Influence of freezing in two different packages and frozen storage at –24 ^oC for 9 months on some characteristics of red pepper paste have been investigated. Some characteristics such as ascorbic acid, pH, Hunter color values were changed significantly during freezing and frozen storage. It has been concluded that smaller particle size of the paste and oxygen tension within the package, have important effects on these changes. Even the Howard mold count and the consistency were decreased during the frozen period mainly because of the structural changes.