Peppers
Peppers are fresh vegetables harvested from the capsicum and pimenta genera and are traded as raw agricultural commodities. They are typically stored under chilled conditions to preserve quality and extend shelf life.
Prices, specifications and international trade for peppers under HS 070960.
Peppers Price
Published reference · Jul 1, 2026
Peppers is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.
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Spain led reported peppers exports in 2025, at $1.9B.
Compare peppers exporting countriesPeppers Specifications and Quality
Peppers grading factors include Degree of development, Variety characteristics, and Surface defect allowance.
Grading Factors
Quality assessment for peppers considers Degree of development, Variety characteristics, and Surface defect allowance.
- Degree of development
Harvested at an appropriate stage of maturity according to the variety and growing region.
- Variety characteristics
Must be characteristic of the declared Capsicum variety and meet the specified pungency level.
- Surface defect allowance
Defects may affect up to 0.5 % of the surface for Class I, up to 2.0 % for Class II, and up to 3.0 % for Class III.
Typical Specification Ranges
Peppers specifications record pungency. These are typical ranges, not guarantees for an individual lot.
| Pungency | from 900 Scoville Heat Units |
|---|
Common Defects
Recorded defects for peppers include Superficial blemishes and Rotting or deterioration.
- Superficial blemishes
Minor surface imperfections that do not affect appearance, keeping quality, or package presentation, limited to the allowed percentage of the surface.
- Rotting or deterioration
Any decay that renders the pepper unfit for consumption; such produce is excluded from all classes.
Certifications
Certifications documented for peppers include Codex Standard CXS 307‑2011. Their applicability depends on the individual product and shipment.
- Codex Standard CXS 307‑2011
International standard for commercial varieties of fresh chilli peppers covering grading, defect limits, and packaging requirements.
Peppers Facts and HS Code
Peppers belongs to fresh vegetables within produce, nuts, spices and food ingredients. Its customs classification covers HS 070960.
Peppers HS Code
| Also known as | Fresh chilli |
|---|---|
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Fresh vegetables — Produce, nuts, spices and food ingredients |
| HS codes | 070960 |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Processing steps for peppers include Harvesting, Cleaning and washing, Sorting and grading.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Processing steps |
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Packaging
Typical peppers packaging includes Ventilated cartons and Bulk bags.
- Ventilated cartons
Boxes with ventilation to protect the produce while allowing airflow, commonly used for fresh peppers.
- Bulk bags
Large woven bags for bulk shipments, often with internal liners to protect the peppers.
Uses & Risks
Peppers is used in Fresh consumption, Processed foods, and Spice production.
End Uses
- Fresh consumption
Whole peppers sold fresh for culinary use in salads, cooking and garnishing
- Processed foods
Peppers used in sauces, relishes, canned products and frozen vegetable mixes
- Spice production
Dried and ground peppers providing paprika, chili powder and other powdered seasonings
Uses and Related Commodities
| Downstream industries | Food processing, Condiment manufacturing, Snack production, Restaurant and catering services |
|---|---|
| Standards |
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| Leading origins | Algeria, China, Egypt, India, Indonesia, Mexico, Nigeria, Spain, Türkiye, United States |
Sourcing risks
| Risk | Mitigation |
|---|---|
Contamination by pathogens Food safetyHigh Peppers can become contaminated with bacteria such as Salmonella or E. coli during harvesting, handling, or storage, posing a risk to consumer health. | Implement Good Agricultural Practices, enforce hygiene protocols in packing facilities, and conduct regular microbial testing of batches. |
Extreme weather events ClimateMedium Heatwaves, drought, or excessive rainfall can stress pepper plants, leading to lower yields and increased susceptibility to disease. | Adopt resilient varieties, employ irrigation scheduling, and use protective structures such as shade nets or drainage systems. |
Insect infestation PestMedium Aphids, thrips, and fruit flies may infest pepper crops, reducing yield and quality and potentially spreading plant viruses. | Use integrated pest management, monitor fields with pheromone traps, and apply approved biological controls when thresholds are exceeded. |
Cold chain disruptions LogisticsLow Peppers are often shipped chilled; interruptions in refrigeration can cause rapid quality degradation and spoilage. | Maintain temperature-controlled transport, use real-time monitoring devices, and have contingency plans for backup cooling equipment. |
Peppers Questions
- What are the quality classes for fresh chilli peppers?
- Chilli peppers are classified into three classes. Class I requires superior quality with only very slight superficial defects covering up to 0.5% of the surface. Class II allows good quality with slight defects covering up to 2.0% of the surface. Class III includes peppers that meet minimum requirements, allowing defects covering up to 3.0% of the surface, provided essential characteristics are retained.
- How should fresh chilli peppers be packed for transport?
- Fresh chilli peppers must be packed to protect the produce properly, using materials that keep the peppers intact and maintain their quality during handling and shipment.