Hot Red Pepper Research Articles

Ergosterol and Patulin Contents of Conventional and Homemade Red Peppers and Hot Red Peppers Pastes

In this study; ergosterol and patulin contents of homemade and conventional pepper paste and hot paprika paste were determined and the relationships between these substances were investigated. Patulin and ergosterol were determined using high performance liquid chromatography (HPLC). A limiting value of 15 mg.kg-1 ergosterol has been proposed as an index of acceptable quality for tomato products. Ergosterol content of the 13 homemade pepper pastes were found to be lower than 15 mg.kg-1 while 8 of these over limits. In contrast, for the ergosterol content, only one of the homemade hot pepper pastes was over proposed limit while all of the conventional hot pepper pastes were lower than limits. In addition, patulin contents of all conventional and homemade pepper pastes were lower than the allowed level of 50 μg.kg-1. Patulin content was significantly correlated with the ergosterol content in conventional and homemade paprika paste as 0.90 and 0.96, respectively.

초고속 액체크로마토그래피를 이용한 고춧가루의 capsaicinoids 분석

고춧가루의 매운맛을 나타내는 capsaicinoids인 capsaicin과 dihydrocapsaicin을 초고속액체 크로마토그래피로 간편하게 측정하기 위하여 고춧가루의 입도, 추출시간에 따른 추출율 비교하고 환류추출법과 가열블록법을 비교하였다. 환류추출법의 경우 3 시간 추출하는 것이 효율적이었으며 capsaicinoids 추출율은 덜 매운 고춧가루의 경우 입도가 고울수록 높았으나 매운 청량고추의 경우는 추출율이 입도에 영향을 덜 받았다. 시료량을 달리한 경우 용매의 사용을 동일하게하면 시료를 적게 사용하는 것이 추출율이 높았다. 환류추출법으로 3시간 추출한 것은 가열블록법으로 1 시간 추출한 것에 비하여 추출효율이 3-9% 높았으나 품질관리의 목적인 경우 신속간편 방법인 가열블록법으로 고춧가루의 capsaicinoids를 측정하는 것이 가능하였다. The efficiency of the two extractions (refluxing extraction and heating-block extraction) was compared to develop the simple analytical method for the determination of capsaicinoids, including capsaicin and dihydrocapsaicin in red pepper powder. For the method development, the parameters, including particle size, extraction time and sample size, were evaluated using ultra high performance liquid chromatography (u-HPLC). It was found that the most effective extraction time of the refluxing extraction was 3 hr. The higher extraction efficiency was obtained with the fine particle of a mild red pepper powder, while the particle size did not affect the extraction efficiency in case of the hot red pepper powder. The higher extraction efficiency was obtained with the small size of sample taken because of the ratio of the large extracting solvent to sample amount. The extraction efficiency of the refluxing method was 3-9% higher than that of the heating-block method, however, the heating-block method could be applied to the determination of capsaicinoids in the red pepper powder for the purpose of quality control of the product.

Assessment of Benzoic Acid, and Benzene in “Pimenta-Da-Terra” Red Hot Pepper (Capsiccum Sp) Processed Traditionally

Traditionally made red hot pepper products (“pimenta-da-terra”), from ten different producers were assessed as potential sources of benzene, benzoic acid or sodium benzoates, to find whether traditional producers comply with the established regulations concerning these preservatives. Benzene was absent in all non-cooked and cooked samples, and the values for benzoic acid ranged in 887-1685 mg kg-1, which are below maximum values (i.e., 2000 mg kg-1) established by the European Commission for this preservative in vegetable food products excluding olives. Forty percent of the samples showed complete absence of both substances. Our results suggest that producers comply in general with the established limits in using benzoic acid as a preservative in PT products. However, considering the observed wide range of values, it may be concluded that traditional processors use this preservative in a “quantum satis” non-standardized fashion, as long as it is below the established regulations. Because these preservatives may be added to many other food products, more data – including the average consumer uptake of specific foods - is required to estimate average daily benzoic acid intake for Azorian consumers

Effects of capsaicin on testis ghrelin expression in mice

Capsaicin (CAP), the active substance of red hot peppers, has been reported to stimulate development of the gonad. Ghrelin is an acylated polypeptide hormone that is secreted predominantly by endocrine cells of the stomach. There is evidence that ghrelin is involved in reproductive function. Ghrelin significantly inhibits testosterone secretion in a dose-dependent manner. We investigated the effect of CAP on ghrelin expression in testes of mice and on testosterone levels during pubertal and adult periods. We used a variety of morphometric, immunohistochemical and biochemical methods, and western blot analysis. The animals were divided into two age groups: puberty and adult. Control groups for both age groups were fed with standard diet and experimental groups were fed with a diet containing 0.02% CAP. Testes were collected quickly after sacrifice. After dehydration, the specimens were embedded in paraffin and 5 μm sections were cut, and Crossman's triple staining and immunohistochemical staining for ghrelin were applied. Immunohistochemical staining with ghrelin antibody for both age groups demonstrated immunoreaction especially in Leydig and Sertoli cells, but no reaction was observed in spermatogenic cells. Ghrelin immunoreaction was less intense in the experimental groups. Serum testosterone levels were increased in both experimental groups, especially in adults. More spermatocytes were observed in the experimental group compared to the control group. In both pubertal and adult experimental groups, the seminiferous epithelium was thick. CAP appears to enhance testicular cell proliferation and can affect the release of ghrelin and testosterone directly or indirectly.

Capsaicin induces CYP3A4 expression via pregnane X receptor and CCAAT/enhancer‐binding protein β activation

Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the principal pungent ingredient in hot red and chili peppers. Many studies have focused on the anticarcinogenic or chemopreventive activities of capsaicin. However, the influence of capsaicin on CYP3A4, its involvement in drug metabolism, and the underlying mechanisms remain unclear. Here, we examined the effect of capsaicin on CYP3A4 expression and the metabolism of CYP3A1 substrate, nifedipine in male Sprague-Dawley rats. Capsaicin induced the enzymatic activity and expression of CYP3A4 in HepG2 cells. Treatment with a human pregnane X receptor (hPXR) inhibitor reduced the inductive effects of capsaicin on CYP3A4 expression. Capsaicin also induced the activation of CCAAT/enhancer-binding protein β (C/EBPβ). Moreover, capsaicin increased the activation of the transient receptor potential vanilloid type-1 receptor downstream signaling components Ca²⁺/calmodulin-dependent protein kinase and Akt. Capsaicin elevated the level of CYP3A1 in rat liver and significantly increased the biotransformation of nifedipine to dehydronifedipine. From these data, we conclude that capsaicin induces CYP3A4 expression in vitro and in vivo. This induction was achieved by the activation of hPXR and C/EBPβ. Our results suggest that capsaicin might induce CYP3A4 expression; thus, exposure to capsaicin may increase the metabolism of CYP3A4 substrate and potentially cause food-drug interactions.

Chemical study and anti-inflammatory activity of Capsicum chacoense and C. baccatum

Capsicum species, Solanaceae, have been used for centuries as food additives by populations of different regions of the world. Capsaicin (trans-methyl-N-vainillyl-nonenamide) is the main pungent compound extracted from the red hot pepper fruit (Capsicum spp.). The capsaicin content was determined by means of a HPLC method. The results showed that Capsicum chacoense Hunz., contains similar amounts of capsaicin (13.9 mg/100 g of dry fruit) in comparison with Capsicum baccatum L. (12.6 mg/100 g) and Capsicum annum L. (10.1 mg/100 g). Dichloromethane (CH2Cl2) and ethanol (EtOH) extracts of C. chacoense elicited a 46% and 38 % of inhibition on the arachidonic acid (AA) pathway in ear edema respectively while the CH2Cl2 and EtOH extracts of C. baccatum inhibited 52% and 35% the arachidonic acid response respectively.

