capsicum

( KAP - sih - kum )

At-A-Glance Information

The 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 (though they can be purple to black), and edible fruits range greatly  in color, size, spiciness and flavor. These plants are commonly called Peppers and are generally classified as either sweet or hot.

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). The pepper species and varietals listed on this page represent just a small sampling of the many peppers out there to grow. 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.
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, accompanying SHU ratings and growing information.
Capsicum annuum
This species of pepper is the type species in the genus Capsicum, and has around 200 varieties and cultivars. The berry to bell-pepper shaped fruits on these plants vary in color from red and green to yellow or black, and have many uses in culinary, medicinal, self-defense, and ornamental applications.

'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'. These peppers have an SHU of between 100 and 500.

​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 longum (Paprika)
This group of peppers is used to make the popular spice Paprika. Fruits tend to be mild in spiciness, and have thin flesh. Paprika is produced and used in many areas around the globe, and has myriad varieties, including 'Alma' (pictured) and 'Boldog'. 
'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:
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.
Mirasol
These New Mexico Chiles are grown in Colorado. Most range between 2,500 to 5,000 SHU.
Alcalde
This heirloom vigorous variety produces red thick fruits at maturity. 2,500 SHU.
Barker's Hot
This is the hottest of the New Mexico chilis, coming in at 15,000-30,000 SHU.
Big Jim
These peppers are quite large; some reaching a foot long. 500 - 3,000 SHU.
Chimayo
With an Scoville rating of 4,000-6,000 these heirloom peppers have a sweet taste.
Centennial
This ornamental variety ranges from 1,000 to 5,000 SHU and produces fruits that mature from green to purple, yellow, orange and red.​
Eclipse
This variety has a fruity flavor and a heat level of about 1,000 SHU. Peppers emerge green and mature to chocolate brown.
Garnet
This pepper is great for making Paprika seasoning, and has a rating of about 150, making it a mild pepper.
Nematador
This large, thick cayenne pepper is highly resistant to root-knot nematode. Peppers are 6 in. long and have a 16,000 SHU.
Rio Grande
This heirloom variety is mildly spicy (2,500-5,000 SHU) and can be used fresh or dried.
Vaquero
This variety is root rot and blight resistant, high-yielding, and open pollinated. 33,500 SHU.
Suave
This group includes red and orange varieties and are considered mild, ranking at about 800 SHU.
Santo Domingo
These peppers reach about 5 in. long and rate at over 16,000 SHU. Highly productive plant.

​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 our planet.

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.

​Baklouti
This cultivar is commonly grown in Tunisia, where it is used to make the condiment Harissa (a sauce made from smoked ground pepper). Fruit is elongated, stretching to between 6 and 8 inches long, and has a mild, sweet, and fruity flavor with a heat rating of between 1,000-5,000 SHU.

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'.

Basque Fryers (Doux long des Landes, Doux de Landes, Piment Basque)
​This group of peppers includes many cultivars, including 'Choricero', 'Anglet', 'Espellette', 'Gernika', 'Guindilla', and 'Piquillo'. This group of peppers have a Scoville range of around 4,000 SHU.

Black Heart
This species produces purple flowers and young leaves have purple veining. Stems are dark purple to black. Heart-shaped fruits emerge dark purple to black and mature to red. Don't be fooled by their cute shape, however; these fruits get a Scoville rating of between 5,000 and 20,000 SHU.

Black Hungarian
This cultivar produces fruits with a Scoville rating between 5,000 and 10,000 SHU. Peppers are 2-3 inches long and emerge green, turning dark purple to black and then to red as it ages on the plant.

​Black Pearl
This cultivar has black leaves and fruit that matures to crimson. Fruit is rounded and small, and has a slow burn with citrus undertones. Peppers have a Scoville rating of between 10,000 and 30,000 SHU.

​Bolivian Rainbow
​This stunningly beautiful ornamental pepper plant is native to Bolivia. It produces small fruits that begin purple, aging through yellow, orange, and red. Fruits range in heat from 10,000 to 30,000 SHU, putting them on par with serrano peppers.

