capsicum

Capsicum is a genus of flowering plants in the nightshade family (Solanaceae) that includes the common peppers used as vegetables and spices. The most widely cultivated species is Capsicum annuum, which encompasses many bell peppers and hot peppers. Other cultivated species include C. chinense (habanero, jalapeño variants in some classifications), C. frutescens (tabasco peppers), C. baccatum (aji), and C. pubescens (rocoto). Capsicum species are native to the Americas, with domestication occurring in Central and South America long before European contact and later global spread.

The plants are typically warm-season annuals in temperate regions and short-lived perennials in tropical climates. They produce fruit that varies in size, shape, and color, ranging from sweet bell peppers to hot chilies. Pungency is produced by capsaicinoids, chiefly capsaicin, which contributes to the burning sensation some peppers produce. The level of heat varies widely among varieties and even among individual fruits.

Culinary uses are diverse. Peppers can be eaten raw, cooked, roasted, dried, or pickled. Sweet varieties provide texture and color, while hot varieties are used to add heat and depth to dishes and sauces. They are a staple in many world cuisines and are also processed into powders, pastes, or extracts.

Nutritionally, peppers are low in calories and rich in vitamins A and C, potassium, and fiber. Capsaicin has been studied for potential metabolic and analgesic effects, though results vary and should be considered within broader dietary and health contexts.

Cultivation requires warm temperatures, full sun, and well-drained soil. They are frost-sensitive and commonly started indoors or sown after the last frost. Garden care includes managing pests such as aphids and diseases like powdery mildew.