Intelligence
Chili Pepper
Top Producer
China
Top Exporter
India
Top Importer
United States
Real-time Price help
$2.1
+5.9%MonthlyProduction Volume
75.34M tons
+1.6%YearlyExport Value
$1.03B
-19.1%Yearly
Current Section
Overview of Global Chili Pepper Market
Featured below is a detailed overview of the global Chili Pepper market information. You can discover details including: top producing & exporting countries, real-time market prices, local product varieties, seasonality, production & export volumes, and more
Real-time Wholesale Market Prices of Chili PepperWarningBeta
Real-time Wholesale Market Prices of Chili Pepper
WarningBeta
Global Average Price
$2.15
USD per kg
Yesterday
+6.4%
Last week
-8.7%
Last month
+5.9%
Last year
+41.0%
- Last updated on Dec 15
Wholesale Price Trend of Chili Pepper
Top Producing Countries of Chili Pepper
Total Production Volume
75.34M
Metric Ton
Last year
+1.6%
Last 3 year
+8.6%
Last 5 year
+12.8%
- Reported for year 2016
Market Concentration
23.05%
High
- The Herfindahl Hirschman (HH) Index is a measure of market concentration.
- A higher concentration means production is dominated by a few countries.
Global Chili Pepper Production Trend
Unit: USD/ton
Overview of Global Chili Pepper Trade
Note that this information and related analysis is based on the statistics of HS code 090420 (Capsicum or Pimenta, dried, crushed or ground). Please visit the HS code page for more detailed information. You may also want to see all related HS codes of Chili Pepper.
HS Codes of Chili Pepper
Local Varieties & Cultivars of Chili Pepper
Season of Chili Pepper
No seasonality data
Market Details of Chili Pepper
Usages
B2B Channel
Capsicum is used as a seasoning in cooking (goulash, white sauces, poultry and meat dishes, creamed soups, fresh cheese) and in the food industry. Paprika, ground red capsicum, is the national spice of Hungary. Ground capsicum is an important ingredient in curry.
Storage
Temperature
| Active behavior | Capsicums have a slight, pleasant odor. When transporting spices, it is important to retain the content of essential oils to the greatest possible extent, since these substances, together with other constituents, such as fatty oils, tannins and bitter principles, determine the odor and flavor and thus quality of the spices. The essential oils are readily volatilized and the seasoning action of the spices is consequently reduced. Volatilization of the essential oils is primarily determined by temperature. The higher is the ambient temperature, the more the essential oils are volatilized, as may be recognized by the intense odor in the hold. Due to the readily volatilized essential oils, spices should always be stowed separately from each other and away from foodstuffs which readily absorb foreign odors (e.g. coffee or tea). |
| Passive behavior | Capsicums are highly odor-sensitive. |
Usages
Storage
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