Chile Peppers

Roby Jose Ciju

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© 2013 AGRIHORTICO

TABLE OF CONTENTS

Introduction

Cultivated Chile Peppers in Capsicum Genus

Economic Importance of Chile Peppers

Pungency in Chile Peppers

What is Scoville Heat Index?

Nutrition in Sun-Dried Chile Peppers

Health Benefits of Chile Peppers

Growing Practices for Chile Peppers

Chile Pepper: Post Harvest Management

Optimum Temperature and Humidity for Storage

DISORDERS

Physiological Disorders

Blossom end rot

Chilling injury

Pathological Disorders

Botrytis or Grey mold decay

Bacterial Soft Rot

Other Common Postharvest Defects

Some Popular Chile Peppers

Bell Peppers (Capsicum annum)

Jalapeno Peppers (Capsicum annum var. annum)

Rocotillo Peppers (Capsicum chinense)

Scotch Bonnet Peppers (Capsicum chinense)

Tabasco Peppers (Capsicum frutescens)

Habanero Peppers (Capsicum chinense)

Bird's Eye Chili Peppers or Thai Peppers (Capsicum annuum)

Peperoncini or Italian Sweet Peppers (Capsicum annuum)

Hungarian Wax Pepper (Capsicum annuum)

Nutrition in FRESH/RAW Hungarian Peppers

Banana Peppers or Pimento Peppers (Capsicum annuum)

Nutrition in FRESH/RAW Banana Pepper

Poblano Peppers and Ancho Peppers (Capsicum annuum)

Nutrition in Dried Ancho Peppers

Serrano Peppers (Capsicum annuum)

Nutrition in FRESH/RAW Serrano Peppers

Chilaca Peppers and Pasilla Peppers (Capsicum annuum)

Nutrition in DRIED Pasilla Peppers

Anaheim Peppers or Long Green Chilies (Capsicum annuum)

Nutrition in FRESH/RAW Green Chili Peppers

Nutrition in CANNED Green Chili Peppers (Whole with Seeds)

Nutrition in CANNED Green Chili Pods (Without Seeds, Solids and Liquids)

Nutrition in FRESH/RAW Red Chili Peppers

Nutrition in CANNED Red Chili Peppers (excluding seeds, solids and liquids)

Fresno Peppers (Capsicum annuum)

Mirasol Peppers (Capsicum annuum)

Cascabel Peppers (Capsicum annuum)

Cayenne Peppers or Finger Chilies (Capsicum annuum)

Cherry Peppers (Capsicum annuum)

Export Potential of Chile Peppers

Top 50 GREEN Chile Pepper Exporting Countries

Citations

Introduction

Chile peppers belong to the genus Capsicum and family Solanaceae. Cultivated capsicum includes at least 25 species of chile pepper plants, four of which have been domesticated. They are grown for different purposes such as for vegetables, spices, and condiments. Chile peppers are tropical and subtropical in their growing habit and are of American origin.

Mainly FOUR species of chile peppers are in cultivation. These are Capsicum annuum, Capsicum pubescens, Capsicum chinense and Capsicum baccatum (C. frutescens). Among these, Capsicum annuum is the most cultivated chile pepper species. Most of the chile pepper varieties that are available in the market belong to the group Capsicum annuum.

Cultivated Chile Peppers in Capsicum Genus

Capsicum annuum var. annuum

1.        Bell Pepper

2.        Cayenne Pepper

3.        Cherry Pepper

4.       Pimento Pepper /Banana Pepper

5.        Peperoncino/ Italian Sweet Pepper

6.        Jalapeno pepper (chipotle peppers)

7.        Pasilla pepper

8.       Poblano pepper (ancho peppers)

9.        Serrano  pepper

10.     Anaheim peppers/New Mexico Anaheim peppers/ Long green chilies

11.      Hungarian wax Peppers

12.     Fresno peppers

13.     Mirasol peppers

14.     Cascabel peppers

15.     Others: Aleppo, Chilaca, Chungyang Red Pepper, Cubanelle, De árbol, Dundicut, Guajillo, Macho, Medusa, Mulato, Puya, Peter, Santa Fe Grande, Tien Tsin, Shishito

Capsicum baccatum / Capsicum frutescens var. baccatum

1.        Aji   (Capsicum baccatum var. pendulum)

2.        Peruvian Pepper   (Capsicum baccatum var. pendulum)

3.        Locoto   (Capsicum baccatum var. baccatum)

4.       Bird's Eye chili or Thai Peppers

5.        Tabasco peppers

6.        Others: African Bird's Eye, Blanco, Malagueta

Capsicum chinense

1.        Rocotillo

2.        Habanero pepper/ Red Savina Habanero/ Scotch bonnet pepper

3.        Naga Jolokia

4.       Trinidad Moruga Scorpion/Trinidad Scorpion Butch T

5.        Others: Adjuma, Limo, Ají dulce, Datil, Fatalii, Hainan Yellow Lantern Chili, Madame Jeanette, Mora, Morita

Capsicum pubescens

Rocoto  Peppers

Source: USDA Plant Database

Economic Importance of Chile Peppers

Chile peppers are mainly used as food additives for coloring and flavoring various food preparations. Some species of chile peppers are grown as ornamental plants. Chile peppers such as bell peppers are used as vegetables. Chile peppers are also a good source of capsaicin, a major antioxidant. Medicinal value of some species of chile peppers is attributed to the presence of capsaicin in them. So in a nutshell, the economic importance of chile peppers is as follows:

1.        As a food additive, flavoring and coloring agent

2.       As a vegetable

3.       As a spice and condiment

4.       As a garnishing and topping agent

5.       As an ornamental plant

6.       As a rich source of capsaicin, an antioxidant and a health-promoting substance

7.       As a medicine, especially a chile tincture

Pungency in Chile Peppers

The varieties of chile peppers may be broadly categorized into THREE groups: non-pungent, mildly pungent and highly pungent. Most of the long narrow type chile peppers such as green chili peppers are highly pungent while short, thick-fleshed chile peppers such as jalapeno peppers are mildly pungent. Bell peppers are non-pungent chile peppers. The pungency of chile peppers is due to the presence of capsaicin, an antioxidant which varies depending on the cultivar of the chile peppers.

What is Scoville Heat Index?

Scoville heat index is an organoleptic test based on a subjective dilution-taste procedure developed by Wilbur Scoville, a well-known chemist to measure the pungency or heat factor of chile peppers. Scoville heat index is measured in multiples of 100 units where sweet peppers, the mildest chile pepper is given zero units and one of the hottest chile pepper Naga Jolokia (Ghost Pepper) is given over 1,000,000 Scoville units. Heat level of all other chile peppers falls in between these two extremes.

Nutrition in Sun-Dried Chile Peppers

According to the data available from USDA nutrient database, chile peppers are rich in vitamins, minerals and total dietary fiber. Nutrient analysis of sun-dried chile peppers shows the following composition:

Nutrient

Unit

Value per 100.0g

cup 37g

pepper 0.5g

Proximates

Water

g

7.15

2.65

0.04

Energy

kcal

324

120

2

Protein

g

10.58

3.91

0.05

Total lipid (fat)

g

5.81

2.15

0.03

Carbohydrate, by difference

g

69.86

25.85

0.35

Fiber, total dietary

g

28.7

10.6

0.1

Sugars, total

g

41.06

15.19

0.21

Minerals

Calcium, Ca

mg

45

17

0

Iron, Fe

mg

6.04

2.23

0.03

Magnesium, Mg

mg

88

33

0

Phosphorus, P

mg

159

59

1

Potassium, K

mg

1870

692

9

Sodium, Na

mg

91

34

0

Zinc, Zn

mg

1.02

0.38

0.01

Vitamins

Vitamin C, total ascorbic acid

mg

31.4

11.6

0.2

Thiamin

mg

0.081

0.03

0

Riboflavin

mg

1.205

0.446

0.006

Niacin

mg

8.669

3.208

0.043

Vitamin B-6

mg

0.81

0.3

0.004

Folate, DFE

µg

51

19

0

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

1324

490

7

Vitamin A, IU

IU

26488

9801

132

Vitamin E (alpha-tocopherol)

mg

3.14

1.16

0.02

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Vitamin K (phylloquinone)

µg

108.2

40

0.5

Lipids

Fatty acids, total saturated

g

0.813

0.301

0.004

Fatty acids, total monounsaturated

g

0.468

0.173

0.002

Fatty acids, total polyunsaturated

g

3.079

1.139

0.015

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

Health Benefits of Chile Peppers

Chile pepper has a soothing effect on the digestive system and is good home remedy for colds, sore throats and fevers. Chile peppers are known for its heart stimulant properties. It is rich in calcium and vitamin C. Chile peppers are believed to be used effectively for alleviating medical conditions such as cancers (prostate cancer, skin cancer, lung cancer, stomach cancer), painful joints, toothaches, bronchitis, headaches, ulcers (stomach ulcers, peptic ulcers), arthritis, frostbite and psoriasis. Chile peppers stimulate blood circulation, stop bleeding, and reduce cholesterol. It is recommended as a weight loss diet also. It is believed that chile peppers detoxify carcinogens from the human body system.

Growing Practices for Chile Peppers

Climate

Chile peppers are warm-season crops that are tropical in their growing habit. They can be grown in almost any soils but they prefer heavy, well-drained soils that are rich in organic matter. Since they are tropical in habit, they need plenty of sunlight, preferably 6-8 hours of daylight.

Land preparation

Prepare the land by tilling, leveling and soil conditioning. Add loads of organic matter into the top soil to enrich the soil fertility.

Propagation

Seeds are used for raising the seedlings

Transplanting

4 to 6 inches tall seedlings are used for transplanting

Planting distance

Row to row distance is 3 feet

Plant to plant distance 1½ feet

Transplanting should be done on a cool day to avoid the wilting of the newly transplanted plants.

Fertilizer schedule

Compound fertilizer 10-10-10 @2-3 lbs./100 square feet

Irrigation

Soil should always be kept moist. Frequent and regular watering is recommended during summers. Growing plants should never be allowed to wilt. Slow and deep watering is recommended.

After Care

Light hoeing is recommended to provide aeration to the roots. Hand weeding is recommended when weeds are present.

Insect – Pests

Major insects – pests include Hornworms, Grubs, Leaf Hoppers, Leaf miner, Flea beetle, Pepper Maggots, Pepper Weevil, Root-knot Nematodes, Spider Mites, Stinkbugs, Thrips, Aphids Tortoise Beetle and Whiteflies. Mainly biological control methods are recommended for small-scale chile pepper production to avoid chemical-residue related risks.

