capsicum
( KAP - sih - kum )
At-A-Glance InformationThe genus Capsicum is native to the tropical Americas, and plants are generally attractive and bushy, ranging between one and four feet tall. Leaves are herbaceous and green, and edible fruits range greatly in color, size, and taste. These plants are commonly called Peppers and are generally classified as either sweet or hot.
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capsicum Species and Varietals
The genus Capsicum is a member of the Nightshade plant family Solanaceae, and includes between 20 and 27 species. The genus name is derived from the Latin word capto, which means 'to grasp or seize' (referring to the heat or pungency of the fruit of some species). The common name for these plants, Pepper, came about due to Europeans' misconception that the fruits, because they were spicy, were related to the Black Pepper Plant (Piper nigrum). Capsicum plants grow in all zones (to find your zone, click here: Zone Map).
In addition to being categorized by species, pepper varieties are categorized according to how hot they are, or their Scoville Heat Units (SHU). These units were contrived by American pharmacist Wilbur Scoville in 1912, who created both a method of measurement and a scale to measure pungency of chili peppers and other substances. In its infancy, the test involved dissolving an exact weight of dried pepper in alcohol, and then diluting that mixture in sugar water. Taste testers were then given mixtures of decreasing concentrations until a majority (at least 3 out of 5 testers) could no longer detect spiciness and the pepper was given a rating based on the dilution content. In the 1980's, a more objective testing method, high-performance liquid chromatography, replaced the Scoville organoleptic test.
In addition to being categorized by species, pepper varieties are categorized according to how hot they are, or their Scoville Heat Units (SHU). These units were contrived by American pharmacist Wilbur Scoville in 1912, who created both a method of measurement and a scale to measure pungency of chili peppers and other substances. In its infancy, the test involved dissolving an exact weight of dried pepper in alcohol, and then diluting that mixture in sugar water. Taste testers were then given mixtures of decreasing concentrations until a majority (at least 3 out of 5 testers) could no longer detect spiciness and the pepper was given a rating based on the dilution content. In the 1980's, a more objective testing method, high-performance liquid chromatography, replaced the Scoville organoleptic test.
The above diagram depicts just a few of the different peppers available for cultivation according to their SHU. Below, species are listed alphabetically, with their varieties and accompanying SHU ratings and growing information.
Capsicum annuum
This species of Pepper is the primary species in the genus Capsicum, and has around 200 varieties and cultivars. The berry to bell-pepper shaped fruits on the plant vary in color from red to green to yellow to black, and have many uses in culinary, medicinal, self-defense, and ornamental applications.
to investigate: bell peppers, jalapenos, serrano
This species of Pepper is the primary species in the genus Capsicum, and has around 200 varieties and cultivars. The berry to bell-pepper shaped fruits on the plant vary in color from red to green to yellow to black, and have many uses in culinary, medicinal, self-defense, and ornamental applications.
to investigate: bell peppers, jalapenos, serrano
Capsicum annuum 'Cerasiforme Group' (Cherry Pepper, Pimiento, Cherry Bomb Pepper, Hungarian Cherry Pepper, Sweet Cherry Chile Pepper) This group of plants produces small fruits that resemble cherries or cherry tomatoes. They tend to have a sweet flavor and mild to moderate heat. Fruits are great for pickling, using as garnish, for grilling, or for smoking. Popularly cultivated varieties in this group include Espelette Peppers, 'Floral Gem', 'Facing Heaven' ('Pinyin'), and 'Santa Fe'. |
Capsicum annuum glabriusculum (Chitelpin, Indian Pepper, Grove Pepper, Chile Tepin, Turkey Pepper, Bird Pepper, Piquin Pepper) This subspecies is native to southern North America and northern South America, and produces a plant that reaches a little over three feet tall at maturity. It is the official native pepper of the state of Texas. Fruits are small, held on upright stems above the foliage, and can be red to orange in color. Harvest 40-50 days after fruit set. Fruits are rated 50,000 - 100,000 SHU. In areas where frosts are light, these plants can live up to between 35 and 50 years. |
Capsicum annuum 'New Mexico Group' (New Mexico Chile, Chile del Norte)
This cultivar group has fruit that grow from green to ripened red, and have a variety of uses in culinary dishes. This group was developed by horticulturalist Fabian Garcia, and includes many varieties and cultivars, including those listed and described below: to investigate: pasilla, colorado, negro cultivars, Big Jim, Chimayo, Sandia, NuMex Memorial Day, Numex Easter, Explosive Embers, Subicho,
This cultivar group has fruit that grow from green to ripened red, and have a variety of uses in culinary dishes. This group was developed by horticulturalist Fabian Garcia, and includes many varieties and cultivars, including those listed and described below: to investigate: pasilla, colorado, negro cultivars, Big Jim, Chimayo, Sandia, NuMex Memorial Day, Numex Easter, Explosive Embers, Subicho,
Hatch Chile
Grown in the unique climate of the Hatch Valley in New Mexico. Heat is variable, usually between 1,000 and 8,000 SHU. |
Pueblo Chile
Ancient group cultivated by the Puebloan peoples of New Mexico. Cultivars include 'Giadone', 'Acoma', 'Isleta', and 'Zia'. 5,000 - 20,000 SHU. |
Anaheim Chile
A variety of the cultivar 'New Mexico No. 9'. Fruit varies from 500 to 2,500 SHU. |
Numex Mirasol
These New Mexico Chiles are grown in Colorado. Most range between 2,500 to 5,000 SHU. |
Did you know? Peppers have been grown in space. In July of 2021, astronauts on the International Space Station started growing New Mexico chiles from seeds. The New Mexico Group cultivar 'Numex Espanola Improved' was chosen for its hardiness, and the plants were the first pepper plants to ever be grown off of Earth. |
Aleppo (Halaby Pepper) This cultivar of Capsicum annuum is used to make a popular spice in Middle Eastern and Mediterranean cuisine. These peppers have a moderate heat level (about 10,000 SHU) that builds slowly. Fruit is similar in flavor to Ancho, with raisin and cumin undertones, and is ready for harvesting when it is burgundy in color. |
Banana (Yellow Wax Pepper, Banana Chili) Produces yellow fruits with a mild, tangy flavor that age to green, red, or orange. These peppers are often pickled, stuffed, or used as condiments on salads or sandwiches. The common name Banana Pepper is due to the fact that the peppers look like tiny bananas. Heat rating for these peppers is between 0 and 500 SHU. Commonly grown cultivars include 'Early Sweet Banana', 'Hungarian Yellow Wax', 'Long Sweet Yellow', 'Sweet Banana', and 'Sweet Hungarian'. |
Cascabel Chili (Bola Chili, Chile Bola, Jingle Bell Chili) These chilis are known for their distinctive rattle noise made when dried and shaken. They are commonly cultivated in the Coahuila, Durango, Guerrero, and Jalisco states in Mexico. These are considered to be members of the Mirasol group of Capsicum annuum plants, and are called Bolas when they are ripe. They are commonly dried and used in cullinary applications. Between 1,500 and 2,500 SHU. |
Cayenne Pepper This group produces skinny, red-colored ripe fruits that have a rating of between 30,000 and 50,000 SHU. There are countless varieties, some of the most popular being Cow-horn, Cayenne Sweet, Cayenne Buist's Yellow, Golden Cayenne, Cayenne Carolina, Cayenne Indonesian, Joe's Long, Cayenne Large Red Thick, Cayenne Long Thick Red, Ring of Fire, Cayenne Passion, Cayenne Thomas Jefferson, Cayenne Iberian, Cayenne Turkish, Egyptian Cayenne, Cayenne Violet, Royal Embers and Numex Las Cruces Cayenne. |
Cheongyang Commonly grown in Korea, these pepper plants produce medium-sized long, slender fruit with a heat intensity of about 10,000 SHU. This type of chili was created by crossing a Jejudo chili with a Thai chili plant. Fruit is purple to green when unripe, and ripen to deep red just before harvest. |
Chilaca (Chilaca Pepper, Chile Negro, Mexican Negro, Pasilla Bajio, Pasilla Pepper) This plant produces fruit that is long (up to 9 inches) and narrow, commonly named for its dark skin. Fruit is commonly used for sauces, and heat comes in between 1,000 - 2,500 SHU. Variety 'Pasilla de Oaxaca' is used in mole negro dishes. |
Cubanelle (Cuban Pepper, Aji Cubanela, Italian Frying Pepper) These sweet peppers begin yellow-green and mature to bright red. These peppers have thinner flesh than bell peppers, are longer, and have a more wrinkly appearance. These peppers are extensively used in the cuisines in Cuba, the Dominican Republic, and Puerto Rico. It is the pepper most commonly used to make sofrito. |
