Virginland Environmental Services Ltd (Trading As Grandma Foods)
Hot chilli peper
| Scientific Name | Capsicum annuum, Capsicum frutescens, or other species depending on the variety |
| Form | Whole fresh peppers, dried, or ground into powder |
| Color | Bright green when unripe; red, orange, or yellow when ripe |
| Shape | Varied; can be elongated, round, or bell-shaped depending on the variety |
| Size | Typically ranges from 2-15 cm in length, depending on the type |
| Weight | Approximately 5-30 grams per pepper, depending on size and moisture content |
| Texture | Smooth and firm skin when fresh; can become wrinkled when dried |
| Aroma | Pungent, spicy scent with earthy undertones |
| Taste | Spicy to extremely hot, with a sweet or fruity undertone depending on the variety |
| Heat Level | Measured in Scoville Heat Units (SHU); can range from 100 to over 2,000,000 SHU for extremely hot varieties |
| Nutritional Value | Low in calories; contains vitamins A, C, E, and K, as well as antioxidants and capsaicin |
| Water Content | Approximately 90% in fresh peppers; lower in dried peppers |
| Harvest Time | Typically harvested 70-90 days after planting, depending on the variety |
| Growing Regions | Grown in warm climates worldwide; popular in regions like Mexico, India, and Southeast Asia |
| Temperature Tolerance | Thrives in temperatures between 20°C to 30°C (68°F to 86°F); sensitive to frost |
| Shelf Life | Fresh peppers can last 1-2 weeks in the refrigerator; dried peppers can last several months when stored properly |