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. 

Count Dracula
This cultivar is grown for its dark foliage and fruits, and produces very hot (25,000-50,000 SHU) peppers. Flowers are purple, and fruit ripens to a bright red color. Plants reach about 2 feet tall at maturity.

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.

Django F1
This pepper plant is popularly grown in Korea and the Philippines, and fruits are light to medium green in color. Plants are highly productive, and have resistance to bacterial wilt diseases. This is an example of a 'Sinigang' type pepper.

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'.

Guajillo Chili (Chile Guaco, Mirasol Chile)
These peppers are commonly used to make salsas and moles, and have thick, dark reddish-brown fruits with a delicate flavor and a moderate pungency (between 2,500 and 5,000 SHU. They are frequently dried before use.

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'.

Korean Chili (Korean Dark Green, Korean Long Green, Korean Red, Korean Hot)
These plants produce medium-sized fruits that start green and turn shades of red when they are ripe. They rate between 1,500 to 10,000 SHU. Prik Kee Nu is a very hot variety, coming in around 50,000 to 100,000 SHU.

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 (Penis 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.

Peperone Crusco (Peperoni Cruschi, Crusco Pepper)
This Italian pepper is commonly cultivated for drying and grinding. They are sweet peppers with no discernable heat and can take three forms: pointed, conical, or hooked. These peppers are used to flavor meat, legumes, baked goods, chocolate, and ice cream.

Piquillo (Little Beak Pepper)
This cultivar has fruits that are sweet with little to no heat. They range from 500-1000 SHU, and are typically red. Flavor is more similar to bell peppers than to chili peppers. Fruits have thin walls and a smooth, silky texture. They can be stuffed with meat, seafood or cheese or marinated with salt, pepper, and olive oil. A good choice for growing in pots.

​Puya (Pulla, Chile Puya)
​Similar to the Guajillo pepper, these smaller, hotter peppers are known for their fruity flavor and aroma. These peppers are great for topping pizzas and to flavor pork, veal, fish, or chicken. They usually grow to 3-4 inches long and are deep crimson red in color. These peppers range from 5,000 to 8,000 SHU.

​Royal Black
This ornamental pepper was developed for aesthetic purposes, and produces fruits that range between 5,000 and 30,000 SHU. Plants rarely reach over 2 feet tall, and fruits are small, between 1 and 1.5 inches long when mature. Flowers are purple and foliage is greenish-black with purplish undersides.

Santa Fe Grande (Guero)
These mild yellow to orange-red peppers have a slight sweetness, and are great for salads, salsas, and other dishes. Plants reach about 2 feet tall when mature. The SHU for these fruits is between 500 and 750. 

​Serrano 
These plants reach a mature height of between 1 and 4 feet tall, and each plant produces up to 50 peppers. Unripe peppers are green, and mature ones range in color from green and yellow to red brown and orange. These peppers do well in soil with a pH of between 7.0 and 8.5 and prefer temperatures over 75 degrees Fahrenheit for best performance. They are typically eaten raw, made into salsa, or added to hot sauces. They can also be pickled.

Shishito (kkwari-gochu, Ground Cherry Chili)
​Three to four inch long fruits range in spiciness from 50 to 200 SHU, and are typically eaten when they are unripe and still green. They are commonly fried in oil until they begin to blister and then are served tossed in sea salt. They can also be battered and fried as tempura.

Siling Mahaba (Siling Haba, Siling pangsigang, Green Chili, Finger Chili, Long Pepper)
This Filipino chile is long and bright yellow to green in color. They add a mild but flavorful kick to dishes, and measure at around 50,000 SHU.

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. Flowers are typically white, and fruits hang down from branches. Varieties are listed and described below.

Aji Amarillo (Amarillo Chile, Aji Escabeche, Locoto)
​These yellow peppers will turn bright orange when mature, and are considered hot, rating at between 30,000 and 50,000 SHU. Flavor is fruity, with hints of passion fruit and mango. They impart an interesting flavor and color to dishes. Plants reach up to 5 feet tall and can produce up to 40 peppers in one season. Fruits take about 4 months to mature. Use fresh or dried.

