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[[Solanaceae]]
|subfamilia = [[Solanoideae]]
|tribus = [[Capsiceae]]
|genus = '''''Capsicum'''''
|genus_authority = [[Carl Linnaeus|L.]]<ref>{{cite web |url=http://www.ars-grin.gov/cgi-bin/npgs/html/genus.pl?2056 |title=''Capsicum'' L. |work=Germplasm Resources Information Network |publisher=United States Department of Agriculture |date=1 September 2009 |accessdate=2010-02-01}}</ref>
|subdivision_ranks = [[Species]]
|subdivision =[[#Species list.5B24.5D.5B25.5D|See text]]<ref name="GRINSpecies">{{cite web |url=http://www.ars-grin.gov/cgi-bin/npgs/html/splist.pl?2056 |title=Species records of ''Capsicum'' |work=Germplasm Resources Information Network |publisher=United States Department of Agriculture |accessdate=2010-06-23}}</ref>
|}}

'''''Capsicum''''' ({{IPAc-en|ˈ|k|æ|p|s|ᵻ|k|ə|m}};<ref>{{citation|last=Wells|first=John C.|year=2008|title=Longman Pronunciation Dictionary|edition=3rd|publisher=Longman|page=123|isbn=9781405881180}}</ref> also known as '''peppers''') is a [[genus]] of [[flowering plant]]s in the [[Solanum|nightshade]] family [[Solanaceae]]. Its species are native to the Americas, where they have been cultivated for thousands of years. Following the [[Columbian Exchange]], it has become cultivated worldwide, and it has also become a key element in many cuisines. In addition to use as spices and food vegetables, ''Capsicum'' species have also been used as medicines and [[lachrymatory agent]]s.

==Etymology and names==

The generic name may come from [[Latin language|Latin]] ''capsa'' 'box', presumably alluding to the pods or the [[Greek language|Greek]] word κάπτω ''kapto'' 'to gulp'.<ref>''[[Oxford English Dictionary]]'', 1st edition, 1888, [http://www.oed.com/view/Entry/27593 ''s.v.'']</ref><ref>''[[Online Etymology Dictionary]]'', [http://www.etymonline.com/index.php?term=capsicum ''s.v.'']</ref><ref>{{cite book |url=https://books.google.com/?id=esMPU5DHEGgC |first=Umberto |last=Quattrocchi |title=CRC World Dictionary of Plant Names |volume=1 A-C |year=2000 |publisher=CRC Press |isbn=978-0-8493-2675-2 |page=431}}</ref> The name "pepper" comes from the similarity of the flavor to [[black pepper]], ''[[Piper (genus)|Piper]] nigrum'', although there is no botanical relationship with it or with [[Sichuan pepper]]. The original term, ''chilli'' (now ''chile'' in [[Mexico]]) came from the [[Nahuatl]] word ''chīlli'', denoting a larger ''Capsicum'' variety [[Mesoamerican agriculture|cultivated]] at least since 3000 BC, as evidenced by remains found in pottery from [[Puebla]] and [[Oaxaca]].<ref>Gil-Jurado, A. T., ''Il senso del chile e del piccante: dalla traduzione culturale alla rappresentazione visiva'' in (G. Manetti, ed.), ''Semiofood: Communication and Culture of Meal, Centro Scientifico Editore, Torino, Italy, 2006:34–58''</ref>

The fruit of ''Capsicum'' plants have a variety of names depending on place and type. The [[Piquance|piquant]] (spicy) varieties are commonly called [[chili pepper]]s, or simply "chilis". The large, mild form is called "red (bell) pepper", "green (bell) pepper", or just "[[bell pepper]]" (depending on color) in North America and United Kingdom and typically "capsicum" in [[New Zealand English|New Zealand]],<ref>{{cite news |title=Capsicums at your table |first=Elizabeth |last=Latham |url=https://www.stuff.co.nz/nelson-mail/features/lifestyle/at-the-table/8279087/Capsicums-at-your-table |newspaper=Nelson Mail |date=8 February 2013 |accessdate=19 April 2013}}</ref> [[Australian English|Australia]], [[Singapore]] and [[India]]. The fruit is called "paprika" in some other countries (although [[paprika]] can also refer to the powdered spice made from various capsicums).

==Growing conditions==
Ideal growing conditions for peppers include a sunny position with warm, [[loam]]y soil, ideally {{convert|21|to|29|°C|°F}}, that is moist but not waterlogged.<ref>{{cite web |title=Growing Peppers: The Important Facts |url=http://www.gardenersgardening.com/growingpeppers.html |publisher=GardenersGardening.com |accessdate=10 January 2013 |deadurl=yes |archiveurl=https://web.archive.org/web/20130127080844/http://www.gardenersgardening.com/growingpeppers.html |archivedate=27 January 2013 |df=dmy }}</ref> Extremely moist soils can cause seedlings to [[Damping off|"damp-off"]] and reduce germination.