Diseases

Bacterial Diseases include Bacterial Canker, Bacterial Soft Rot, and Bacterial Wilt. Fungal Diseases include Anthracnose, Damping Off, Early Blight, Fusarium Wilt, Gray Mold, Phytophthora Blight, Powdery Mildew, Ripe Rot, Southern Blight, Verticillium wilt and White Mold. Major viral diseases include Alfalfa Mosaic Virus, Beet Curly Top Virus, Curly Top Virus, Gemini Viruses, Mild Mottle, Mosaic Virus, Pepper Mottle Virus, Tobacco Etch Virus, Tobacco Mosaic Virus and Tomato Spotted Wilt Virus.

Organic disease control methods such as application of neem oil and sulfur are recommended to avoid chemical-residue related risks.

Harvesting

First crop can be harvested 8 to 10 weeks after transplanting

Chile Pepper: Post Harvest Management

Maturity Indices

Mature-Green Chiles: fruit size, firmness, color

Colored Chiles: minimum 50% coloration to achieve complete color development

Quality Indices

1.        Uniform shape, size and color typical of variety

2.       Firmness

3.       Freedom from defects such as cracks, decay, sunburn

Source: UC Davis

Optimum Temperature and Humidity for Storage

Optimum Temperature

Optimum Storage at 7.5°C (45°F) with maximum shelf-life up to 3-5 weeks

Optimum Relative Humidity

More than 95%

Source: UC Davis

DISORDERS

Physiological Disorders

Abiotic Disorders of Chile Peppers include Blossom End Rot, Drowning and Edema, Salt Injury, Sunburn, Vivipary and Wind Injury.

Blossom end rot

This disorder occurs as a slight discoloration or a severe dark sunken lesion at or near the blossom end; it is caused by temporary insufficiencies of calcium due to water stress and may occur under high temperature conditions when the peppers are rapidly growing.

Chilling injury

Symptoms of chilling injury include surface pitting, water-soaked areas, decay (especially Alternaria), and discoloration of the seed cavity.

Pathological Disorders

Common decay causing organisms are Botrytis, Alternaria, and soft rots of fungal and bacterial origin.

Botrytis or Grey mold decay

It is a common decay-causing organism on chile peppers; field sanitation and prevention of wounds on the fruit help reduce its incidence. Botrytis will grow well at the recommended storage temperatures. Hot water dips of peppers can effectively control botrytis rot (55°C [130°F] water for 4 minutes) without causing fruit injury.

Bacterial Soft Rot

Soft rotting areas can be caused by several bacteria which attack damaged tissue; soft rots can also be common on washed or hydrocooled chile peppers where water sanitation was deficient.

Other Common Postharvest Defects

Mechanical damage (crushing, stem punctures, scrapes, etc.) is common on chile peppers; physical injury not only detracts from the visual quality of the chiles but also causes increased weight loss and decay.

Some Popular Chile Peppers

Bell Peppers (Capsicum annum)

Scientific name of Bell pepper is Capsicum annum. The edible portion of the plant is its pod shaped fruit. It is a popular exotic vegetable used in many continental food preparations. It is a cool season vegetable. Bell pepper is also known as sweet pepper and capsicum. Bell pepper can be grown both as an open field crop and as a protected greenhouse crop. Under open field conditions, bell pepper is grown in hills during summers and during winters in plains. Under protected conditions, bell pepper can be grown throughout the year.

Jalapeno Peppers (Capsicum annum var. annum)

Jalapeno peppers are members of chile pepper group. Scientific name of Jalapeno pepper is Capsicum annum var. annum. It is an herbaceous plant that is grown for their chili-like fruits. Jalapeno pepper belongs to the family Solanaceae, the potato family. Jalapeno peppers can be grown as perennial plants in tropical and subtropical regions. However, for commercial production, they are grown as annuals to obtain high yields and to prevent production risks associated with disease-pest incidences. The heat or pungency of jalapeno peppers is measured in Scoville heat units. Scoville heat index of green, fresh jalapeno peppers are about 5,000 Scoville heat units.

Rocotillo Peppers (Capsicum chinense)

Rocotillo peppers are short, thick peppers with black seeds and a fruity flavor. Scoville heat unit of Rocotillo peppers is 2,500 SHU.

Scotch Bonnet Peppers (Capsicum chinense)

Scotch bonnet peppers are popular in the Caribbean Islands. Scoville heat unit of scotch bonnet peppers is 325,000 SHU.

Tabasco Peppers (Capsicum frutescens)

Tabasco peppers are long (around 4 cm long) and tapered. Scoville heat unit ranges from 30,000 to 50,000 SHU.

Habanero Peppers (Capsicum chinense)

Habanero peppers are exceptionally hot with a Scoville heat unit of 100,000 – 350,000 SHU.

Bird's Eye Chili Peppers or Thai Peppers (Capsicum annuum)

These are small, tapering fruits with a Scoville heat unit of 50,000–100,000 SHU. They are highly pungent and hot.

Peperoncini or Italian Sweet Peppers (Capsicum annuum)

These are sweet green peppers that are 2 to 3 inches (5 to 8 cm) long on maturity. Synonyms are Peperoncini (or pepperoncini), Tuscan peppers, sweet Italian peppers, golden Greek peppers and friggitello.

