Anaheim Chili Pepper

The Anaheim chili pepper is a mild chili pepper, named after the city of Anaheim, California, where it was developed. It is a cultivar of the species Capsicum annuum, typically measuring 6-10 inches long and 1.5-2 inches wide. The peppers are usually picked when red, but are often sold green.

Anaheim peppers are commonly used to add a mild, slightly sweet, and smoky flavor to dishes. They are frequently found in Mexican and Southwestern cuisine, appearing in salsas, dips, stuffed dishes, and roasted vegetable mixes. Their mild heat makes them versatile for a wide range of savory applications.

Anaheim peppers are generally recognized as safe (GRAS) by the FDA as a food ingredient. They are a source of vitamins, particularly Vitamin C and Vitamin A, and contain capsaicin, the compound responsible for chili pepper heat. International bodies like JECFA have evaluated chili peppers and their extracts. Evidence does not suggest adverse health effects from typical consumption levels.