Fig. 1

Fig. 2

Fig. 3

Results of the PSL (for hot peppers) and TL (for sweet peppers) examination of minerals isolated from the dried peppers
| Name of sample | TL intensity (150–250°C) | Glow ratio A/B | |
|---|---|---|---|
| Glow A | Glow B | ||
| Hot peppers | 107 664 | 2 446 361 | 0.437 |
| Sweet peppers | 8 271 517 | 9 420 144 | 0.878 |