Modulation of lipopolysaccharide-induced oxidative stress by capsaicin

This study investigated the effect of capsaicin (the active principle of hot red pepper and a sensory excitotoxin) on oxidative stress after systemic administration of the endotoxin lipopolysaccharide (100μg/kg, i.p.) in rats. Capsaicin (15, 150 or 1,500μg/kg; 10, 100 or 400μg/mL) was given via intragastric (i.g.) or intraperitoneal (i.p.) routes at time of endotoxin administration. Rats were killed 4h later. Malondialdehyde (MDA) and reduced glutathione (GSH) were measured in brain, liver, and lungs. Alanine aminotransferase (ALT), aspartate aminotransferase, alkaline phosphatase (ALP), nitric oxide, and glucose were measured in serum. In addition, histopathological examination of liver tissue was performed. In LPS-treated rats, hepatic GSH increased significantly by 40.8% after i.p. capsaicin at 1,500μg/kg. Liver MDA increased significantly by 32.9% after the administration of i.g. capsaicin at 1,500μg/kg and by 27.8 and 37.6% after the administration of i.p. capsaicin at 150 and 1,500μg/kg, respectively. In lung tissue, both MDA and GSH were decreased by capsaicin administration. MDA decreased by 19-20.8% after i.g. capsaicin and by 17.5-23.2% after i.p. capsaicin (150-1,500μg/kg), respectively. GSH decreased by 39.3-64.3% and by 35.7-41.1% after i.g. or i.p. capsaicin (150-1,500μg/kg), respectively. Brain GSH increased significantly after the highest dose of i.g. or i.p. capsaicin (by 20.6 and 15.9%, respectively). The increase in serum ALT and ALP after endotoxin administration was decreased by oral or i.p. capsaicin. Serum nitric oxide showed marked increase after LPS injection, but was markedly decreased after capsaicin (1,500μg/kg, i.p.). Serum glucose increased markedly after the administration of LPS, and was normalized by capsaicin treatment. It is suggested that in the presence of mild systemic inflammation, acute capsaicin administration might alter oxidative status in some tissues and exert an anti-inflammatory effect. Capsaicin exerted protective effects in the liver and lung against the LPS-induced tissue damage.

The Effects of Using Hot Red Pepper as a Diet Supplement on Some Performance Traits in Broiler

The Effects of Using Hot Red Pepper as a Diet Supplement on Some Performance Traits in Broiler

CHANGES OF MICROFLORA DURING STORAGE OF ‘NDUJA, A VERY TYPICAL SAUSAGE OF CALABRIA (ITALY)

The ‘nduja is one of the most typical and appreciated Calabrian raw seasoned sausages. As well as other Calabrian meat products, the ‘nduja contains a high quantity of hot red chilli pepper. The ‘nduja is a seasoned, very savoury but yet spreadable sausage; it is traditionally spread on bread or used as natural flavour enhancer of pasta, pizza and other similar kind of food. 27 samples of ‘nduja were sampled, 15 coming from artisanal production and the remaining 12 from industrial production, in order to establish if they were differences between the two kind of production from the hygienic point of view. The samples were stored up to 6 month and analyzed at 1 day of storage and then at 3 and 6 month of storage. Our results show that the ‘nduja is a meat product of good hygienic quality; the sausages made in artisanal manner showed a more variable microbial quality as the ones made in industrial factories. The microbial flora of ‘nduja is mainly composed by lactobacilli, yeasts and moulds; only in rare cases we have found quite high numbers of micrococci and/od pseudomonads. Total and faecal coliforms are in general very low, in the product ready to eat. No Salmonella enterica nor Listeria monocytogenes nor enterotoxigenic strains of S. aureus or B. cereus were found in the samples analysed.

