Red pepper powders with variuos seed contents (0%, 10%, 20%) and particle sizes were stored at 0℃, 20℃, and 30℃ for 90 days, and the changes in their characteristics were monitored. The initial moisture content was about 13%, and the powders were packed in 0.1 mm-thick polypropylene (PP) bags. Moisture content of each power remained constantly, so PP bags appeared to be effective to prevent moisture transmission. All the values of L＊, a＊ and b＊ were higher in fine particles than in coarse particles. Storage at 0℃ did not change any color values, however, overall color values devreased apparently when stored at 30℃ for 90 days. Capsanthin contents decreased gradually at all storage temperatures and more rapidly at higher temperature. The contents of capsaicinoids in fine particles (49∼59㎎%) were twic as much as those in coarse particles (15∼36㎎%), and they did not change throughout the storage.