<I>Capsicum chinense</i>

Capsicum chinenses

Capsicum Chinense
About ten wild species and four or five domesticated species of shrubby annuals, biennials, and perennials are included in this tropical American genus. Capsicum peppers were first described in 1493 by Dr. Chauca, a physician on Christopher Columbus's voyage, and were introduced from S America to India and Africa by the Portuguese. Today, peppers rank second in importance to black pepper (Piper nigrum) among the world's spices, and hundreds of different cultivars are grown in warm regions, and under cover in temperate parts. China and Turkey are the world's largest producer of chili peppers, and most major producers (including C and S America, the West Indies, the United States, Japan, Thailand, Hungary, and Italy) have cultivars adapted to local growing conditions and cuisines. Fruiting plants are often ornamental, and a number of compact, dwarft cultivars with upward-pointing fruits have been developed for the pot plant industry. Capsicum may be derived from the Latin capsa, "box", from the characteristically hollow fruits. Most cultivated capsicums belong to C. annuum and may be divided into five main groups: Cerasiforme (cherry); Conioides (cone); Fasciculatum (red cone); Grossum (pimento, sweet, or bell pepper); and Longum (cayenne, chili). They are rich in vitamin C. Pungency is due to a bitter, acrid alkaloid, capsaicin, which is the main therapeutic and flavoring compound in hot peppers. Its presence depends on a single gene, and cultivars lacking the gene have sweet fruits. Capsicum annuum has both pungent and sweet cultivars, used respectively for cayenne or chili powder, and paprika. Hot peppers are known as chillies in Europe, and chiles or chilis in N America.

Tender shrub, with clusters of two or more white or green-tinged flowers. Fruits are pendulous, red-brown to cream.

Common Name:

Capsicum chinense

Botanical Name:

Capsicum chinense syn. C. sinense

Genus:

Capsicum

Family:

Solanaceae

Location:

West Indies, southern C America, northern S America

Cultivation:

Rich, well-drained soil in sun. Capsicum baccatum var. pendulum and C. pubescens withstand cooler conditions. Capsicum pubescens may be espaliered or pruned. Plant bugs may damage growing points and leaves; plants under cover may be affected by spider mite, whitefly, and aphid.

Propagation:

By seed sown in early spring.

Harvest:

Unripe fruits are picked as required and used raw, pickled, or cooked. Ripe fruits are picked in summer and used fresh, pickled, or dried for condiments, decoctions, ointments, powders, tinctures, tablets and oleo-resin.

Height:

1.5m (5ft)

Width:

1.5 (5ft)

Variations:

Habeñero
Is a pod type from Belize and the Yucatan Penisula of Mexico, with orange-red, lantern-shaped fruits, 6cm (2½in) long and 2.5cm (1in) wide. The hottest chili, is used fresh in salsas, in cooked dishes, and fermented for hot sauces.
Height: 1-1.2m (3-4ft)
Width: 60cm (24in)

Scotch Bonnet
Is a large-leafed cultivar with fiercely hot, crumpled, beret-shaped fruits that mature red, orange, yellow, or white.
Height: 1.1m (3¼ft)

Rocotillo
From Puerto Rica, is similar to 'Scotch Bonnet' but long-stalked and slightly milder. Used in "jerk" seasoning.

Hardiness:

Min. 4-21°C (39-70°F) depending on cultivar.

Parts Used:

Fruits

Properties:

As for pungent-fruited cultivars of C. annuum.

Medicinal Uses:

As for pungent-fruited cultivars of C. annuum.

Culinary Uses:

As for pungent-fruited cultivars of C. annuum.

Warning:

Capsicum oleo-resin is subject to legal restrictions in some countries.

Bibliography: