ABSTRACT
The principal flavor component of peppers is 2-methoxy-3-isobutyl pyrazine. A few drops can be sufficient to flavor an Olympic size swimming pool. Peppers are members of the genus Capsicum and belong to the Solanaceae family along with tomato, potato, eggplant, and tobacco. Traditionally, the principal canned product has been pimientos. Long green chilies are also packed principally in New Mexico and California. Hot peppers are gaining in popularity as canned and pickled products. Sizing may be carried out. Color separation is on the basis of uniformity. Full red is required for pimientos and green for New Mexico chilies and jalapeños. Defects such as rot, misshapen pods, and excessive stems are removed. Remaining portions of skin are removed. Stems and seed core are carefully cut from the crown portion. Any remaining seeds are washed away by holding the opened pepper beneath a stream of water.