Bishop's Crown (Christmas Bell, Joker's Hat, Balloon Pepper, Orchid Pepper, Camane, Aji Flor)
​This pepper is a cultivar of the subspecies Capsicum baccatum pendulum, and is named for its three-sided shape, similar to a bishop's hat. Plants reach between 3 and 4 feet tall, and fruits mature from pale green to red in about 90-100 days. 

Lemon Drop (Aji Limon, Qillu Uchu)
​These peppers are commonly confused with Capsicum chinense 'Aji Limo', and form a cone-shaped yellow pepper that is somewhat crinkled. These have a hot, citrusy flavor to them and are between 2.5 and 3 inches long. Plants are upright and highly branched, reaching between 5 and 6.5 feet tall when mature. In one year, these plants can produce over 100 fruits. Fertilization to ripened fruit time is about 80 days.

Sweet Piquante Pepper (Peppadew Pepper)
Grown primarily in South Africa, these plants produce small, sweet bright red fruits that are known for their flavor and slight heat. They range between 1,100 and 1,700 SHU. 

​Capsicum cardenasii (Ulupica)
This species of pepper is native to the Andes Mountains and Peru and Bolivia. These perennial plants develop woody stems and can reach between 2 and 3 feet tall when mature. Flowers are white, and fruits are small, fleshy and red. This species is likely the wild ancestor of Rocoto peppers, and require cool but frost-free environments to perform well. Fruits contain few seeds, and have a 30,00 SHU rating. They are primarily used to add spice to dishes.

​Capsicum chacoense (Tova, Covincho, Aji Puta Madre, Aji Putapario)
​Native to South America, these wild plants are rarely cultivated, but do produce edible fruits. They are compact perennials (annuals in cool climates) and reach up to 3 feet tall when mature. Fruits have a round to triangular shape, and mature from green to yellow or bright red. Flowers are white.
Capsicum chinense (Capsicum sinense) (Habanero-Type Pepper)
Native to the Americas, this species is well-known for their fruits' unique flavors and exceptional heat. The hottest peppers in the world are members of this group. The species name is a misnomer, a mistake made when the species was first named. The Dutch botanist Nikolaus Joseph von Jacquin erroneously named the species back in 1776, thinking that it originated in China due to their prevalence in Chinese cuisine. However, it was later discovered to be introduced to the area by earlier European settlers. Fruits in this species vary greatly in color and shape, and plants have shallow roots. Commonly grown varieties are listed below:

7 Pot Chili
This fruity, nutty pepper is fantastic for sauces and salsas, especially when paired with tropical fruits like mangoes and papayas. These peppers are also used to make military-grade tear gas and marine paint. The Scoville rating of the fruits comes in at between 2,000 and 8,000 SHU.

Adjuma (Adjoema, Aji Umba, Ojemma)
Originally from Brazil, these fruits are shaped like tiny bell peppers. They are commonly mistaken for Madame Jeanette, Habanero, and Scotch Bonnet peppers, and are sometimes even sold erroneously under those names.

Aji Dulce (Aji Cachucha, Quechucha, Ajicito, Aji Gustoso, Seasoning Pepper)
These perennial plants produce sweet peppers. They have a mild, smokey flavor and are great for flavoring sauces, fish, meat, stew, and rice. These fruits range between 100 and 500 SHU.

Bhut Jolokia (Ghost Pepper)
This hybrid is a cross between Capsicum chinense and Capsicum frutescens, and in 2007 was the world's hottest pepper. They are typically used to heat up various dishes, and are also commonly made into hot sauces. Fruits are also harvested for use in pepper-based aerosol sprays (pepper spray). There are different varieties of Ghost Pepper with peach, yellow, chocolate, purple, or red fruits. 

​Datil
These peppers are mainly produced in Florida, and are green to yellow-gold and fragrant. Mature peppers are small, and taste both hot and sweet. These peppers are used in hot sauces, vinegars, jellies and mustards. 100,000 - 300,000 SHU.

