Small and bell-shaped, hot peppers are known for their intense bite. They are encased in glossy skin which can be yellow, green, or red. Several edible seeds are contained beneath its spicy surface.

Nutritional Info
Serving 25g
Calories 129
Calories from Fat 81
Total Fat 9g
Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0 mg
Sodium 245mg
Total Carbohydrates 10g
Dietary Fiber 0g
Sugars 0g
Protein 2g

Taste: Hot peppers are extremely hot. Habaneros and Scotch Bonnets measure between 200,000 and 400,000 Scoville heat units. (In comparison, the Jalapeno measures only 3,500 - 4,500 units.)

Selection: Hot peppers are best when firm.

Ripening: Not necessary

Ethylene Production: None

Ethylene Sensitivity: Yes

Shelf Life: Fresh hot peppers will last between 14-21 days. Avoid well-ventilated areas for storage due to the item's ability to irritate skin and eyes.

Brooks Availability: All year

Brooks Origin: Trinidad, Mexico, Belize, and Florida

Storage Temperature: 45°-55°F

Storage Humidity: 85%-95%