3413 Tabasco Pepper

Small to medium-sized, fiery red peppers known for adding intense heat to a variety of dishes, from spicy sauces to flavorful marinades.

Details about Tabasco Pepper

Also known as Tabasco chilies, Tabasco chilli, hot peppers

Highly valued for the distinctive flavor and intense Scoville heat units they bring to cuisines worldwide. They are commonly pickled or fermented and used as a condiment.

Adding fiery heat to cuisine worldwide

Nutrition

Tabasco Pepper is low in calories and rich in vitamins and minerals. It contains about 18 kilocalories per 100 grams. The pepper is an excellent source of vitamin C, vitamin B6, and contains potassium, magnesium, manganese.

Here are the detailed nutrition facts for 100 grams of Tabasco Pepper:

water 92 grams

protein 1 gram

fat 0.2 grams

carbohydrates 6 grams

fibre 1.5 grams

sugar 0.5 grams

sodium 2 milligrams

potassium 237 milligrams

magnesium 14 milligrams

manganese 0.1 milligrams

copper 0.1 milligrams

vitamin C 242.5 milligrams

vitamin B6 0.2 milligrams

Storage

Store Tabasco peppers in a cool, humid environment with adequate air circulation to maintain quality

Storage conditions:
  • Temperature: 5-10 °C
  • Humidity: 80-90 %

Avoid washing or wetting the peppers prior to storage, and handle them gently to prevent bruising

Packaging

Breathable packaging to maintain humidity and aseptic environment

Shelf life

14-21 days

Category: Vegetables
Also known as: Tabasco chilies, Tabasco chilli, hot peppers
Origin: Native to Central and South America, widely cultivated in countries such as Mexico and the United States

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PLU codes, which stands for Price Look-Up codes, are 4 or 5-digit numbers used in grocery stores and supermarkets to identify fresh produce items.

  • 4-digit codes are for conventionally grown produce
  • 5-digit codes starting with 9 indicate organic produce
  • 5-digit codes starting with 8 were originally intended for GMO produce, but are rarely used

PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores.

The system was developed by the International Federation for Produce Standards (IFPS)

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