Organic
Tabasco Pepper
"Adding fiery heat to cuisine worldwide"
Small to medium-sized, fiery red peppers known for adding intense heat to a variety of dishes, from spicy sauces to flavorful marinades.
Also known as
Tabasco chilies, Tabasco chilli, hot peppers
Botanical name
Capsicum
Product Details
PLU Code
93413
5-digit code
Category
Vegetables
Peppers (Capsicums) › All Sizes
Origin
Native to Central and South America, widely cultivated in countries such as Mexico and the United States
Temperature
7°C (45°F)
Shelf Life
2-3 weeks
Status
Approved
About Tabasco Pepper
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.
Nutrition Information
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 & Handling
Commercial storage guidance for fresh bell (sweet) and chili peppers. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
7°C (45°F)
Humidity
90-95%
Packaging
Breathable packaging to maintain humidity and aseptic environment
Shelf Life
2-3 weeks
Storage Notes: Peppers must be kept between chilling-injury temperatures and warmer temperatures that speed ripening and bacterial soft rot, at high humidity to prevent water loss and shrivel. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 481-484.
Applies to: fresh bell (sweet) and chili peppers.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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