Hungarian Wax Pepper (Capsicum annuum)

The Hungarian wax pepper is a medium hot chile pepper which is 4-6 inches in length upon maturity.

Nutrition in FRESH/RAW Hungarian Peppers

Nutrient

Unit

Value per 100.0g

pepper 27g

Proximates

Water

g

91.51

24.71

Energy

kcal

29

8

Protein

g

0.8

0.22

Total lipid (fat)

g

0.41

0.11

Carbohydrate, by difference

g

6.7

1.81

Fiber, total dietary

g

1

0.3

Sugars, total

g

3.53

0.95

Minerals

Calcium, Ca

mg

12

3

Iron, Fe

mg

0.46

0.12

Magnesium, Mg

mg

16

4

Phosphorus, P

mg

29

8

Potassium, K

mg

202

55

Sodium, Na

mg

1

0

Zinc, Zn

mg

0.3

0.08

Vitamins

Vitamin C, total ascorbic acid

mg

92.9

25.1

Thiamin

mg

0.079

0.021

Riboflavin

mg

0.055

0.015

Niacin

mg

1.092

0.295

Vitamin B-6

mg

0.517

0.14

Folate, DFE

µg

53

14

Vitamin B-12

µg

0

0

Vitamin A, RAE

µg

41

11

Vitamin A, IU

IU

816

220

Vitamin E (alpha-tocopherol)

mg

0.48

0.13

Vitamin D (D2 + D3)

µg

0

0

Vitamin D

IU

0

0

Vitamin K (phylloquinone)

µg

9.9

2.7

Lipids

Fatty acids, total saturated

g

0.046

0.012

Fatty acids, total monounsaturated

g

0.024

0.006

Fatty acids, total polyunsaturated

g

0.24

0.065

Cholesterol

mg

0

0

Other

Caffeine

mg

0

0

Source: USDA Nutrient Database

Banana Peppers or Pimento Peppers (Capsicum annuum)

It is a banana-shaped mild pepper with a Scoville heat unit of 500 SHU. Synonyms are Banana Pepper, Banana Chile, Sweet Banana Pepper, Yellow Wax Pepper and Pimento.

Nutrition in FRESH/RAW Banana Pepper

Nutrient

Unit

Value per 100.0g

cup 124g

small (4" long) 33g

medium (4-1/2" long) 46g

large (5" long) 75g

Proximates

Water

g

91.81

113.84

30.3

42.23

68.86

Energy

kcal

27

33

9

12

20

Protein

g

1.66

2.06

0.55

0.76

1.24

Total lipid (fat)

g

0.45

0.56

0.15

0.21

0.34

Carbohydrate, by difference

g

5.35

6.63

1.77

2.46

4.01

Fiber, total dietary

g

3.4

4.2

1.1

1.6

2.6

Sugars, total

g

1.95

2.42

0.64

0.9

1.46

Minerals

Calcium, Ca

mg

14

17

5

6

10

Iron, Fe

mg

0.46

0.57

0.15

0.21

0.34

Magnesium, Mg

mg

17

21

6

8

13

Phosphorus, P

mg

32

40

11

15

24

Potassium, K

mg

256

317

84

118

192

Sodium, Na

mg

13

16

4

6

10

Zinc, Zn

mg

0.25

0.31

0.08

0.12

0.19

Vitamins

Vitamin C, total ascorbic acid

mg

82.7

102.5

27.3

38

62

Thiamin

mg

0.081

0.1

0.027

0.037

0.061

Riboflavin

mg

0.054

0.067

0.018

0.025

0.04

Niacin

mg

1.242

1.54

0.41

0.571

0.932

Vitamin B-6

mg

0.357

0.443

0.118

0.164

0.268

Folate, DFE

µg

29

36

10

13

22

Vitamin B-12

µg

0

0

0

0

0

Vitamin A, RAE

µg

17

21

6

8

13

Vitamin A, IU

IU

340

422

112

156

255

Vitamin E (alpha-tocopherol)

mg

0.69

0.86

0.23

0.32

0.52

Vitamin D (D2 + D3)

µg

0

0

0

0

0

Vitamin D

IU

0

0

0

0

0

Vitamin K (phylloquinone)

µg

9.5

11.8

3.1

4.4

7.1

Lipids

Fatty acids, total saturated

g

0.048

0.06

0.016

0.022

0.036

Fatty acids, total monounsaturated

g

0.027

0.033

0.009

0.012

0.02

Fatty acids, total polyunsaturated

g

0.243

0.301

0.08

0.112

0.182

Cholesterol

mg

0

0

0

0

0

Other

Caffeine

mg

0

0

0

0

0

Source: USDA Nutrient Database

Poblano Peppers and Ancho Peppers (Capsicum annuum)

Poblano peppers are large heart-shaped thick peppers with a Scoville heat unit of 2000 SHU. Ancho peppers are the dried version of Poblano peppers.

