Peppers

Peppers are the edible fruits of plants in the genus Capsicum, including sweet bell peppers and hot chili peppers. They encompass several domesticated species, most notably Capsicum annuum, C. chinense, C. pubescens, and others. Native to the Americas, peppers were domesticated in various centers from Mexico to South America and later spread worldwide through trade. They are now grown in warm climates across all continents, often as annual crops.

Peppers vary in size, shape, color, and heat. Heat in peppers is caused by capsaicinoids, primarily capsaicin, and is measured on the Scoville heat scale. Sweet peppers contain little or no capsaicin, while hot varieties range from mild to very pungent. Peppers are consumed fresh, roasted, grilled, pickled, or dried and ground into powders such as chili powder or paprika.

Nutritively, peppers are a good source of vitamins A and C and carotenoids. Capsaicin and related compounds may contribute to sensory and potential health effects but are primarily valued for their flavor. The culinary use of peppers is widespread, with regional varieties contributing distinctive flavors, colors, and heat levels.

Growing peppers requires warm temperatures, long growing seasons, and well-drained soil. They are typically started indoors or in greenhouses in temperate regions, then transplanted. Major producers include China, Mexico, the United States, India, Turkey, and the Netherlands. Harvesting yields green, red, yellow, orange, and other colored fruits that may be fresh or dried or processed into products such as chili paste, paprika, or pepper flakes.

Note: The term pepper can also refer to black pepper, the spice ground from the dried berries of Piper nigrum, which is botanically distinct from capsicum peppers.