Table S1. Reported capsaicinoid contents in Korean red pepper (Hwang et al., 2011; Hwang et al., 2014; Jeon and Lee, 2009; Yu et al., 2009)

Red pepper cultivar	Capsaicin (mg/kg)	Dihydrocapsaicin (mg/kg)	Total capsaicinoid (mg/kg)
Cheongyang	774.2-2,788.1	331.8-720.1	1,106.0-3,508.2
Hanbando	959.7	451.7	1,411.4
Geonchowang	840.0	339.4	1,179.4
Woorigeon	706.2	290.5	996.7
Geumbit	553.6	273.9	827.5
Muhanjilju	451.9	194.6	646.5
Dokyacheongcheong	439.8	200.6	640.4
PR Daechon	389.2	151.9	541.1
Daebakna	316.3	119.6	435.9
Shinsegye	298.2	248.4	546.6
Jangsuwang	282.3	154.8	437.1
Ogwang	344.2	214.4	558.6
Daetong	251.8	204.2	456.0
Wangdaebak	1,222.2	437.8	1,660.0
Myeongak	216.9	156.1	373.0
Shishito	153.5	77.9	231.4