Nutrition in Dried Ancho Peppers

Nutrient

Unit

Value per 100.0g

pepper 17g

Proximates

Water

g

22.63

3.85

Energy

kcal

281

48

Protein

g

11.86

2.02

Total lipid (fat)

g

8.2

1.39

Carbohydrate, by difference

g

51.42

8.74

Fiber, total dietary

g

21.6

3.7

Minerals

Calcium, Ca

mg

61

10

Iron, Fe

mg

10.93

1.86

Magnesium, Mg

mg

113

19

Phosphorus, P

mg

201

34

Potassium, K

mg

2411

410

Sodium, Na

mg

43

7

Zinc, Zn

mg

1.42

0.24

Vitamins

Vitamin C, total ascorbic acid

mg

2

0.3

Thiamin

mg

0.179

0.03

Riboflavin

mg

2.255

0.383

Niacin

mg

6.403

1.089

Vitamin B-6

mg

3.535

0.601

Folate, DFE

µg

69

12

Vitamin B-12

µg

0

0

Vitamin A, RAE

µg

1022

174

Vitamin A, IU

IU

20438

3474

Vitamin D (D2 + D3)

µg

0

0

Vitamin D

IU

0

0

Lipids

Fatty acids, total saturated

g

0.82

0.139

Fatty acids, total monounsaturated

g

0.492

0.084

Fatty acids, total polyunsaturated

g

4.511

0.767

Cholesterol

mg

0

0

Source: USDA Nutrient Database

Serrano Peppers (Capsicum annuum)

These are small waxy green hot peppers with a Scoville heat unit of 25000 SHU.

Nutrition in FRESH/RAW Serrano Peppers

Nutrient

Unit

Value per 100.0g

cup, chopped 105g

pepper 6.1g

Proximates

Water

g

90.25

94.76

5.51

Energy

kcal

32

34

2

Protein

g

1.74

1.83

0.11

Total lipid (fat)

g

0.44

0.46

0.03

Carbohydrate, by difference

g

6.7

7.04

0.41

Fiber, total dietary

g

3.7

3.9

0.2

Sugars, total

g

3.83

4.02

0.23

Minerals

Calcium, Ca

mg

11

12

1

Iron, Fe

mg

0.86

0.9

0.05

Magnesium, Mg

mg

22

23

1

Phosphorus, P

mg

40

42

2

Potassium, K

mg

305

320

19

Sodium, Na

mg

10

10

1

Zinc, Zn

mg

0.26

0.27

0.02

Vitamins

Vitamin C, total ascorbic acid

mg

44.9

47.1

2.7

Thiamin

mg

0.054

0.057

0.003

Riboflavin

mg

0.081

0.085

0.005

Niacin

mg

1.537

1.614

0.094

Vitamin B-6

mg

0.505

0.53

0.031

Folate, DFE

µg

23

24

1

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

47

49

3

Vitamin A, IU

IU

937

984

57

Vitamin E (alpha-tocopherol)

mg

0.69

0.72

0.04

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Vitamin K (phylloquinone)

µg

11.8

12.4

0.7

Lipids

Fatty acids, total saturated

g

0.059

0.062

0.004

Fatty acids, total monounsaturated

g

0.023

0.024

0.001

Fatty acids, total polyunsaturated

g

0.222

0.233

0.014

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

Chilaca Peppers and Pasilla Peppers (Capsicum annuum)

Chilaca peppers are long and narrow medium-hot chile peppers. Pasilla peppers are dried version of Chilaca peppers.

Nutrition in DRIED Pasilla Peppers

Nutrient

Unit

Value per 100.0g

pepper 7g

Proximates

Water

g

14.84

1.04

Energy

kcal

345

24

Protein

g

12.35

0.86

Total lipid (fat)

g

15.85

1.11

Carbohydrate, by difference

g

51.13

3.58

Fiber, total dietary

g

26.8

1.9

Minerals

Calcium, Ca

mg

97

7

Iron, Fe

mg

9.83

0.69

Magnesium, Mg

mg

130

9

Phosphorus, P

mg

267

19

Potassium, K

mg

2222

156

Sodium, Na

mg

89

6

Zinc, Zn

mg

1.4

0.1

Vitamins

Vitamin C, total ascorbic acid

mg

6.4

0.4

Thiamin

mg

0.172

0.012

Riboflavin

mg

3.197

0.224

Niacin

mg

7.175

0.502

Vitamin B-6

mg

4.228

0.296

Folate, DFE

µg

170

12

Vitamin B-12

µg

0

0

Vitamin A, RAE

µg

1788

125

Vitamin A, IU

IU

35760

2503

Vitamin D (D2 + D3)

µg

0

0

Vitamin D

IU

0

0

Lipids

Cholesterol

mg

0

0

Source: USDA Nutrient Database

Anaheim Peppers or Long Green Chilies (Capsicum annuum)

These are 5 to 8 inches long and 2 inches wide mildly pungent green chile peppers. Synonyms are Anaheim Chile; California Green Chile; Long Green Pepper; New Mexico peppers and Chile Verde. When mature and red in color, these chilies are called Chile Colorado, California Red Chile and Red Chilies. Dried chilies are sometimes referred as chile secodelnorte. Scoville heat unit is 2,500 – 5,000 SHU.

