Cherry Peppers

Cherry peppers are small, round to oval chili peppers, typically red when ripe, with a mild to medium heat. They are a variety of the species *Capsicum annuum*, native to the Americas but now grown worldwide. They are often pickled or used fresh in various cuisines.

Cherry peppers are primarily used to add a mild, fruity heat and a pop of color to foods. They are frequently found in pickles, relishes, antipasto salads, and sauces. Their slightly sweet flavor also makes them a good addition to dips and spreads.

Cherry peppers are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. As a vegetable, they are a source of vitamins and antioxidants. International bodies like JECFA have evaluated capsaicinoids, the compounds responsible for chili pepper heat, and found them to be safe at typical dietary levels. No specific health concerns are associated with the consumption of cherry peppers at levels found in food.