The plants are sensitive to frost.<ref>https://www.rhs.org.uk/advice/grow-your-own/vegetables/chilli-pepper</ref> For flowering, ''Capsicum'' is a non-[[photoperiod]]-sensitive crop. The flowers can [[self pollination|self-pollinate]]. However, at extremely high temperature, {{convert|92|to|100|°F|°C}}, pollen loses viability, and flowers are much less likely to pollinate successfully.

==Species and varieties==
[[Image:Cachi 02.jpg|thumb|Red peppers in [[Cachi, Argentina|Cachi]] ([[Argentina]]) air-drying before being processed into powder]]
[[File:Arrangement of jalapeño, banana, cayenne, chili, and habanero peppers.jpg|thumb|An arrangement of [[chili pepper|chili]]s, including [[jalapeño]], [[banana pepper|banana]], [[Cayenne pepper|cayenne]], and [[habanero]] peppers.]]
{{Main article|List of Capsicum cultivars}}
''Capsicum'' consists of 20–27 species,<ref name=Walsh2001>{{cite journal
|year = 2001
|title = Phylogenetic Relationships of Capsicum (Solanaceae) Using DNA Sequences from Two Noncoding Regions: The Chloroplast atpB-rbcL Spacer Region and Nuclear waxy Introns
|journal = International Journal of Plant Sciences
|volume = 162
|issue = 6
|pages = 1409–1418
|url = https://www.journals.uchicago.edu/IJPS/journal/issues/v162n6/010108/010108.text.html
|archive-url = https://archive.is/20121212132845/http://www.journals.uchicago.edu/IJPS/journal/issues/v162n6/010108/010108.text.html
|dead-url = yes
|archive-date = 12 December 2012
|accessdate = 2007-12-20
|doi = 10.1086/323273
|format = – <sup>[https://scholar.google.co.uk/scholar?hl=en&lr=&q=intitle%3APhylogenetic+Relationships+of+Capsicum+%28Solanaceae%29+Using+DNA+Sequences+from+Two+Noncoding+Regions%3A+The+Chloroplast+atpB-rbcL+Spacer+Region+and+Nuclear+waxy+Introns&as_publication=International+Journal+of+Plant+Sciences&as_ylo=2001&as_yhi=2001&btnG=Search Scholar search]</sup>
|author1 = Walsh, B.M.
|author2 = Hoot, S.B.
|df = dmy-all
}}</ref> five of which are domesticated: ''[[Capsicum annuum|C. annuum]]'', ''[[Capsicum baccatum|C. baccatum]]'', ''[[Capsicum chinense|C. chinense]]'', ''[[Capsicum frutescens|C. frutescens]]'', and ''[[Capsicum pubescens|C. pubescens]]''.<ref name=Heiser1969>{{cite journal
|year = 1969
|title = Names for the Cultivated Capsicum Species (Solanaceae)
|journal = Taxon
|volume = 18
|issue = 3
|pages = 277–283
|doi = 10.2307/1218828
|publisher = Taxon, Vol. 18, No. 3
|jstor=1218828|author1=Heiser Jr, C.B. |author2=Pickersgill, B. }}</ref> Phylogenetic relationships between species have been investigated using [[Biogeography|biogeographical]],<ref name=Tewksbury2006>{{cite journal
|year = 2006
|title = Where did the Chili Get its Spice? Biogeography of Capsaicinoid Production in Ancestral Wild Chili Species
|journal = Journal of Chemical Ecology
|volume = 32
|issue = 3
|pages = 547–564
|url = https://www.springerlink.com/index/WW8646806H541112.pdf
|accessdate = 2007-12-20
|doi = 10.1007/s10886-005-9017-4
|pmid = 16572297|author1=Tewksbury, J.J. |author2=Manchego, C. |author3=Haak, D.C. |author4=Levey, D.J. }}</ref> [[Morphology (biology)|morphological]],<ref name=Eshbaugh1970>{{cite journal|author = Eshbaugh, W.H.
|year = 1970
|title = A Biosystematic and Evolutionary Study of Capsicum baccatum (Solanaceae)
|journal = Brittonia
|volume = 22
|issue = 1
|pages = 31–43
|doi = 10.2307/2805720
|publisher = Brittonia, Vol. 22, No. 1
|jstor=2805720
}}</ref> chemosystematic,<ref name=Ballard1970>{{cite journal
|year = 1970
|title = A Chemosystematic Study of Selected Taxa of Capsicum
|journal = American Journal of Botany
|volume = 57
|issue = 2
|pages = 225–233
|doi = 10.2307/2440517
|publisher = American Journal of Botany, Vol. 57, No. 2
|jstor=2440517
|author1=Ballard, R.E. |author2=McClure, J.W. |author3=Eshbaugh, W.H. |author4=Wilson, K.G. }}</ref> [[Hybrid (biology)|hybridization]],<ref name=Pickersgill1971>{{cite journal|author = Pickersgill, B.
|year = 1971
|title = Relationships Between Weedy and Cultivated Forms in Some Species of Chili Peppers (Genus capsicum)
|journal = Evolution
|volume = 25
|issue = 4
|pages = 683–691
|doi = 10.2307/2406949
|publisher = Evolution, Vol. 25, No. 4
|jstor=2406949
}}</ref> and genetic<ref name=Walsh2001/> data. Fruits of ''Capsicum'' can vary tremendously in color, shape, and size both between and within species, which has led to confusion over the relationships among taxa.<ref name=Eshbaugh1975>{{cite journal|author = Eshbaugh, W.H.
|year = 1975
|title = Genetic and Biochemical Systematic Studies of Chili Peppers (Capsicum-Solanaceae)
|journal = Bulletin of the Torrey Botanical Club
|volume = 102
|issue = 6
|pages = 396–403
|doi = 10.2307/2484766
|publisher = Bulletin of the Torrey Botanical Club, Vol. 102, No. 6
|jstor=2484766
}}</ref> Chemosystematic studies helped distinguish the difference between varieties and species. For example, ''[[Capsicum baccatum|C. baccatum]]'' var. ''baccatum'' had the same flavonoids as ''C. baccatum'' var. ''pendulum'', which led researchers to believe the two groups belonged to the same species.<ref name=Ballard1970/>

Many varieties of the same species can be used in many different ways; for example, ''[[Capsicum annuum|C. annuum]]'' includes the "bell pepper" variety, which is sold in both its immature green state and its red, yellow, or orange ripe state. This same species has other varieties, as well, such as the [[Anaheim pepper|Anaheim]] chiles often used for stuffing, the dried [[Poblano|ancho]] (also sometimes referred to as [[poblano]]) chile used to make [[chili powder]], the mild-to-hot [[jalapeño]], and the smoked, ripe [[jalapeño]], known as [[chipotle]].

[[Peru]] is thought to be the country with the highest <u>[[Agriculture|cultivated]]</u> ''Capsicum'' diversity since varieties of all five domesticates are commonly sold in markets in contrast to other countries. [[Bolivia]] is considered to be the country where the largest [[Biodiversity|diversity]] of <u>wild</u> ''Capsicum'' peppers are consumed. Bolivian consumers distinguish two basic forms: ulupicas, species with small round fruits including ''[[Capsicum eximium|C. eximium]]'', ''[[Capsicum cardenasii|C. cardenasii]]'', ''C. eshbaughii'', and ''C. caballeroi'' landraces; and arivivis, with small elongated fruits including ''[[Capsicum baccatum|C. baccatum]]'' var. ''baccatum'' and ''[[Capsicum chacoense|C. chacoense]]'' varieties.<ref name="van Zonneveld 2015">{{cite journal
|year = 2015
|title = Screening genetic resources of Capsicum peppers in their primary center of diversity in Bolivia and Peru
|journal = PLoS ONE
|volume = 10
|issue = 9
|doi = 10.1371/journal.pone.0134663
|vauthors=van Zonneveld M, Ramirez M, Williams D, Petz M, Meckelmann S, Avila T, Bejarano C, Rios L, Jäger M, Libreros D, Amaya K, Scheldeman X |pages=e0134663
|pmid=26402618
|pmc=4581705
}}</ref>

Most of the [[capsaicin]] in a pungent (hot) pepper is concentrated in blisters on the epidermis of the interior ribs (septa) that divide the chambers, or [[locule]]s, of the fruit to which the seeds are attached.<ref name=Zamski1987>{{cite journal
|year = 1987
|title =Ultrastructure of Capsaicinoid-Secreting Cells in Pungent and Nonpungent Red Pepper (Capsicum annuum L.) Cultivars
|journal = Botanical Gazette
|volume = 148
|issue = 1
|pages = 1–6
|doi = 10.1086/337620
|jstor=2995376|author1=Zamski, E. |author2=Shoham, O. |author3=Palevitch, D. |author4=Levy, A. }}</ref> A study on capsaicin production in fruits of ''[[Capsicum chinense|C. chinense]]'' showed that [[capsaicin]]oids are produced only in the epidermal cells of the interlocular septa of pungent fruits, that blister formation only occurs as a result of capsaicinoid accumulation, and that pungency and blister formation are controlled by a single locus, ''Pun1'', for which there exist at least two recessive alleles that result in non-pungency of ''C. chinense'' fruits.<ref name=Stewart2007>{{cite journal
|year = 2007
|title = Genetic control of pungency in C. chinense via the Pun1 locus
|journal = Journal of Experimental Botany
|volume = 58
|issue = 5
|doi = 10.1093/jxb/erl243
|pmid = 17339653
|author1=Stewart Jr, C. |author2=Mazourek, M. |author3=Stellari, G.M. |author4=O'Connell, M. |author5=Jahn, M. |pages = 979–91
}}</ref>