English

In the present study, we examined the effects of hot red pepper on rabbit’s hepatic tissue. Rabbits were orally ingested 2 g/Kg hot red pepper every day for 10 days. Hot red pepper induced a significant increase in temperature of rabbits after oral ingestion of each dose. Hepatic tissue damage was recorded through examination of the stained paraffin embedded sections. Inflammatory cellular infiltration and hepatocytic vacuolation were marked in rabbits ingested with the hot red pepper. Histochemical studies reveal a decrease in both of carbohydrates and protein contents in the liver. Serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), cholesterol, triglycerides and glucose were decreased in rabbit due to oral ingestion of hot red pepper. These scientific evidences show that hot red pepper possesses some chemical and pharmacological properties which are capable of inducing liver damage. Therefore, based on the findings of this study, the excessive consumption of red pepper is capable of inducing liver damage and so should be avoided.

Introduction of Armand Kuris, Recipient of the 2010 Clark P. Read Mentor Award

Introduction of Armand Kuris, Recipient of the 2010 Clark P. Read Mentor Award

Beneficial influence of capsaicin on lipid peroxidation, membrane-bound enzymes and glycoprotein profile during experimental lung carcinogenesis

This study was designed to examine the impact of a principal component of hot red peppers and chilli peppers, capsaicin, on alterations in lipid peroxidation, membrane-bound enzyme profiles and glycoprotein levels during benzo(a)pyrene (BP)-induced lung cancer in Swiss albino mice. BP (50 mgkg(-1)) induced deleterious changes that were that revealed by alterations in lipid peroxidation, membrane-bound enzyme (Na+/K+ ATPase, Ca2+ ATPase and Mg2+ ATPase) activity, levels of total protein and protein-bound carbohydrate components (sialic acid, hexose, hexosamine, hexuronic acid and fucose). Pre-co-treatment with capsaicin (10 mg kg(-1)) restored the detrimental effects induced by BP, indicating its protective role in BP-induced lung cancer.

Ação nematicida de extratos de alho, mostarda, pimenta malagueta, de óleo de mostarda e de dois produtos à base de capsainóides e alil isotiocianato sobre juvenis de Meloidogyne javanica, (treub) Chitwood, 1949, em casa de vegetação

Neves, W.S; Freitas, L.G.; Coutinho, M.M.; Giaretta-Dallemole, R.; Fabry, C.F.S.; Dhingra, O.D. & Ferraz, S. Atividade nematicida de extratos botânicos de pimenta malagueta (Capsicum frutescens), mostarda (Brassica campestris) e alho (Allium sativum) sobre o nematóide das galhas, Meloidogyne javanica, em casa de vegetação. Summa Phytopathologica, v.35, n.4, p.255-261, 2009 O experimento teve como objetivo avaliar a atividade nematicida de extratos botânicos dos frutos de pimenta malagueta (Capsicum frutescens), plantas de mostarda (Brassica campestris), de bulbos de alho (Allium sativum) e óleo de mostarda sobre o nematóide das galhas, Meloidogyne javanica, em tomateiro em casa de vegetação e posteriormente comparar os extratos que apresentassem maior redução de número de galhas e de ovos com dois produtos à base de capsaicina, capsainóides e alil isotiocianato. Uma mistura peneirada de solo e areia na proporção 1:1 (v:v) foi colocada em vasos de plástico e infestada com 4000 ovos de M. javanica. Quatro dias após 20 mL de cada extrato, na concentração de 1000 ppm, foram espalhados sobre o solo. Apenas água foi derramada sobre o solo infestado no tratamento testemunha. Mudas de tomate com 20 dias de idade foram transplantadas quatro dias após a colocação dos extratos ao solo. Após quarenta e cinco dias avaliou-se o número de ovos e o número de galhas do sistema radicular de cada planta. Os extratos clorofórmico e cetônico de pimenta malagueta e o óleo de mostarda apresentaram melhor controle do nematóide, diferindo estatisticamente da testemunha quanto ao número de galhas. Porém, somente o óleo de mostarda reduziu significativamente o número de ovos quando comparado com a testemunha. Os extratos cetônico e clorofórmico de pimenta e o óleo de mostarda reduziram em 34,5%, 40,4% e 99,9% o número de galhas, respectivamente e o óleo de mostarda reduziu em 99,9% o número de ovos. No experimento seguinte foram avaliados o extrato clorofórmico de pimenta, o óleo de mostarda, o produto comercial Champon® e um produto em desenvolvimento na UFV, chamado DS, a base de capsaicina, capsainóides e alil isotiocianato em diferentes concentrações. Os produtos Champon® e DS e o óleo de mostarda reduziram o número de ovos e galhas quando comparados à testemunha em todas as concentrações testadas. O extrato de pimenta apresentou o melhor resultado na concentração de 400 ppm, reduzindo o número de ovos e galhas em relação à testemunha, porém esse foi bem maior quando comparado com os demais produtos testados.

