Abstract: To investigate the variation in pepper quality across different regions, three pepper varieties (Jiao yang 6, La yan 101 and Zhuo jiao xin 52) were selected and planted in Guizhou, Yunnan, Chongqing, Shaanxi and Xinjian Provinces. In order to provide reference for the selection of pepper varieties in different regions, principal component analysis and cluster analysis were employed to evaluate the suitability of each pepper variety for its region by determining the peppers' nutritional quality, such as capsaicin, reducing sugar, amino acids, crude fibre, crude fat, capsaicin. The study revealed that significant variations presented in pepper quality across different producing areas and the coefficient of variation ranged from 5.79% to 50.29%. Among them, capsaicin content varied the most with origin. Notably, the average coefficient of variation was 41.94% for capsaicin and was about 8% for crude fiber and amino acids. The comprehensive evaluation of La yan 101 variety was the highest, then Zhuo jiao xin 52 was the second by principal component analysis. Meanwhile, all three varieties showed higher quality scores when planted in Guizhou Province compared to other four regions. In summary, peppers quality varied significantly among different regions and La yan 101 planted in Guizhou demonstrated the best quality performance. Thus we concluded that these peppers planted in Guizhou Province had quality advantages to other four provinces.