The fruit (technical berries in the strict botanical sense) of Capsicum plants have a variety of names depending on place and type. This more piquant variety is commonly called chilli peppers, or simply chilis. The large, mild form is called bell pepper, or by color or both (green pepper, green bell pepper, red bell pepper, etc.) in North America and South Africa, sweet pepper or simply pepper in the United Kingdom, Ireland and Malaysia, but typically called capsicum in Australia, India, New Zealand and Singapore.

Read Pritish Kumar Halder full article to understand the Solanaceae family flowering plant Capsicum. 

Capsicum fruits of several varieties with commercial value are called by various European-language names in English, such as jalapeño, pepperoncini, and pepperoncino; many of these are usually sold pickled. Paprika (in English) refers to a powdered spice made of dried Capsicum of several sorts, though in Hungary, Germany, Sweden, Finland and some other countries it is the name of the fruit (or the vegetable) as well.

Both whole and powdered chili are frequent ingredients in dishes prepared throughout the world, and characteristic of several cuisine styles, including Mexican, Sichuan (Szechuan) Chinese, Korean, Cajun and Creole, along with most South Asian and derived (e.g. Jamaican) curries. The powdered form is a key ingredient in various commercially prepared foodstuffs, such as pepperoni (a sausage), chili con carne (a meat stew), and hot sauces.

Growing conditions

Ideal growing conditions for peppers include a sunny position with warm, loamy soil, ideally 21 to 29 °C (70 to 84 °F), that is moist but not waterlogged. Extremely moist soils can cause seedlings to “damp-off” and reduce germination.

The plants will tolerate (but do not like) temperatures down to 12 °C (54 °F) and they are sensitive to cold. For flowering, Capsicum is a non-photoperiod-sensitive crop. Flowers can self-pollinate. However, at extremely high temperature, 33 to 38 °C (91 to 100 °F), pollen loses viability, and flowers are much less likely to pollinate successfully.

Species and varieties

Capsicum consists of 20–27 species, five of which are domesticated: C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens. Phylogenetic relationships between species have been investigated using biogeographical, morphological, chemosystematic, hybridization, and genetic data.

Fruits of Capsicum can vary tremendously in color, shape, and size both between and within species, which has led to confusion over the relationships among taxa. Chemosystematics studies helped distinguish the difference between varieties and species. For example, C. baccatum var. baccatum had the same flavonoids as C. baccatum var. pendulum, which led researchers to believe the two groups belonged to the same species.

Many varieties of the same species can be used in many different ways; for example, C. annuum includes the “bell pepper” variety, which is sold in both its immature green state and its red, yellow, or orange ripe state. This same species has other varieties, as well, such as the Anaheim chiles often used for stuffing, the dried ancho (before being dried it is referred to as a poblano) Chile used to make chili powder, the mild-to-hot, ripe jalapeno used to make smoked jalapeno, known as chipotle.


Many types of peppers have been bred for heat, size, and yield. Along with selection of specific fruit traits such as flavor and color, specific pest, disease and abiotic stress resistances are continually being selected. Breeding occurs in several environments dependent on the use of the final variety including but not limited to: conventional, organic, hydroponic, green house and shade house production environments.

Several breeding programs are being conducted by corporations and universities. In the United States, New Mexico State University has released several varieties in the last few years. Cornell University has worked to develop regionally adapted varieties that work better in cooler, damper climates. Other universities such as UC Davis, University of Wisconsin-Madison, and Oregon State University have smaller breeding programs. Many vegetable seed companies breed different types of peppers as well.


The fruit of most species of Capsicum contains capsaicin (methyl-n-vanillyl nonivamide), a lipophilic chemical that can produce a burning sensation (pungency or spiciness) in the mouth of the eater. Most mammals find this unpleasant, whereas birds are unaffected. The secretion of capsaicin protects the fruit from consumption by insects and mammals, while the bright colors attract birds that will disperse the seeds.

Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes, and to a lesser extent, the other fleshy parts of the fruits of plants in this genus. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith around the seeds. Most of the capsaicin in a pungent (hot) pepper is concentrated in blisters on the epidermis of the interior ribs (septa) that divide the chambers, or locules, of the fruit to which the seeds are attached.


Capsicum fruits can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used, as well suitable for stuffing with fillings such as cheese, meat, or rice.

They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient.

This can be preserved in the form of a jam, or by drying, pickling, or freezing. Dried Capsicum may be reconstituted whole, or processed into flakes or powders. Pickled or marinated Capsicum are frequently added to sandwiches or salads. Frozen Capsicum are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.

The Spanish conquistadores soon became aware of their culinary properties, and brought them back to Europe, together with cocoa, potatoes, sweet potatoes, tobacco, maize, beans, and turkeys. They also brought it to the Spanish Philippines colonies, whence it spread to Asia. The Portuguese brought them to their African and Asiatic possessions such as India. All varieties were appreciated but the hot ones were particularly appreciated, because they could enliven an otherwise monotonous diet during times of dietary restriction, such as during religious observances.