Capsaicin Reduces Tissue Damage in Experimental Acute Pancreatitis

Calcitonin gene-related peptide (CGRP) is released from perivascular pancreatic nerves. It effects vasomotion and cytokine liberation in inflammatory processes, including acute pancreatitis (AP). Calcitonin gene-related peptide liberation is stimulated by capsaicin, a substance of red hot chili peppers. Aim of the study was to investigate the influence of exogenous capsaicin on experimental AP. Acute pancreatitis was induced in rats by glycodeoxycholic acid and cerulein. Animals were divided into 4 groups: (1) severe AP, (2) severe AP+capsaicin, (3) control without AP, and (4) control+capsaicin. After 24 hours, survival, histology, and CGRP were evaluated (n=6/group). In additional animals, erythrocyte flow and leukocyte activation were evaluated by intravital microscopy 6 hours after AP induction (n=6/group). In the control groups, all animals survived without histological alterations. Mortality in severe AP was 67%. Capsaicin reduced mortality to 16% (P<0.05). Acute pancreatitis animals developed pancreatic inflammation and necrosis, which was significantly less after capsaicin application. Intravital microscopy in severe AP showed reduced erythrocyte velocity and increased leukocyte adhesion, which was nearly normalized by capsaicin (P<0.01). Calcitonin gene-related peptide increased in both capsaicin groups, indicating endogenous CGRP liberation (P<0.01). Capsaicin releases endogenous CGRP with improved pancreatic microcirculation and reduced inflammation in experimental AP. This underlines neuropeptide activity in the pathogenesis of AP.

Sampling plans for estimating pepper fruit damage levels by Oriental tobacco budworm, Helicoverpa assulta (Guenee), in hot pepper fields

Sequential sampling programs for the management of Oriental tobacco budworm, Helicoverpa assulta (Guenee), on red hot peppers were developed using the data of damaged pepper fruits by H. assulta. Taylor's power law indicated that the damaged pepper fruits were distributed randomly in hot pepper fields. A fixed-precision-level sequential sampling plan for classifying fruit damage density levels at a critical density of 2 damaged fruits per plant was developed to assist in decision making. The sequential classification sampling plan was evaluated using the operating characteristic (OC) and the average sample size (ASN) curves. The OC and ASN curves indicated that this sampling plan was robust and properly classified the population density. A resampling simulation demonstrated that average actual sampling precision value at D = 0.25 was ≤ 0.25. With sequential sampling for classifying the damaged fruit levels in terms of a critical density, sample size was fixed to 18 plants. The fixed-precision-level sequential sampling plan developed in this study should greatly enhance the monitoring efficacy and provide practical solutions suitable for reliable decision-making process in the management of H. assulta.