Nutrition in FRESH/RAW Green Chili Peppers

Nutrient

Unit

Value per 100.0g

pepper 45g

cup, chopped or diced 75g

Proximates

Water

g

87.74

39.48

65.8

Energy

kcal

40

18

30

Protein

g

2

0.9

1.5

Total lipid (fat)

g

0.2

0.09

0.15

Carbohydrate, by difference

g

9.46

4.26

7.1

Fiber, total dietary

g

1.5

0.7

1.1

Sugars, total

g

5.1

2.3

3.82

Minerals

Calcium, Ca

mg

18

8

14

Iron, Fe

mg

1.2

0.54

0.9

Magnesium, Mg

mg

25

11

19

Phosphorus, P

mg

46

21

34

Potassium, K

mg

340

153

255

Sodium, Na

mg

7

3

5

Zinc, Zn

mg

0.3

0.14

0.22

Vitamins

Vitamin C, total ascorbic acid

mg

242.5

109.1

181.9

Thiamin

mg

0.09

0.04

0.068

Riboflavin

mg

0.09

0.04

0.068

Niacin

mg

0.95

0.428

0.712

Vitamin B-6

mg

0.278

0.125

0.209

Folate, DFE

µg

23

10

17

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

59

27

44

Vitamin A, IU

IU

1179

531

884

Vitamin E (alpha-tocopherol)

mg

0.69

0.31

0.52

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Vitamin K (phylloquinone)

µg

14.3

6.4

10.7

Lipids

Fatty acids, total saturated

g

0.021

0.009

0.016

Fatty acids, total monounsaturated

g

0.011

0.005

0.008

Fatty acids, total polyunsaturated

g

0.109

0.049

0.082

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

Nutrition in CANNED Green Chili Peppers (Whole with Seeds)

Nutrient

Unit

Value per 100.0g

cup 139g

Proximates

Water

g

93.25

129.62

Energy

kcal

21

29

Protein

g

0.72

1

Total lipid (fat)

g

0.27

0.38

Carbohydrate, by difference

g

4.6

6.39

Fiber, total dietary

g

1.7

2.4

Minerals

Calcium, Ca

mg

36

50

Iron, Fe

mg

1.33

1.85

Magnesium, Mg

mg

4

6

Phosphorus, P

mg

11

15

Potassium, K

mg

113

157

Sodium, Na

mg

397

552

Zinc, Zn

mg

0.09

0.13

Vitamins

Vitamin C, total ascorbic acid

mg

34.2

47.5

Thiamin

mg

0.01

0.014

Riboflavin

mg

0.03

0.042

Niacin

mg

0.627

0.872

Vitamin B-6

mg

0.12

0.167

Folate, DFE

µg

54

75

Vitamin B-12

µg

0

0

Vitamin A, RAE

µg

6

8

Vitamin A, IU

IU

126

175

Vitamin D (D2 + D3)

µg

0

0

Vitamin D

IU

0

0

Lipids

Fatty acids, total saturated

g

0.028

0.039

Fatty acids, total monounsaturated

g

0.017

0.024

Fatty acids, total polyunsaturated

g

0.153

0.213

Cholesterol

mg

0

0

Source: USDA Nutrient Database

Nutrition in CANNED Green Chili Pods (Without Seeds, Solids and Liquids)

Nutrient

Unit

Value per 100.0g

pepper 73g

cup, chopped or diced 68g

Proximates

Water

g

92.5

67.52

62.9

Energy

kcal

21

15

14

Protein

g

0.9

0.66

0.61

Total lipid (fat)

g

0.1

0.07

0.07

Carbohydrate, by difference

g

5.1

3.72

3.47

Fiber, total dietary

g

1.3

0.9

0.9

Sugars, total

g

3.12

2.28

2.12

Minerals

Calcium, Ca

mg

7

5

5

Iron, Fe

mg

0.5

0.36

0.34

Magnesium, Mg

mg

14

10

10

Phosphorus, P

mg

17

12

12

Potassium, K

mg

187

137

127

Sodium, Na

mg

1173

856

798

Zinc, Zn

mg

0.17

0.12

0.12

Vitamins

Vitamin C, total ascorbic acid

mg

68

49.6

46.2

Thiamin

mg

0.02

0.015

0.014

Riboflavin

mg

0.05

0.037

0.034

Niacin

mg

0.8

0.584

0.544

Vitamin B-6

mg

0.153

0.112

0.104

Folate, DFE

µg

10

7

7

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

36

26

24

Vitamin A, IU

IU

721

526

490

Vitamin E (alpha-tocopherol)

mg

0.69

0.5

0.47

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Vitamin K (phylloquinone)

µg

8.7

6.4

5.9

Lipids

Fatty acids, total saturated

g

0.01

0.007

0.007

Fatty acids, total monounsaturated

g

0.006

0.004

0.004

Fatty acids, total polyunsaturated

g

0.055

0.04

0.037

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

Nutrition in FRESH/RAW Red Chili Peppers

Nutrient

Unit

Value per 100.0g

pepper 45g

cup, chopped or diced 75g

Proximates

Water

g

88.02

39.61

66.02

Energy

kcal

40

18

30

Protein

g

1.87

0.84

1.4

Total lipid (fat)

g

0.44

0.2

0.33

Carbohydrate, by difference

g

8.81

3.96

6.61

Fiber, total dietary

g

1.5

0.7

1.1

Sugars, total

g

5.3

2.38

3.98

Minerals

Calcium, Ca

mg

14

6

10

Iron, Fe

mg

1.03

0.46

0.77

Magnesium, Mg

mg

23

10

17

Phosphorus, P

mg

43

19

32

Potassium, K

mg

322

145

242

Sodium, Na

mg

9

4

7

Zinc, Zn

mg

0.26

0.12

0.2

Vitamins

Vitamin C, total ascorbic acid

mg

143.7

64.7

107.8

Thiamin

mg

0.072

0.032

0.054

Riboflavin

mg

0.086

0.039

0.064

Niacin

mg

1.244

0.56

0.933

Vitamin B-6

mg

0.506

0.228

0.38

Folate, DFE

µg

23

10

17

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

48

22

36

Vitamin A, IU

IU

952

428

714

Vitamin E (alpha-tocopherol)

mg

0.69

0.31

0.52

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Vitamin K (phylloquinone)

