Pepper is known for its high content of vitamin C (ascorbic acid) and capsaicin. The well-known ‘capsaicin’ is one of the derivatives of capsaicinoids. In this study, ascorbic acid and capsaicinoids were evaluated for 259 pepper germplasms in National Agrobiodiversity Center in Korea. Ascorbic acid and capsaicinoids were extracted with solvent meta-phosphoric acid : ethanol=8:2 and MeOH, respectively, and analyzed by HPLC. Capsaicinoids content was distributed from 0 to 1230.58mg/100g,DW. There were 73 accessions with no spiciness. There were 25 accessions with a content of 1,000mg/100g, DW or more. Among them, IT221893 (“KC01297” originated from Laos) was the highest. Ascorbic acid content was distributed 0 to 2001.5 mg/100g,DW. The resources with a content of 1600 or more were 12 accessions including the highest one, IT158552 (“Annabelle” originated from Austria). Eleven of these resources with high vitamin C content were found to have zero capsaicinoids. This shows that non-spicy peppers tend to have high vitamin C content. These results will serve as a basis data for Korean pepper breeding program.