Application of electron-beam irradiation on the production of salted and seasoned short-necked clam, Tapes Pilippinarum, for safe distribution

Salted and seasoned short-necked clam ( Tapes Philippinarum; SNC) and its major ingredients, red hot pepper powder, ginger, garlic and onion were irradiated at 0.5, 1, 2 and 5 kGy, respectively, and the microbiological and sensory quality were evaluated. The water activities of SNC and red pepper powder were 0.91 and 0.56, respectively, and others were higher than 0.97. The initial microbial populations of SNC were approximately 3.99, 4.38 and 2.22 log CFU/g for total aerobic bacteria, yeast and mold, and coliform bacteria. The highest contamination of total aerobic bacteria was detected from ground ginger among ingredients at 5.51 log CFU/g. Electron-beam irradiation (0, 0.5, 1, 2 and 5 kGy) significantly reduced the initial microbial level of SNC and its ingredients not only immediately after irradiation, but also during storage at 10 °C for 4 weeks ( p<0.05). There was no adverse change of sensory score except for the color of onion irradiated at 5 kGy, which results in a lower score than control. From the results electron-beam irradiation is a useful tool to enhance the storage stability and safe distribution of SNC.

Neighbourhood ethnic composition and diet among Mexican-Americans.

We explore the association between a neighbourhood's ethnic composition and the foods and nutrients consumed by Mexican-Americans. Cross-sectional survey of a large national sample, from the Third National Health and Nutrition Examination Survey (1988-94), was linked to the 1990 Census. The outcomes were food frequencies and serum levels of micronutrients. The variable of interest was percentage of Mexican-Americans at the census tract level. United States. A total of 5306 Mexican-American men and women aged 17-90 years. Increased percentage of Mexican-Americans at the census tract level was associated with less consumption of fruits, carrots, spinach/greens and broccoli and with lower serum levels of Se, lycopene, alpha-carotene, vitamin C and folate. By contrast, increased percentage of Mexican-Americans at the census tract level was associated with more consumption of corn, tomatoes, hot red chilli peppers and legumes such as beans, lentils or chickpeas. An increased percentage of Mexican-Americans at the census tract level was associated with less consumption of selective foods (e.g. some fruits, broccoli) and low levels of serum Se or vitamin C, but it was associated with more consumption of other foods (e.g. legumes, tomatoes, corn products) that may have positive effects on health in this population.

Multivariate Analysis for the Evaluation of Fiber, Sugars, and Organic Acids in Commercial Presentations of Table Olives

Table olives constitute an important part of the Mediterranean diet and the diet of many non-olive-producing countries. The aim of this work was to determine the fiber, sugar, and organic acid contents in Spanish commercial presentations of table olives and characterize them by means of a multivariate analysis. The selection of variables was carried out on the basis of a canonical analysis and their classification, according to processing styles and cultivars, through a linear discriminant analysis. Values of dietary fiber in table olives ranged from 2 to 5 g/100 g edible portion (e.p.). Some stuffing materials (almond, hot red pepper, and hazelnut) or the addition of capers produced a significant increase in the total dietary fiber in green olives. Glucose, fructose, and mannitol were usually found in the ranges of 0-55, 0-70, and 0-107 mg/100 g e.p., respectively. Succinic acid was detected only in green and directly brined olives (0-40 mg/100 g e.p.), while lactic and acetic acids were used within the ranges of 0-681 and 5-492.8 mg/100 g e.p., respectively. A multivariate analysis showed that fiber, mannitol, and succinic, lactic, and acetic acids can be used to discriminate between processing styles (95.5% correct assignations) and cultivars (61.20%). Current data can also be used in the evaluation of the dietary value of table olives.