µg

14

6.3

10.5

Lipids

Fatty acids, total saturated

g

0.042

0.019

0.032

Fatty acids, total monounsaturated

g

0.024

0.011

0.018

Fatty acids, total polyunsaturated

g

0.239

0.108

0.179

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

Nutrition in CANNED Red Chili Peppers (excluding seeds, solids and liquids)

Nutrient

Unit

Value per 100.0g

pepper 73g

cup, chopped or diced 68g

Proximates

Water

g

92.5

67.52

62.9

Energy

kcal

21

15

14

Protein

g

0.9

0.66

0.61

Total lipid (fat)

g

0.1

0.07

0.07

Carbohydrate, by difference

g

5.1

3.72

3.47

Fiber, total dietary

g

1.3

0.9

0.9

Sugars, total

g

3.32

2.42

2.26

Minerals

Calcium, Ca

mg

7

5

5

Iron, Fe

mg

0.5

0.36

0.34

Magnesium, Mg

mg

14

10

10

Phosphorus, P

mg

17

12

12

Potassium, K

mg

187

137

127

Sodium, Na

mg

1173

856

798

Zinc, Zn

mg

0.17

0.12

0.12

Vitamins

Vitamin C, total ascorbic acid

mg

68

49.6

46.2

Thiamin

mg

0.02

0.015

0.014

Riboflavin

mg

0.05

0.037

0.034

Niacin

mg

0.8

0.584

0.544

Vitamin B-6

mg

0.153

0.112

0.104

Folate, DFE

µg

10

7

7

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

595

434

405

Vitamin A, IU

IU

11892

8681

8087

Vitamin E (alpha-tocopherol)

mg

0.69

0.5

0.47

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Vitamin K (phylloquinone)

µg

8.7

6.4

5.9

Lipids

Fatty acids, total saturated

g

0.01

0.007

0.007

Fatty acids, total monounsaturated

g

0.006

0.004

0.004

Fatty acids, total polyunsaturated

g

0.055

0.04

0.037

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

Fresno Peppers (Capsicum annuum)

These are conical-shaped chilies with 2 inches in length and 1 inch in width at the base. Fresno chilies are mild with a Scoville heat unit of 5,000 SHU.

Mirasol Peppers (Capsicum annuum)

Mirasol chilies are thin-skinned mild peppers with a Scoville heat unit of 2,500 - 5,000 SHU.

Cascabel Peppers (Capsicum annuum)

Cascabel peppers are mild Mexican peppers with a Scoville heat unit of 5,000 SHU.

Cayenne Peppers or Finger Chilies (Capsicum annuum)

Cayenne peppers are highly pungent thick-skinned hot peppers with a Scoville heat unit of 60,000 SHU. Synonyms are Ginnie Pepper and Bird Pepper.

Cherry Peppers (Capsicum annuum)

Cheery peppers are non-pungent sweet peppers with a Scoville heat unit of 100-500 SHU. Synonyms are Hungarian Cherry Pepper, Bird Cherry Pepper, and Creole Cherry Pepper.

