Capsicum

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Capsicum is a group of flowering plants in the nightshade family, native to the Americas and grown worldwide for their edible fruits, which people call peppers or capsicum. The most widely cultivated species are Capsicum annuum (including bell peppers and many chiles), C. baccatum, C. chinense, C. frutescens, and C. pubescens.

Capsicum fruits vary greatly in size, shape, and color. The heat comes from capsaicin, a chemical mainly found in the inside walls near the seeds. The seeds themselves don’t produce capsaicin. Bell peppers are not hot. The heat of peppers is measured in Scoville heat units (SHU): a jalapeño is about 4,000–8,000 SHU, and Carolina Reaper was once listed as the hottest pepper at about 1.6 million SHU; Pepper X was named the hottest in 2023.

Origin and history: Capsicum originated in Central and South America and has been cultivated for at least since 3000 BCE. It spread to Europe, Asia, and beyond after European contact.

Names and terms: The word capsicum may come from Latin capsa (box) or Greek kapto (to gulp). The name pepper comes from its spicy flavor, though it is not related to black pepper (Piper nigrum). Regional names vary: in the US and UK, mild varieties are often called peppers or bell peppers, while hot ones are chili peppers; in Australia and India, capsicum is common for the milder forms.

Growing: Capsicum plants prefer full sun and warm, well-drained soil. Ideal temperatures are about 21–29 C (70–84 F). They dislike frost and cold. Flowers can pollinate themselves, and plants generally set fruit best in warm weather.

Culinary and other uses: They can be eaten raw or cooked, stuffed, roasted, or fried. Dried peppers are ground to make paprika, and peppers are preserved as jams, pickles, or powders. Beyond cooking, capsaicin is used in medicine for pain relief and in nonlethal sprays for defense.