Capsicum annuum is a species native to South America, that is cultivated worldwide. Its forms are varied, from large to small, sweet to sour, very hot to bland. Despite being a single species, C. annum has many forms, with a variety of names, even in the same language. In American English it is commonly known as the chili pepper, although not all varieties would be recognized by most speakers under this name. In British English, the sweet varieties are called peppers and the hot varieties chillies, whereas in Australian English the name capsicum is commonly used for bell peppers exclusively and chilli is often used to encompass the hotter varieties.
The plant is a perennial subshrub, with a densely branched stem. The plant reaches 0.5–1.5 m (20–60 in). Single white flowers develop into the fruit which is green when unripe, changing usually to red, although some varieties may ripen to yellow, brown, or purple. The species are grown in temperate climates as an annual, but they are especially productive in warm and dry climates.
| Image | Name | Country | Hotness | Length | Description | |
|---|---|---|---|---|---|---|
| Afghan Short Pepper | Afghanistan | 7004300000000000000 5,000 - 30,000 SR | 5-8 cm (2-3 in) | Grown in Afghanistan. | ||
| Aleppo | Syria and Turkey | 7004150000000000000 15,000 SR | Grown in Syria and Turkey and used, in coarsely ground, dried form, as a spice that is also called Aleppo pepper. | |||
| Alma Paprika | Hungary | 7004100000000000000 10,000 SR | A Hungarian pepper often pickled or dried and ground to make spicy paprika. | |||
| Anaheim | USA | 7003250000000000000 500 - 2,500 SR | 15 cm (6 in) | Smooth, narrow fruit first cultivated in northern Mexico and New Mexico, and later brought to California, from where it has received the most notoriety. Often used for chile relleno. When mature, takes on a red color and is referred to as a colorado. | ||
| Banana | 7002500000000000000 0 - 500 SR | 15 cm (6 in) | Often pickled and used as an ingredient in sandwiches; its flavor is not very hot. Its shape and color resemble a banana. | |||
| Bell | 5000000000000000000 0 SR | 15 cm (6 in) | Cultivar group of large rectangular fruit without noticeable heat. The ripe fruit can be red, yellow, green, orange, white, purple, blue, or brown depending on the specific cultivar. | |||
| Cascabel | Mexico | 7003300000000000000 3,000 SR | 2.5 cm (1 in) | Small, round fruit that is usually dried and has a distinct nutty flavor. The name is Spanish for "rattle" or "jingle bell," and derives from the rattling noise made by the seeds inside the dried pod. | ||
| Cayenne | French Guiana | 7004500000000000000 30,000 - 50,000 SR | 12.5 cm (5 in) | Long, thin fruit that was transported by the Portuguese to China and India, where it is used widely. Often dried and ground into powder. | ||
| Cherry | 7003350000000000000 3,500 SR | 2.5 cm (1 in) | Named for the fruit it resembles, this cultivar's fruit is small, red, and round. It is typically used fresh, or pickled and jarred, and is often used to stuff green olives. It is also called pimento. | |||
| Chilaca | 7003200000000000000 1,000 - 2,000 SR | 15 cm (6 in) | Popular in Mexican cuisine. Almost always encountered dried; in this state, it is referred to as a pasilla. The pasilla has a dark brown color and a smoky flavor. | |||
| Chiltepin | 7005100000000000000 50,000 - 100,000 SR | 0.5 cm (0.2 in) | Small, hot fruit that is often eaten by birds. The plant is thought to be the ancestor of the cultivated C. annuum peppers. Evidence indicates that this has been consumed by humans as far back as 7,500 B.C. | |||
