The product, which rose in popularity in the United States from the 1980s to mid-1990s,[1] can be described as a piquant mix of sweetness and heat, and is used for meats and as an ingredient in various food preparations.

[2] It can be put in sandwiches, or served on cream cheese for a cracker spread[2] or used to make a pepper jelly cheesecake.

Pepper jelly's history starts in Lake Jackson, Texas.

The peppers looked at were Habanero, Cheiro do Norte, Biquinho, Malagueta, Cayenne, Paprika and Dedo de Moça.

The study concluded that less pungent peppers (Biquinho, Paprika and Cheiro do Norte) were the most suitable for making jelly due to the reddish color, characteristic flavor and aroma of a pepper, sweet taste, and low pungency.