The consumption of chili peppers in the United States has increased from 6.1 pounds to 6.6 pounds.1  Chili peppers contain capsaicin, a chemical that gives the peppers their heat. Capsaicin has been shown to act as an anti-inflammatory and help prevent sinus infections.


  • Temperature: fresh chili peppers, 38 to 44 F, 3.3 to 6.7 C
  • Relative humidity: 60-70%
  • Typical shelf life: fresh chili peppers 14 to 21 days
  • Avoid well-ventilated areas, which can shrivel chili peppers.


Chili peppers are:

  • Fat-free
  • Saturated fat-free
  • Very low-sodium
  • Cholesterol-free
  • Low in calories
  • High in vitamin
  • High in vitamin C

1. Source: Ag Marketing Resource Center