Discover hot peppers

For a long time reserved for a very specific clientele, hot peppers are now enjoying a remarkable boom on our market stalls. Demand is not only greater, but also more varied. Restaurateurs, chefs, processors and hobbyists are looking for new varieties and, above all, new intensities. The customer base is also evolving.

Nearly 30 years ago, Birri served a larger proportion of customers from the Haitian community who purchased Habanero orange to make pikliz. Since then, their clientele has diversified and their offer has expanded to suit the ever-changing tastes of Montrealers. Padrón, Shishito, Poblano, Serrano, Gorria, Bhut Jolokia (ghost), Thai and Banana are just some of the products on their shelves. 

"People want to taste hotter and hotter peppers, and many want to try new varieties. We've also noticed that the peppers we sell are climbing the Scoville scale year after year." - Marco Birri of Birri

The short hot pepper circuit at Ferme des Quatre-Temps 

At Ferme des Quatre-Temps, this trend has paved the way for hot pepper production dedicated entirely to processing. The team has developed three different hot sauces, which are sold at the Jean-Talon Market and perfectly illustrate the “farm-to-table” concept.

The peppers are grown and processed entirely on the farm. You'd never know how much work goes into making just one jar, but here's a glimpse:

• The work begins in April, when the seedlings are sown, then planted again in spring.
• During the summer, the plants, grown on two long 100-foot beds, are carefully tended. Tunnels are used to protect the young plants.
• In August, the team harvests at the optimum moment of ripeness.
• The peppers are then fermented for two weeks, a choice that helps develop a more complex taste.

"Fermentation adds complexity. It's what gives our sauces their rich taste, without being too aggressive" - explains Chloé Trudeau.

• Finally, once the sauces are ready, it's the market team's turn to introduce them to customers, advising them according to their spiciness tolerance and flavor profile.

Mark your calendars

To immerse yourself in the world of piquant and sample a host of artisan sauces, don't miss the Festiv'été édition piquante event on Saturday, July 5 at Marché Jean-Talon, from 10am to 6pm.