Nutrients of Peppers Promoted with the Development of a Less Pungent Variety

A new pepper variety has been developed with a high capsinoid content to make it less pungent while maintaining all the natural health benefits of the fruit, according to researchers with the U.S. Department of Agriculture and the University of Maine. The researchers — Robert Jarret from the USDA/Agricultural Research Service in Griffin, Georgia, and read more Nutrients of Peppers Promoted with the Development of a Less Pungent Variety