Methods for extending the shelf life of whole and processed capsicum annuum fruit are provided herein. A method may include sanitizing a capsicum annuum fruit, drying the capsicum annuum fruit, removing a pepper stem, calyx, septum and capsaicin gland from the capsicum annuum fruit, sealing the capsicum annuum fruit in packaging, and cooling the capsicum annuum fruit to a temperature within a range of approximately 34° F. to approximately 40° F., inclusive.
