubber gloves. NEVER touch the eyes or lips before washing your hands, cutting surface and knife thoroughly with hot, soapy water (if an accident occurs, use milk to counteract the sting).

    The zing of specialty peppers is not for everyone. Removing the seeds and white veins and/or soaking for about an hour in cold water with a touch of vinegar will minimize the sting. Counter-intuitively, water will amplify burning sensations, so have yogurt, milk, rice, beans, or bread on hand to neutralize excessive heat.

    Nutritional Info

    Bell peppers hit the sweet spot of nutritious and delicious: jammed with healthy components like Vitamins C, B6, K1, B9 (folate), E, and A (thanks to beta-carotene) all in one low-calorie package. Vitamins B1, B2, B3, B5, K, calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc are present in lower levels.

    Specialty peppers contain similar vitamins and minerals as bell peppers, but they don’t have the same health benefits because smaller amounts are used per dish.

    Taste Profile

    Red and orange bell peppers are the sweetest—delicious whether raw or cooked —while green, unripe peppers tend to taste slightly bitter. The taste of specialty peppers depends on their type and heat level. And the longer they cook, the more the heat level increases!