HOT PEPPER
| Thai Name: | Prick kinu |
| Scientific Name: | Capsicum frutescens. |
| Varieties: | Jinda |
| Description-Size: Color: |
0.5 to 0.8 cm in diameter with 4 to 5 cm long. Dark green or dark red. |
| Nutritional Value: |
291 kcal, 15 g protein, 11 g fat, 33 g carbohydrate, 150 mg calcium, 9 mg iron, 10 mg vitamin C per 100 g serving. |
| Use: | Seasoning. |
| Industrial Processing: | In pickles, dried and ground into powder. |
| Season: | Throughout the year. |
| Storage: |
2 weeks at 7 to 8 í C, relative humidity 90-95%. |