"Poppers"

#13280288

6 February 2026

Aphids infest ripening green chilli peppers (Capsicum annuum) on a plant in Tehatta, West Bengal, on January 06, 2026, as a marmalade hoverfly rests on a leaf nearby. The pungent, dark green chilies are widely used in Indian curries and chutneys, but pests such as aphids, thrips and mites can damage fruits and stunt plant growth.

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#13280289

6 February 2026

Aphids infest ripening green chilli peppers (Capsicum annuum) on a plant in Tehatta, West Bengal, on January 06, 2026, as a marmalade hoverfly rests on a leaf nearby. The pungent, dark green chilies are widely used in Indian curries and chutneys, but pests such as aphids, thrips and mites can damage fruits and stunt plant growth.

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#13280291

6 February 2026

Aphids infest ripening green chilli peppers (Capsicum annuum) on a plant in Tehatta, West Bengal, on January 06, 2026, as a marmalade hoverfly rests on a leaf nearby. The pungent, dark green chilies are widely used in Indian curries and chutneys, but pests such as aphids, thrips and mites can damage fruits and stunt plant growth.

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#13280293

6 February 2026

Aphids infest ripening green chilli peppers (Capsicum annuum) on a plant in Tehatta, West Bengal, on January 06, 2026, as a marmalade hoverfly rests on a leaf nearby. The pungent, dark green chilies are widely used in Indian curries and chutneys, but pests such as aphids, thrips and mites can damage fruits and stunt plant growth.

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#13280294

6 February 2026

Aphids infest ripening green chilli peppers (Capsicum annuum) on a plant in Tehatta, West Bengal, on January 06, 2026, as a marmalade hoverfly rests on a leaf nearby. The pungent, dark green chilies are widely used in Indian curries and chutneys, but pests such as aphids, thrips and mites can damage fruits and stunt plant growth.

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#13280300

6 February 2026

Aphids infest ripening green chilli peppers (Capsicum annuum) on a plant in Tehatta, West Bengal, on January 06, 2026, as a marmalade hoverfly rests on a leaf nearby. The pungent, dark green chilies are widely used in Indian curries and chutneys, but pests such as aphids, thrips and mites can damage fruits and stunt plant growth.

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#13245561

27 January 2026

Vegetables are at a grocery store in Toronto, Ontario, Canada, on January 10, 2026.

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#13231544

23 January 2026

Hot peppers grow in Toronto, Ontario, Canada, on August 7, 2025.

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#13229549

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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#13229550

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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#13229551

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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#13229552

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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#13229553

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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#13229554

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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#13229555

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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#13229559

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, bright red chili peppers are offered for sale at an iconic city market. They are key ingredients of Sichuan cuisine and embody the intensity and richness of local flavors.

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