Export Potential of Chile Peppers

Top 50 GREEN Chile Pepper Exporting Countries

Green Chilies and Peppers: Export Quantity   in Tons

Country Name

Year 2006

Year 2007

Year 2008

Year 2009

Year 2010

Mexico

517,832

530,896

580,864

608,644

644,560

Spain

477,806

368,534

435,221

465,251

446,299

Netherlands

346,592

378,062

407,664

461,102

433,868

United States of America

63,591

108,521

106,902

99,939

107,278

Israel

94,690

116,655

80,911

89,893

104,924

Canada

65,319

74,999

72,255

79,728

98,080

Iran

11,293

22,948

21,778

21,778

84,700

Turkey

59,495

51,379

65,965

64,765

61,247

Morocco

29,913

46,457

56,850

56,523

58,777

Slovenia

9,842

16,516

17,342

39,797

41,198

Syrian Arab Republic

0

0

1,717

27,866

36,644

Jordan

25,930

24,093

25,926

34,588

36,407

Italy

11,235

11,803

11,680

28,137

32,676

India

19,830

27,757

30,743

30,959

30,696

Macedonia

9,244

14,400

26,308

17,963

30,392

France

40,081

41,391

46,717

23,946

28,764

Belgium

16,835

22,309

21,731

24,417

28,239

Hungary

30,507

27,110

22,106

27,077

25,533

Austria

22,570

22,405

26,464

28,076

24,962

Lithuania

3,145

7,967

10,720

9,595

22,069

Germany

12,144

12,038

17,675

21,025

18,760

Republic of Korea

15,149

14,767

17,654

18,684

17,054

Kazakhstan

14,684

11,895

15,316

15,764

15,764

Greece

11,807

9,254

10,799

12,319

12,624

Thailand

1,087

7,575

13,099

15,229

12,457

Malaysia

0

0

7,895

7,938

10,148

Egypt

5,570

6,718

6,839

1,160

9,118

Poland

8,756

12,850

11,253

10,975

9,045

Serbia

10,149

7,363

4,334

9,309

8,712

Honduras

3,842

15,384

13,204

15,261

8,535

Dominican Republic

6,936

7,844

9,387

8,096

8,488

New Zealand

5,983

6,428

4,680

5,675

6,651

Czech Republic

3,639

3,409

4,176

4,786

5,708

Kyrgyzstan

579

1,487

3,204

4,232

5,122

Guatemala

4,044

6,299

6,070

3,770

4,405

Uzbekistan

8,085

3,987

2,483

2,362

3,655

Portugal

2,247

2,626

2,178

1,977

2,531

United Arab Emirates

1,278

2,554

2,412

2,412

2,412

Lebanon

1,073

1,541

1,256

1,254

2,226

Country Name

2,006

2,007

2,008

2,009

2,010

Slovakia

18,301

4,362

3,506

3,433

1,953

Ireland

517

690

782

1,251

1,597

Bulgaria

1,760

1,041

1,993

1,976

1,533

Indonesia

1,183

1,362

1,218

555

1,504

Ukraine

1,808

1,375

118

1,611

1,323

Romania

53

283

136

195

1,295

El Salvador

202

1,240

1,375

1,175

1,211

Nicaragua

667

543

2,491

1,603

1,188

Singapore

415

552

728

1,082

1,011

Denmark

344

442

778

693

998

Source: FAOSTAT

Citations

USDA, ARS, National Genetic Resources Program.

Germplasm Resources Information Network - (GRIN) [Online Database].

National Germplasm Resources Laboratory, Beltsville, Maryland.

URL: http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?311784 (18 January 2013)

About the Author

Roby Jose Ciju is a professional horticulturist and founder of agrihortico.com (www.agrihortico.com), a website dedicated for providing quality technical information on horticulture and agribusiness concepts. Roby holds a Master’s degree in Horticulture and a Post Graduate Diploma in Agribusiness Management (specialization SCM). She has more than a decade of professional experience in the field of horticulture, organic farming and agribusiness.

Other Books by Roby Jose Ciju

1.        Advanced Packaging Technologies for Fruits and Vegetables

2.       Advanced Hydroponics Technologies

3.       Growing Edible Mushrooms

4.       Jerusalem Artichoke: Production and Marketing

5.       E-Business Models and Web Strategies for Agribusiness

6.       Growing Herbs for Aromatherapy

7.       Mushroom Farming: 21 Rules for Success

8.       Jalapeno Peppers: Production, Processing and Marketing

9.       Bell Peppers : Growing Practices and Nutritional Value

Table of Contents

Introduction

Cultivated Chile Peppers in Capsicum Genus

Economic Importance of Chile Peppers

Pungency in Chile Peppers

What is Scoville Heat Index?

Nutrition in Sun-Dried Chile Peppers

Health Benefits of Chile Peppers

Growing Practices for Chile Peppers

Chile Pepper: Post Harvest Management

Optimum Temperature and Humidity for Storage

DISORDERS

Physiological Disorders

Blossom end rot

Chilling injury

Pathological Disorders

Botrytis or Grey mold decay

Bacterial Soft Rot

Other Common Postharvest Defects

Some Popular Chile Peppers

Bell Peppers (Capsicum annum)

Jalapeno Peppers (Capsicum annum var. annum)

Rocotillo Peppers (Capsicum chinense)

Scotch Bonnet Peppers (Capsicum chinense)

Tabasco Peppers (Capsicum frutescens)

Habanero Peppers (Capsicum chinense)

Bird's Eye Chili Peppers or Thai Peppers (Capsicum annuum)

Peperoncini or Italian Sweet Peppers (Capsicum annuum)

Hungarian Wax Pepper (Capsicum annuum)

Nutrition in FRESH/RAW Hungarian Peppers

Banana Peppers or Pimento Peppers (Capsicum annuum)

Nutrition in FRESH/RAW Banana Pepper

Poblano Peppers and Ancho Peppers (Capsicum annuum)

Nutrition in Dried Ancho Peppers

Serrano Peppers (Capsicum annuum)

Nutrition in FRESH/RAW Serrano Peppers

Chilaca Peppers and Pasilla Peppers (Capsicum annuum)

Nutrition in DRIED Pasilla Peppers

Anaheim Peppers or Long Green Chilies (Capsicum annuum)

Nutrition in FRESH/RAW Green Chili Peppers

Nutrition in CANNED Green Chili Peppers (Whole with Seeds)

Nutrition in CANNED Green Chili Pods (Without Seeds, Solids and Liquids)

Nutrition in FRESH/RAW Red Chili Peppers

Nutrition in CANNED Red Chili Peppers (excluding seeds, solids and liquids)

Fresno Peppers (Capsicum annuum)

Mirasol Peppers (Capsicum annuum)

Cascabel Peppers (Capsicum annuum)

Cayenne Peppers or Finger Chilies (Capsicum annuum)

Cherry Peppers (Capsicum annuum)

Export Potential of Chile Peppers

Top 50 GREEN Chile Pepper Exporting Countries

Citations