Capsicum annuum

Chillies, red or sweet peppers

Family Solanaceae

Capsicum annuum, chillies, red or sweet peppers (C. annuum 1), are variable annual or perennial erect herbs or shrubs, 5- 150 cm high, with variable acuminate simple leaves, and terminal, usually pentamerous flowers with bluish anthers.

The fruit is a many-seeded berry, very variable in size, shape, colour and pungency. The pungent principle is capsaicin, which is present in the placenta, but not in the seeds. The flesh is aromatic and rich in vitamin C.

Distribution
Peppers were known in prehistoric Peru and were widely spread throughout the New World in pre-Columbian times. Columbus took it back to Spain in 1492. The species was grown as an ornamental and the Spaniards called it Spanish pepper. By the end of the 16th century cultivation started, mainly in Hungary. Today many varieties are grown in the tropics, subtropics and temperate regions (C. annuum 2), (C. annuum 3), (C. annuum 4), (C. annuum 5), (C. annuum 6), (C. annuum 7).

Use
The botanical classification is very confused, as all varieties hybridise easily. In practice a number of types are distinguished like paprika’s (C. annuum 8), European varieties with large mild fruits (C. annuum 9), (C. annuum 10); Hungarian paprika’ s (C. annuum 11) with long pointed fruits; and varieties grown in the tropics like chillies (C. annuum 12), which are smaller. The very pungent small chillies, known as bird chillies, belong to a different species, Capsicum frutescens.

The large European sweet peppers are eaten raw in salads and cooked, often stuffed with meat. They are also used for pickles. Dried and ground fruits provide paprika powder, an essential attribute of Hungarian goulash. The dried fruits of pungent varieties provide chillies. They are widely used throughout the tropics for culinary purposes. In powdered form it constitutes cayenne pepper, which is the hot ingredient of curry powder.