4699 Negro Capsicum

"A sweet and crunchy sweet contribution to a colorful meal"

Negro Capsicum is a variety of bell pepper known for its dark, glossy exterior and sweet, slightly smoky flavor.

Also known as: Purple Pepper, Black Pepper, Negro Pepper

Botanical name: Capsicum spp.

Negro Capsicum illustration

Quick Facts

PLU Code

4699 (4-digit conventional)

Category & Size

Vegetables › Peppers (Capsicums) › All Sizes

Origin

Americas, cultivated widely around the world

Storage Temperature

10-12°C

Shelf Life

1-2 weeks at optimal conditions

Status

Approved

About Negro Capsicum

This variety of Capsicum is characterized by a higher anthocyanin content, giving it the distinctive dark color. It is often used as a garnish or for its crunchy sweetness in salads and other dishes.

Nutrition Information

Nutrition facts for Negro Capsicum per 100 grams

Energy 49 kcal

Moisture 92 percent

Protein 1 gram

Fat 0.2 grams

Carbohydrates 7 grams

Fiber 1.8 grams

Sugar 4.2 grams

Sodium 0.3 milligrams

Potassium 102 milligrams

Vitamin A 1220 micrograms

Vitamin C 125 milligrams

Vitamin E 1.1 milligrams

Storage & Handling

Moderate cooling to prolong the shelf life while avoiding moisture accumulation

Optimal Storage Conditions:
Temperature: 10-12°C
Humidity: 80-90%
Packaging: Breathable bags or containers to maintain moisture level and prevent excessive condensation
Shelf Life: 1-2 weeks at optimal conditions
Storage Notes: Handle with care to prevent bruising or damage. Relative storage conditions can vary based on location and maturity at harvest.

Search PLU Codes

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Tags
4699Negro CapsicumCapsicum spp.All SizesVegetablesPeppers (Capsicums)Approved
Commodity Details
Commodity Key:
peppers-capsicums
Variety:
Negro
Created:
December 1999
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (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).