Dry hot pepper (Capsicum annum L.) is one of the most important spices used worldwide as a natural flavoring and coloring agent owing to its unique spicy and pungent taste and color. In addition, peppers are a rich source of nutrients and diverse bioactive compounds with potential health-promoting properties, such as capsaicinoids and antioxidant compounds . However, pepper is generally contaminated by molds, yeast and bacteria during the cultivation, drying, packaging, and storage processes. Therefore, to sanitize pepper, fumigation, steam heat sterilization, and irradiation are used to decontaminate undesirable microorganisms . Interest in the ionizing radiation process is increasing because of persistently high food losses from infestation, contamination and spoilage, mounting concerns over food-borne diseases and growing international trade in food products that must meet strict import standards of quality and quarantine . In Pakistan, a private-sector company initiated commercial food irradiation in 2010, and a total of 940 tons of legumes, spices, and fruits were processed in that year . According to the Food Irradiation Treatment Facilities Database of the Joint FAO/IAEA Programme, around 50 tons of spices are irradiated per month in that Pakistani facility .