The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen.[1] It is often pickled, stuffed or used as a raw ingredient in foods. It is a cultivar of the species Capsicum annuum. Its flavor is not very hot (0–500 Scoville units) and, as is the case with most peppers, its heat depends on the maturity of the pepper, with the ripest being sweeter than younger ones.

Banana pepper
Armenian banana peppers
SpeciesCapsicum annuum
Heat Mild
Scoville scale0–500 SHU

Nomenclature edit

Banana pepper plant
Banana peppers

A mature fruit will be about 2–3 inches (5–8 cm) in length and have a curved shape and yellowish colour similar to a banana, giving rise to the fruit's common name. Friggitelli (pepperoncini) are often erroneously referred to as banana peppers.[2] The hot varieties of banana pepper are called Hungarian wax peppers.[3]

Cultivation edit

The plant requires full sun, like other Capsicum annuum varieties, and should be treated the same as most other plants in the pepper family. Plants can be grown from seed and cuttings. A mature plant will reach 1 to 2 feet tall and can be grown in many climates, but prefers warmer climates. Cultivars include Early Sweet Banana, Hungarian Yellow Wax, Long Sweet Yellow, Sweet Banana, and Sweet Hungarian.[3]

Nutritional information edit

Pepper, banana, raw
Nutritional value per 100 g
Energy113 kJ (27 kcal)
5.3 g
Sugars1.9 g
Dietary fiber3.4 g
.5 g
1.7 g
Vitamin A equiv.
17 μg
184 μg
Thiamine (B1)
0.1 mg
Riboflavin (B2)
0.05 mg
Niacin (B3)
1.2 mg
Pantothenic acid (B5)
0.27 mg
Vitamin B6
0.36 mg
Folate (B9)
29 μg
Vitamin C
82.7 mg
14 mg
0.5 mg
17 mg
0.1 mg
32 mg
256 mg
0.3 mg
Other constituentsQuantity
Water91.8 g
Percentages estimated using US recommendations for adults,[4] except for potassium, which is estimated based on expert recommendation from the National Academies.[5]

Raw banana peppers contain 92% water, 5% carbohydrates, and negligible fat and protein (table). They are rich sources of vitamin C, containing 100% of the Daily Value (DV) in a 100 gram reference amount (table). Vitamin B6 is present in substantial content of 28% DV, with no other micronutrients in appreciable amounts (table).

Uses edit

Culinary edit

See also edit

References edit

  1. ^ Andrews, Jean (2000). The peppers cookbook: 200 recipes from the pepper lady's kitchen. University of North Texas Press. p. 11. ISBN 1574411934. OCLC 57594932.
  2. ^ Thompson, Kat (2019-05-13). "13 Peppers You Need to Know". Thrillist. Retrieved 2019-06-02.
  3. ^ a b Jean Andrews (1995). Peppers: The Domesticated Capsicums, New Edition. University of Texas Press. p. 97. ISBN 978-0-292-70467-1. Retrieved 31 August 2012.
  4. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
  5. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
  6. ^ Creasy, Rosalind (2000). The edible pepper garden. Periplus. p. 51. ISBN 9625932968. OCLC 473935012.
  7. ^ "Chilli Bajji or Milagai Bajji or Mirchi Bajji : how to make bajji ; bajji recipe".