• It is a good source of dietary fiber, folic acid, vitamins A, C, B6, K, and manganese.
• It consists of lutein, zeaxanthin, beta-carotene, and lycopene. The main component responsible for the pungency of the fruits is capsaicin.

Used in sauerkraut, and recommended for tripe and generally for soups, stews, and roasts. Ideal in bean soup, in sauces, also added to yellow cheeses for a spicier taste.