Commodity: Peppers, Chili

Contents:

PLUs:

  • 4677

    Anaheim

  • 4678

    banana

  • 4685

    dried

  • 4686

    green

  • 4772

    yellow

  • 4687

    cubanelle

  • 3125

    habanero

  • 4690

    hot (Hungarian hot)

  • 4691

    hot mixed

  • 4692

    Hungarian wax

  • 4693

    jalapeno

  • 4694

    jalapeno, red

  • 4695

    Japanese, red

  • 4696

    long hot, green

  • 4697

    long hot, red

  • 4698

    morita chili

  • 4699

    negro

  • 4700

    New Mexico

  • 4701

    pasilla, green

  • 4702

    pasilla, red

  • 4703

    pasilla pod

  • 4704

    pinole

  • 4705

    poblano

  • 4706

    red cheese

  • 4707

    red finger

  • 4708

    red pimiento

  • 4709

    Serrano

  • 3413

    tobasco

Peppers, Chili

Commodity Overview

Consumers continue to purchase chili peppers at an increasing rate. Promote chili peppers’ great flavor and health benefits to get consumers interested in chili peppers. If your store caters to a large ethnic population, make chili peppers an important piece of your pepper mix.

Facts

  • Chili peppers’ unique health benefits have been a driving factor behind their increasing popularity. Capsaicin found in chili peppers has anti-inflammatory properties and can help prevent sinus infections. Capsaicin has also been shown to improve heart health and help to increase the body’s metabolism. Chili peppers contain vitamin A, which helps protect eye and skin health. Vitamin C is found in chili peppers, which makes them a good way to boost the immune system. Chili peppers have been shown to help prevent prostate cancer.
  • The U.S. Food and Drug Administration has approved the following nutrient content descriptors for chili peppers: fat-free, saturated fat-free, very low-sodium, cholesterol-free, low in calories, high in vitamin A and high in vitamin C.

Sales Strategies

  • Chili peppers work well with many other products, so cross-merchandise them with salsa ingredients, stir-fry vegetables, taco ingredients and soy sauce.
  • Chili peppers are available year-round, so be sure to promote them frequently.
  • Fall: Include chili peppers in football game-day promotions as an ingredient in salsa.
  • Winter: Promote chili peppers as a way to spice up hearty winter pasta dishes and soups. Include chili peppers in Super Bowl promotions for salsa and guacamole.
  • Spring: Promote chili peppers as part of Cinco de Mayo promotions.
  • Summer: Include chili peppers in summer grilling promotions to encourage consumers to consider adding them to meat marinades.

Dynamic Displays

  • Offer a variety of chili peppers to meet the needs of your consumers. Chili peppers vary in flavor from mild to make tears run down your face hot, so be sure to clearly label each variety with its hotness level.
  • Offer both dried and fresh chili peppers, but display them separately. The handling requirements are so different that you can’t keep both looking good.
  • Offer packaged chili peppers in most displays. If you move a large number of chili peppers, consider offering bulk product.
  • Display chili peppers with bell peppers and tomatoes.

Food Service

  • Chili peppers can add flavor to appetizers and entrees. Consider adding them to everything from Mexican dishes to stir-fries to soups.
  • Chili peppers can be stuffed like bell peppers. Anaheim peppers are best for stuffing.
  • Use the right pepper for the job. Fresno peppers work well in salsas, stuffing and breads. They also are good pickling peppers. Habanero peppers are one of the hottest available peppers. Use them only when you want super hot food. Jalapeno peppers are the most familiar to consumers and the most versatile. If you want to make chili rellenos, seek out pasilla peppers.
  • Chili peppers can burn eyes and skin, so be careful when handling them. Wear gloves when handling peppers and rinse utensils. The chemical capsaicin gives a chili its heat, and is unevenly distributed, with the seeds hot, the walls and skin hotter, and the inner membrane hottest.
  • To cut down the heat of chili peppers, remove one or all of the ribs and seeds and soak for no longer than 30 seconds in cold water with a little salt or vinegar. Soaking longer will cause loss of flavor.

In The Backroom

Shipping

Jalapenos, yellow wax 1⁄2-bushel crates/cartons 5⁄9-bushel crates/cartons 40-lb. cartons, bulk 30-lb. cartons, bulk 10-lb. cartons, bulk Other chilis 500-lb. bins 11⁄9-bushel crates/cartons 40-lb. cartons, bulk 30-lb. cartons, bulk 10-lb. cartons, bulk RPC -- 6409, 6411, 6413, 6416, 6419, 6423, 6425 Foodservice packs 20-lb. cases, bulk 10-lb. cases, bulk

Handling

Temperature: fresh chili peppers, 38 to 44 F (3.3 to 6.7 C); dried chili peppers, room temperature Relative humidity: 60-70% Mist: no Typical shelf life: fresh chili peppers 14 to 21 days; dried chili peppers, up to two years Avoid well-ventilated areas, which can shrivel chili peppers. For fresh chili peppers, encourage consumers to wrap product in plastic and store in the vegetable bin of the refrigerator.

Availability

Fresh Trends

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