Fatalii
Developed in southern or central Africa, these peppers have a fruity, citrusy flavor with searing heat. They rate from 125,000 to 400,000 SHU and are about 3-4 inches long when ripe. Plants reach between 2 and 3 feet tall when mature, and the most common variety has fruits that mature to yellow, but others can produce red, brown and white peppers. They are mainly used to create hot sauces, but are also used in marinades, barbeque sauces, salsas, and chutneys.

Habanero Chile
Fruits on these plants range in color, but are all very spicy, ranging from 100,000 to 350,000 on the Scoville scale. They are commonly used in spicy foods and hot sauces. It is named for Habana in Cuba. Cultivars include Habanada, Black Habanero, Carolina Reaper, Red Savina, Cabai Ceremai, and Caribbean Red. Fruits from various cultivars can be black, red, yellow, orange, brown, purple, or green.

Hainan Yellow Lantern Chili (Yellow Emperor Chili)
These peppers are mainly grown off the coast of Southern China, and mature to a bright yellow color. Fruits are about 2 inches long and a little over an inch wide. Most are processed into hot sauces. They rate at about 300,000 SHU.

Kambuzi (Little Goat Chili Pepper)
This cultivar produces small, round chilis, and plants are grown mainly in Malawi. Fruits vary in color from yellow to red and orange. They are mainly used to create condiments and sauces, and the flavor is similar to a Habanero. They come in at between 50,000 and 175,000 on the Scoville scale.

Madame Jeanette
Originally from Suriname, this variety produces very hot peppers with a Scoville rating of between 125,000 and 325,000 SHU. Ripe color is reddish-yellow, and flesh is fruity, reminiscent of mango and pineapple. These plants produce prolifically, and have a relatively compact growth. They can be grown indoors in containers.

Pepper X
Bred by American pepper breeder Ed Currie, this is currently the world's hottest chili pepper. The Scoville rating of these peppers is 2,693,000 SHU.

​Scotch Bonnet (Bonney Pepper, Caribbean Red Pepper)
These peppers range in heat from 100,000 to 350,000 SHU, though there is a sweet variety called Cachucha that ranges from 100 to 500 SHU. Fruits are typically used in hot sauces and other condiments. 

Trinidad Scorpion
​These peppers are placed in the 1,200,000 SHU range on the Scoville scale, and range in color depending on the cultivar. Varieties include 'Jamaican Hot Chocolate', 'Butch T', and 'Moruga Blend'. Underlying fruity flavors give these peppers a great taste, and they are typically used in hot sauces and marinades.

​Capsicum eximium
This species of pepper plant is native to the Andes region in South America. Flowers are purple, and mature fruits are small and shiny with little pulp. These are used in spicy dishes in their native range.

Capsicum flexuosum
​These plants are native to the southern regions of Brazil, and produces fruits that are mild. Flowers can be white, green or purple, and fruits are small. These are not widely cultivated plants in the United States, but they are popularly grown in the warmer regions of South America.
Capsicum frutescens (Bird Pepper, Spur Pepper)
​This wild pepper species is native to Central and South America and is genetically close to Capsicum chinense. Flowers can be white, greenish-white, or greenish-yellow. Peppers typically grow erect from branches, and mature to bright red (though they can be other colors, as well). There are many ornamental strains of pepper plants in this group, due to their eye-catching foliage and berries that are typically multicolored across the plant. Cultivars and varieties are listed and described below.

Wiri Wiri (Hot Cherry Peppers)
Ranging between 100,000 and 350,000 SHU on the Scoville scale, these peppers are about a half inch long and are spherical. Fruits emerge green and mature to orange or red, and are used to flavor eggs, soups, stir fries and stews.

Hawaiian Chili Pepper (Nioi)
​These small peppers are produced on a plant that can reach up to 5 feet tall and produce hundreds of fruits. They are easy to grow, and there are two major cultivars: the Hawaiian Chili Pepper and the Waialua Chili Pepper. Peppers mature in 2 to 3 months. These peppers range between 100,000 and 250,000 SHU on the Scoville scale.