The amount of capsaicin in hot peppers varies significantly among varieties, and is measured in [[Scoville scale|Scoville heat unit]]s (SHU). The world's current hottest known pepper as rated in SHU is the '[[Carolina Reaper]],' which had been measured at over 2,200,000 SHU.

===Species list===
Sources:<ref>{{cite web|url=http://www.theplantlist.org/tpl/search?q=capsicum|title=The Plant List}}</ref><ref>{{cite web|url=http://www.tropicos.org/Name/40001029?tab=subordinatetaxa|title=Tropicos}}</ref>
{{div col|colwidth=300px}}
* ''[[Capsicum annuum]]'' <small>L.</small>
* ''[[Capsicum baccatum]]'' <small>L.</small>
* ''[[Capsicum buforum]]'' <small>Hunz.</small>
* ''[[Capsicum campylopodium]]'' <small>Sendtn.</small>
* ''[[Capsicum cardenasii]]'' <small>Heiser & P. G. Sm.</small>
* ''[[Capsicum ceratocalyx]]'' <small> M.Nee</small>
* ''[[Capsicum chacoense]]'' <small>Hunz.</small>
* ''[[Capsicum chinense]]'' <small>Jacq.</small>
* ''[[Capsicum coccineum]]'' <small>(Rusby) Hunz.</small>
* ''[[Capsicum cornutum]]'' <small>(Hiern) Hunz.</small>
* ''[[Capsicum dimorphum]]'' <small>(Miers) Kuntze</small>
* ''[[Capsicum dusenii]]'' <small>Bitter</small>
* ''[[Capsicum eximium]]'' <small>Hunz.</small>
* ''[[Capsicum flexuosum]]'' <small>Sendtn.</small>
* ''[[Capsicum friburgense]]'' Bianch. & Barboza
* ''[[Capsicum frutescens]]'' <small>L.</small>
* ''[[Capsicum galapagoense]]'' <small>Hunz.</small>
* ''[[Capsicum geminifolium]]'' <small>(Dammer) Hunz.</small>
* ''[[Capsicum havanense]]'' Kunth
* ''[[Capsicum hookerianum]]'' <small>(Miers) Kuntze</small>
* ''[[Capsicum hunzikerianum]]'' Barboza & Bianch.
* ''[[Capsicum lanceolatum]]'' <small>(Greenm.) C.V.Morton & Standl.</small>
* ''[[Capsicum leptopodum]]'' <small>(Dunal) Kuntze</small>
* ''[[Capsicum lycianthoides]]'' <small>Bitter</small>
* ''[[Capsicum minutiflorum]]'' <small>(Rusby) Hunz.</small>
* ''[[Capsicum mirabile]]'' <small>Mart. ex Sendtn.</small>
* ''[[Capsicum mositicum]]'' <small>Toledo</small>
* ''[[Capsicum parvifolium]]'' <small>Sendtn.</small>
* ''[[Capsicum pereirae]]'' Barboza & Bianch.
* ''[[Capsicum pubescens]]'' <small>[[Ruiz y Pavón|Ruiz & Pav.]]</small>
* ''[[Capsicum ramosissimum]]'' Witasek
* ''[[Capsicum recurvatum]]'' Witasek
* ''[[Capsicum rhomboideum]]'' <small>(Dunal) Kuntze</small>
* ''[[Capsicum schottianum]]'' <small>Sendtn.</small>
* ''[[Capsicum scolnikianum]]'' <small>Hunz.</small>
* ''[[Capsicum spina-alba]]'' (Dunal) Kuntze
* ''[[Capsicum stramoniifolium]]'' (Kunth) Standl.
* ''[[Capsicum tovarii]]'' <small>Eshbaugh et al.</small>
* ''[[Capsicum villosum]]'' <small>Sendtn.</small>
{{div col end}}

===Formerly placed here===
* ''[[Tubocapsicum anomalum]]'' <small>(Franch. & Sav.) