, Volume 56, Issue 5, pp 605-608
Date: 09 Jun 2009

The hottest pepper variety in China

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Abstract

The purpose of this study was to find out a pepper which contains maximum capsaicin and dihydrocapsaicin, so that both can be extracted from it to be used as food ingredients or as powder after isolation. Several pepper germplasm in China were studied by HPLC (high performance liquid chromatography). Shuanla (Capsicum frutescens L. cv. Shuanlaense) was found in Capsaicin, Dihydrocapsaicin, Pungency (SHU) to be significantly higher than the others. We have identified that Shuanla is the hottest pepper variety in China.