The invention relates to a pickled pod pepper flavor essence, including: propylene glycol, alpha-pinene, butyl caproate, a pod pepper extract, beta-pinene, hexyl butyrate, acetic acid, 1-octene-3-ol, ethyl acetate, pentanal, 3-methylmercapto-propyl alcohol, alpha-terpineol, isopentyl alcohol, ethyl caproate, methyl salicylate, 2-methyl butanol, hexyl acetate, hexyl 2-methylbutyrate, ethyl 2-methylbutyrate, linalool, anisic aldehyde, allyl isothiocyanide, isopentyl isovalerate, mercaptan, 2-methyl butyric acid, 2-methoxy-3-isobutyl pyrazine and 3-methylthio propylaldehyde. The pickled pod pepper flavor essence has strong fermented sense and has a full and durable fragrance, is stable in quality and has pure and natural fragrance, which is approximate to the fragrance of naturally fermented pickled Capsicum frutescens (pod pepper). The pickled pod pepper flavor essence has better effects than other pod pepper flavor essences in meat products and spices, and is well received among customers in practical application and market promotion.