de Arbol (Chile de Arbol, Bird's Beak Chile, Rat's Tail Chile, Tree Chili) Fruit produced is between 2-3 inches long and ripens to bright red from green. Used in many applications, including as a fresh ingredient, as dried peppers, and as ground flakes or powder. These peppers are also used as decoration, because they keep their red color when dried. |
Fish Pepper This previously extinct heirloom variety was lost to history until an old seed packet was discovered in a freezer in 1995. Fruits range in color from orange to brown to green, to white and red, and commonly have stripes of contrasting colors. Leaves are variegated with white and green mottling, and fruit has a Scoville rating of between 5,000 and 30,000 SHU. |
Fresno (Fresno Chili Pepper) These chilis are very popularly cultivated, and are commonly used in dishes like ceviche and salsa. This cultivar was developed by Clarence Brown Hamlin in 1952, and named for the city of Fresno, CA. These plants are cold and disease-resistant, and reach about 24-30 inches in height at maturity. Fruits are similar to Jalapeno, though they have thinner walls and a more mild heat profile (2,500-10,000 SHU). |
Friggitello (Friggitelli, Golden Greek Pepper, Tuscan Pepper, Mild Golden Salonika Peppers, Pepperoncini, Italian Sweet Pepper) This cultivar has a slight heat (between 100-500 SHU) and some bitterness in its fruit flavor. These peppers are sometimes pickled and sold in jars in supermarkets. Pick when fruit is 2-3 inches long and still green-yellow for the best flavor (before they turn red). These peppers are also wonderful when fried on the stove top. |
Guntur Chili These peppers are cultivated mainly in India, and are exported worldwide. These peppers are important ingredients in curries, and have thick skin. These are considered very hot chilis, coming in at between 30,000 and 350,000 SHU. Varieties of this chili include '334 Chili', 'Teja Chili', 'Guntur Sannam' (S4 Type), and '273 Chili'. |
Jalapeno (Huachinango, Chile Gordo, Cuaresmeno) The name for these peppers is derived from the Spanish word for 'from Xalapa', where these peppers were traditionally cultivated. Commonly picked while still green, if allowed to ripen on the plant these peppers will turn red and yellow. When harvested and smoked, these peppers are called Chipotle peppers. 2,000-8,000 SHU. Cultivars include 'Mitla', 'Perfecto', 'Tula', 'Grande' (a hot jalapeño), 'Sayula', 'Senorita', 'Torreon', 'Early Jalapeño', 'TAM Mild Jalapeño', 'TAM Mild Jalapeño II', 'TAM Veracruz', the yellow 'TAM Jaloro', 'NuMex Vaquero', 'NuMex Piñata' (colorful plant), 'TAM Dulcito', 'Waialua', and 'NuMex Primavera'. |
Medusa Pepper This species produces long, thin fruits that rise up above foliage, giving it a look reminiscent of the gorgon Medusa. These ornamental peppers are very mild, ranging from between 1 and 1,000 SHU. Peppers ripen from green to light yellow, orange, and finally red and are about 2 inches long. |
Padron Pepper (Herbon Pepper) This pepper is native to the Padron region in northwestern Spain and fruits reach about 2 inches long at maturity. Heat is usually mild (500 SHU), though there are some varieties of these peppers that reach up to 2,500 SHU. These peppers are usually fried on the stovetop until blistered, and served sprinkled with salt and pepper. Quite similar to Shishito Peppers. |
Peter Pepper With both red and yellow varieties, these peppers are considered rare and their origin is debated. Fruits have a rounded tip and a cleft a bit back from the tip, resembling male genitalia. These peppers have a rating of between 10,000-23,000 SHU and are commonly used for pickling or as a salsa ingredient. |
Puya (Pulla) |
Royal Black |
Santa Fe Grande |
Scotch Bonnet |
Serrano |
Shishito |
Siling Mahaba |
Thai Chili (Bird's Eye Chili, Mouse-Dropping Chili) Native to Mexico and cultivated across much of Asia, these hot little peppers have a Scoville rating of between 50,000 and 100,000 SHU. Varieties include 'Numex Twilight' and 'Thai Ornamental'. Fruit are small, thin, and pointed, turning red when most ripe. |
Capsicum baccatum (Capsicum praetermissum) (Aji)
This species of peppers tends to be hot, coming in between 30,000 and 50,000 SHU.
Aji Amarillo (Amarillo Chile, Aji Escabeche) |
caring for and pruning capsicum shrubs
Propagation
Problems and pests
Gallery
videos
A great video about Abelia grandiflora 'Edward Goucher'
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All about planting and pruning Abelias
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How to prune Abelia shrubs
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Resources
The New Sunset Western Garden Book: The Ultimate Gardening Guide (2012) - Page
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