Banana pepper

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Banana pepper
Banana Peppers (Armenia).jpg
Armenian banana peppers
Species Capsicum annuum
Heat Mild
Scoville scale 0-500 SHU

The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen. It is often pickled, stuffed or used as a raw ingredient in foods. It is a cultivar of the species Capsicum annuum. Its flavor is not very hot (0–500 Scoville units) and, as is the case with most peppers, its heat depends on the maturity of the pepper, with the ripest being sweeter than younger ones.


Banana pepper plant

A mature fruit will be about 2–3 inches (5–8 cm) in length and have a curved shape and yellowish color similar to a banana, giving rise to the fruit's common name. Friggitelli (pepperoncini) are often erroneously referred to as banana peppers. The hot varieties of banana pepper are called Hungarian wax peppers.[1]


The plant requires full sun, like other Capsicum annuum varieties, and should be treated the same as most other plants in the pepper family. Plants can be grown from seed and cuttings. A mature plant will reach 1 to 2 feet tall and can be grown in many climates, but prefer warmer climates. Cultivars include Early Sweet Banana, Hungarian Yellow Wax, Long Sweet Yellow, Sweet Banana, and Sweet Hungarian.[1]

Nutritional information[edit]

Pepper, banana, raw
Nutritional value per 100 g
Energy 113 kJ (27 kcal)
5.3 g
Sugars 1.9 g
Dietary fiber 3.4 g
.5 g
1.7 g
Vitamin A 340 IU
Thiamine (B1)
0.1 mg
Riboflavin (B2)
0.1 mg
Niacin (B3)
1.2 mg
Pantothenic acid (B5)
0.3 mg
Vitamin B6
0.4 mg
Folate (B9)
29 μg
Vitamin C
82.7 mg
14 mg
0.5 mg
17 mg
32 mg
256 mg
0.3 mg
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Banana peppers are a good source of dietary fiber, vitamin A, potassium and a very good source of vitamin C.[2][unreliable source?]

Serving styles[edit]

See also[edit]


  1. ^ a b Jean Andrews (1995). Peppers: The Domesticated Capsicums, New Edition. University of Texas Press. p. 97. ISBN 978-0-292-70467-1. Retrieved 31 August 2012. 
  2. ^ Livestrong: Are Banana Peppers Good For You?