Organic
Red Pimiento Pepper
"Sweet, juicy and a burst of flavor"
A sweet and mildly flavored variety of pepper, Red Pimiento Peppers are characterized by their deep crimson color, glossy texture, and elongated shape.
Also known as
Red Sweet Long, Cherry Sweet Pepper, Pimento Pepper
Botanical name
Capsicum
Product Details
PLU Code
94708
5-digit code
Category
Vegetables
Peppers (Capsicums) › All Sizes
Origin
Native to Central and South America, now widely cultivated in United States, Spain, and other parts of the world
Temperature
7°C (45°F)
Shelf Life
2-3 weeks
Status
Approved
About Red Pimiento Pepper
They are rich in vitamins A and C, and are commonly used in salads, as a topping for various dishes, or pickled to preserve their flavor and texture. They are also often stuffed with cheese, meat or vegetables.
Nutrition Information
The nutritional facts of the Red Pimiento Pepper are as follows per 100g serving it contains,
Energy is around 27 kcal,
protein 1.4g,
fat 0.1g,
carbohydrates 6.3g,
dietary fiber 1.8g,
and water 93.3g.
Vitamins in each serving include 13.9 mg of vitamin C, 30.7 mcg of vitamin A, 10.2 mcg of vitamin K, 4.7mg of vitamin B6, 0.6 mg of vitamin B2,
and other essential nutrients in smaller amounts.
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
ventilated packaging to prevent moisture accumulation, ethylene-absorbing materials
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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