Malagueta Pepper
This variety is widely cultivated in Brazil, Portugal, Mozambique, Angola, and the Caribbean. These are small, tapered chilis that reach 2 inches long and have a Scoville rating of 60,000 to 100,000 units. 

Siling Labuyo (Labuyo, Labuyo Chili, Wild Chili)
This wild species of pepper is native to the Philippines and produces triangular fruits that are about a quarter inch long. Fruits have a Scoville rating of between 80,000 and 100,000 sHU and are known as the smallest hot pepper in the world.

Tabasco Pepper
This varietal has its roots in Mexico, and is used in the famous Tobasco sauce alongside peppered vinegar. Plants are bushy and produce pale green-yellow fruits that mature to bright red. Fruits range from 30,000 to 50,000 SHU. 

Xiao Mi La Pepper (Thai Pepper)
This is a very commonly used pepper in Chinese cuisine, and is native to southern China. It is used in spicy Sichuan dishes and salads, and is also processed into flakes and powders for use as seasoning. These peppers have a Scoville rating of 75,000 SHU. 

​Capsicum lanceolatum (Yerba de Pajarito, Pajarito del Rio)
This rare wild species is native to Guatemala, Honduras, and Mexico. It does not have a large population. Leaves are large and elongated, and produces very small, round berries that are orange-red and not spicy.

​Capsicum mirabile
​This wild rainforest-loving species of Capsicum is native to Brazil. It was first described botanically in 1846, and varieties include Paranapiacaba, Santa Barbara, and Sapucai Mirim. 

​Capsicum pubescens (Rocoto Pepper, Locoto Pepper, Aji Rocoto, Hairy Pepper, Manzano Pepper, Appletree Pepper)
This species has hairy leaves, and pungent yellow, orange, red, green, or brown fruits. It is known only in cultivation, and fruits are consumed fresh, as a paste, dried, or ground up. They rate between 2,400 and 250,000 on the Scoville scale, and are apple-shaped.

​Capsicum rhomboideum
​These wild relatives of the cultivated chili pepper plants produce fruits that score a 0 on the Scoville scale. They have leaves that are rhomboidal to elliptical in shape. The plants are native to Mexico, Central America, and the Andean region of South America. Mature fruits are bright red to black when mature, and typically have 2-6 brown seeds per fruit.

caring for and pruning capsicum shrubs

All plants in the genus capsicum are considered relatively easy to grow, but they do require some specific care to thrive and produce good harvests of healthy fruits. Choose a sunny spot to plant peppers; they prefer at least 6-8 hours of sun per day. If growing Pepper plants in pots, ensure that they are at least 12 inches deep and wide. Soil should be well-draining and fertile, with a pH of between 6.0 and 6.8 (though this varies somewhat depending on the species and variety grown). If starting pepper plants from seed, sow seeds indoors 8-10 weeks before the last frost date in your area, and transplant them outdoors once the soil temperature reaches 70 degrees Fahrenheit. Space plants 12-18 inches apart to ensure good air circulation. Peppers appreciate a good amount of moisture in order to produce flowers and fruits; keep soil consistently moist but not waterlogged, and give occasional deep waterings to encourage a good root system to grow. Mulch around the base of plants to retain soil moisture, regulate temperature, and reduce the growth of unwanted weeds around these crop plants. Organic mulches are ideal, as they will be used in an area of the garden that produces edible fruits.

Fertilization is not necessary for pepper plants, but if soil is particularly poor, a balanced fertilizer (such as a 10-10-10) can be used to amend soil prior to planting. Once flowers and fruits begin to develop, a fertilizer that is high in potassium and phosphorus (like a 5-10-10) can be used to support further fruit development. Avoid high nitrogen fertilizers, as they will cause the plant to push out a lot of new foliage at the expense of flowers and fruits. Pruning is simple for these fruiting plants; simply prune of any lower leaves that touch the ground to reduce disease and pest risks. If plants become too bushy, consider trimming some side branches for better light penetration and air flow. Some plants (especially those with larger fruits) may need to be staked or caged to prevent branches from breaking or the plant from leaning under the weight of fruits. When harvesting, use a sharp knife or scissors to cut the fruit from the plant to avoid damaging the plant.

Propagation

Capsicum can be propagated either by using cuttings or from seed. To ensure that your propagated plant will have the exact same qualities and characteristics as the parent plant, use the cutting method (especially if you are growing multiple varieties of peppers in the garden). If you would like to experiment and see what plant you can grow from seed, just keep in mind that it will not necessarily be the same as the parent plant. To propagate your pepper plant, follow the instructions below:

Propagating Capsicum by Cutting
  1. Gather your materials. You'll need a clean, sanitized, sharp pair of garden shears, rooting hormone, a pencil, and a 3-inch pot filled with well-draining compost or other organic material. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand.
  2. In spring or early summertime, choose the plant that you'd like to propagate. Ensure that this plant has had a good watering the night before, as this will improve the chances your cutting will take root. Choose a healthy stem that is about 3-5 inches long and that has not frost damage, discoloration, or stunted growth. Cut one or more 6 inch portion(s) of the end of a non-blooming branch and strip the leaves and off of the lower half. Remove all flowers, fruits, and buds. Make a hole in your planting medium by pushing your pencil into the soil. Dip the end of the stem in rooting hormone, and plant it in your pot. Fill in soil around the cutting to support it, but do not pack it down too much.
  3. Moisten with water, and ensure that the pot has good drainage. Your pot should be kept in warm, sunny conditions indoors (and not in direct sunlight). Water whenever your soil is dry under the top layer. After about four to six weeks have passed, your cutting should be rooted. When you notice new growth, you'll know you have roots.
  4. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring, when you can transplant it to its new home. Ensure that the last frost of the year has occurred before doing this, as it can seriously damage your new shrub.

Propagating Capsicum by Seed
  1. Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a bowl, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand.
  2. Harvest your seeds. Viable seeds can be removed from pepper plants for up to two weeks after they become ripe. Make a cut around the top of the pepper, taking off its top. Use a knife or your fingers to take the seeds out, and then rinse and dry them. They can remain viable for between 2 and 5 years if they are kept in a cool, dark dry place (although they have been known to be viable after up to 25 years).
  3. Seeds should be sown about eight weeks before transplanting outdoors. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 7-14 days from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots, filled with the same potting medium as described in Step 1. Loosen the seedlings from the potting medium by digging down with the tines of your fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
  4. Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when you can transplant it to its new home.
Pepper seeds are typically white to light tan in color, but some species produce brown or black seeds.
Pepper seeds are small and flattened.

Problems and pests

Capsicum plants are generally relatively pest and disease resistant, but they do suffer from time to time from:
  • Aphids​
  • Whiteflies
  • Spider Mites
  • Powdery Mildew
  • Root Rot
  • Bacterial Spot
For more information on these issues, see the following links:

Gallery

Pepper fruits come in all types of shapes, textures, tastes, colors, and sizes.
Dried Cascabel chilis are also known as Rattle Chilis because when dried and shaken, the seeds rattle around inside.
Peppers can be grown in mass plantings or as singles.
Many kinds of peppers are dehydrated and ground into seasonings.
Peppers can be grown directly in the ground, in raised beds and planters, or even in containers.
There are some pepper plants that can grow to be quite large.

videos

How to prune pepper plants.
All about growing Pepper plants to reap the biggest harvests.
Learn about growing pepper plants in containers.
Can you regrow the same pepper plant each year instead of purchasing a new one every season? Find out in this video.
From seed to harvest.
How to grow peppers from seed.

Resources

From Seed to Harvest: A Guide to Growing Peppers
Saving Pepper Seeds - Agricultural Sustainability Institute
How to Make Paprika at Home
Chasing Chilli: 2020 Scoville Scale - Ultimate List of Peppers & Their Scoville Heat Units
Wikipedia: Pequin
Second Generation Seeds' Chili Grower's Guide
The New Sunset Western Garden Book: The Ultimate Gardening Guide (2012) - Page 493, Pepper

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