| Chinese 5-color | 3.5 cm (1.5 in) | Starts out purple, then changes to white, yellow, orange and red. Similar to Bolivian Rainbow pepper and NuMex Twilight pepper. It is also called Chinese Multi-Color Pepper. | ||||
| Cubanelle | 7003100000000000000 1 - 1,000 SR | 12.7 cm (5 in) | Medium thickness, tapered fruit that is green when unripe but turns red when mature. Often fried in Italian cooking. | |||
| De árbol | Mexico | 7004300000000000000 15,000 - 30,000 SR | 8 cm (3 in) | Slender fruited cultivar grown primarily in Mexico. Name is Spanish for "from a tree." | ||
| Fresno | 7004100000000000000 2,500-10,000 SR | 9 cm (3.5 in) | Similar to the Jalapeño, but with thinner walls, generally used ripe, and has a higher vitamin content. Frequently used in ceviche and is one of the most frequently used chilies in salsa. | |||
| Guajillo | Mexico | 7003500000000000000 2,500 - 5,000 SR | Most often used in dried form to make a red sauce used for tamales. | |||
| Guntur Sannam | 7004400000000000000 35,000 - 40,000 SR | It is well known as a commercial crop used as a condiment, culinary supplement or as a vegetable. | ||||
| Hungarian wax | 7003800000000000000 2,500 - 8,000 SR | Wide, semi-hot variety used in Hungarian cuisine. Frequently pickled. Also commonly dried, ground and presented as "Paprika." | ||||
| Italian sweet pepper | Italy | Used in Spanish cuisine. | ||||
| Jalapeño | Mexico | 7003800000000000000 2,500 - 8,000 SR | 9 cm (3.5 in) | Very popular, especially in the United States. Often pickled or canned. A smoke-dried ripe jalapeño is referred to as a chipotle. | ||
| Shishito | Japan | |||||
| Mirasol | Mexico | |||||
| Macho | Mexico | |||||
| Medusa | It is a sweet, ornamental chili pepper which grows upright and has brightly coloured fruit. | |||||
| New Mexico | USA | 7003500000000000000 4,500 - 5,000 SR | Further more specific cultivars of Anaheim peppers, grown in the U.S. state of New Mexico. Typically, with a much higher heat than those grown in California, or elsewhere. | |||
| Peter pepper | USA and Mexico | 7004300000000000000 5,000 - 30,000 SR | 8-10 cm (3-4 in) | Rare, heirloom-type hot pepper | ||
| Pepperoncini | Italy | 7002500000000000000 100 - 500 SR | 8 cm (3 in) | Sweet-tasting and mild, is used extensively in Italian and Greek cuisine. Very frequently pickled. | ||
| Pequin pepper | USA and Mexico | 7005140000000000000 100,000 - 140,000 SR | Also spelled piquín. | |||
| Poblano | Mexico | 7003200000000000000 1,000 - 2,000 SR | 13 cm (5 in) | Large, heart-shaped, dark green fruit that is extremely popular in Mexico. Often used to make chile relleno. When dried, referred to as an ancho or mulato. | ||
| Puya aka Pulla | 7003500000000000000 5,000 SR | Capsicum annuum L., hot, medium-size, green to red, and tapered | ||||
| Prik Kee Nu | One of many cultivars called Thai pepper; very short fruit, very hot. Thai: พริกขี้หนู, RTGS: phrik khi nu, literal: Mouse/rat dropping chili | |||||
| Santa Fe Grande | The Santa Fe Grande is a very prolific variety used in the Southwestern United States. The conical, blunt fruits ripen from greenish-yellow, to orange-yellow to red. The peppers grow upright on 24" plants. Santa Fe Grande's have a slightly sweet taste and are fairly mild in pungency. | |||||
| Serrano | Mexico | 7004230000000000000 10,000 - 23,000 SR | 5 cm (2 in) | Thin, tapered fruit that is green when unripe but turns red when mature. Due to its thin skin, it does not need to be peeled before use. | ||
| Super Chili | 7004500000000000000 40,000 - 50,000 SR | Long, thin, and red | ||||
| Tien Tsin | China | 7004750000000000000 50,000-75,000 SR | Grown and used in China. |
Read more about this topic: List Of Capsicum Cultivars