3472 Sacred Pepper

Aromatic and sacred plant native to Central America, often used in traditional medicine and culinary practices.

Details about Sacred Pepper

Also known as Sacred Pepper, Sahuayo Pepper

Piper sanctum is an evergreen climber with edible fruit in the form of berries. It thrives in subtropical climates and well-drained soils.

Unforgettable flavor, revered for centuries

Nutrition

Piper sanctum, also known as Sacred Pepper, its nutritional breakdown is not well documented as it is not commonly consumed as food. However, as it belongs to the pepper family, its nutritional profile may be somewhat similar to other pepper varieties.

Per 100 grams of generic pepper

  • Energy 251 kilojoules

  • Carbohydrates 7.3 grams

  • Fiber 3.9 grams

  • Protein 1.8 grams

  • Fat 0.3 grams

  • Vitamin A 47 micrograms

  • Vitamin B6 0.12 milligrams

  • Vitamin E 0.87 milligrams

  • Manganese 0.89 milligrams

  • Copper 0.40 milligrams

  • Phosphorus 34 milligrams

  • Potassium 139 milligrams

Please note the above values may differ in Sacred Pepper due to lack of specific data on this specific variety

Storage

Sacred Pepper requires refrigeration, with moderate to high humidity to prolong freshness.

Storage conditions:
  • Temperature: 32°F - 50°F (0°C - 10°C)
  • Humidity: 80% - 90%

Keep away from ethylene-producing fruits to prevent spoilage and loss of flavor

Packaging

Cool, dry, well-ventilated, away from direct sunlight

Shelf life

7-14 days

Category: Herbs
Also known as: Sacred Pepper, Sahuayo Pepper
Origin: Central America

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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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