Abstract: To evaluate the capsaicin content of pepper collected in Sichuan and provide references for pepper identification, classification, conservation and breeding, the authors studied the capsaicin content and the morphology of fruits of 83 pepper accessions by using the method of GB/T 21266—2007. The results showed that: (1) the shape and capsaicin content had no significant correlation in these accessions; (2) the variation of capsaicin content was significant, from 0.16 to 22.61 g/kg, with the average content of 2.20 g/kg; (3) the 83 accessions could be divided into five groups according to the capsaicin content, extremely high (2 populations), high (8 populations), normal (18 populations), low (7 populations) and extremely low (48 populations), respectively. This research identified the capsaicin content of some pepper germplasms in Sichuan and provided a theoretical basis for further exploitation of the germplasm resources.