Anti‐inflammatory Effect of Capsaicin in Helicobacter pylori‐Infected Gastric Epithelial Cells

Capsaicin, the main pungent ingredient of hot red and chilli pepper, has been considered as not only a cytoprotective but also a detrimental agent to the gastric mucosa. However, the effect and mechanism of capsaicin that modulate the induction of pro-inflammatory cytokine in Helicobacter pylori-infected epithelial cells have not been investigated previously. Herein, we demonstrated that capsaicin inhibited the release of pro-inflammatory cytokine, interleukin-8 (IL-8) by H. pylori-infected gastric epithelial cells through nuclear factor-kappaB (NF-kappaB) signal pathway. AGS or MKN45 cells as gastric epithelial cells and Vac A+, CagA+ wild-type H. pylori strain ATCC 49503 were used. Gastric epithelial cells were pre-treated with various concentrations of capsaicin and infected with H. pylori for different periods of time to determine IL-8 concentrations in culture supernatant by an ELISA assay. We measured IL-8 mRNA transcripts in H. pylori-infected gastric epithelial cells co-treated with capsaicin by reverse transcriptase-polymerase chain reaction analysis. We performed electrophoretic mobility shift assay to examine the NF-kappaB DNA binding activity with capsaicin and immunofluorescence microscopy to examine nuclear staining of p65. We also performed immunoblotting for IkappaB, IKK activity with capsaicin. Capsaicin inhibits H. pylori-induced IL-8 production by gastric epithelial cells in dose- and time-dependent manner. Capsaicin as low as 100 micromol/L significantly inhibited IL-8 production in H. pylori-infected MKN45 cells (43.2% of control) at 24 hours incubation, whereas inhibited IL-8 production in H. pylori-infected AGS cells (70% of control). We confirmed that capsaicin inhibited IL-8 mRNA expression after infection of gastric epithelial cells with H. pylori for 6 hours. The addition of capsaicin (100 micromol/L) suppressed H. pylori-induced NF-kappaB activation in gastric epithelial cells at 1 hour post-infection. We also found that the degradation of IkappaB and IKK activation were inhibited by capsaicin. Nontoxic dose of capsaicin inhibited H. pylori-induced IL-8 production by gastric epithelial cells through the modulation of IkappaB-, NF-kappaB-, and IL-8 pathways. We conclude that capsaicin can be proposed as a potential anti-inflammatory drug by inhibition of the production of IL-8 in H. pylori-infected gastric epithelium.

Response of Red Hot Pepper (Capsicum annum L.) to Water and Nitrogen under Drip and Check Basin Method of Irrigation

The present investigation was undertaken for the period of two years (2004 and 2005) to evaluate the effect of various levels of water and N application through drip irrigation on red hot pepper yield, Water Use Efficiency (WUE) and Nitrogen Use Efficiency (NUE). In this experiment various combination of three irrigation treatments (Drip irrigation at 0.5 and 1.0xEpan, check basin method of irrigation at 1.0xEpan) and three nitrogen levels (50, 75 and 100% of recommended nitrogen) were compared in split plot design having three replications. The results revealed that when the same quantity of water and nitrogen (100% of recommended) was supplied through drip irrigation system, it increased the red hot pepper yield to 277.4 q ha (an increase of 28.4%) under check basin method of irrigation. In check basin method of irrigation, the highest red hot pepper yield (216.1 q ha) obtained at 100% of recommended N, while in drip irrigation at 1.0xEpan, the yield was highest at 75% of recommended N. When water and nitrogen was supplied through drip at 0.5xEpan, the yield remained statistically same at all the levels of nitrogen, however proved superior over drip irrigation at 1.0xEpan at all the levels of N. When half the recommended amount of N was supplied through drip at 0.5xEpan., WUE and NUE increased by 232.1 and 38.7% over check basin method of irrigation. At lower level of drip irrigation 0.5xEpan, Root length increased significantly with drip irrigation treatments as compared to check basin method of irrigation and found maximum (36.3 m) at lower level of drip irrigation 0.5xEpan. Thus drip irrigation at 0.5x Epan is beneficial for red hot pepper in term of yield, better morphological characters, viz, plant height, number of branches, root length, size and weight of fruits along with 58.6% saving of irrigation water over check basin method of irrigation.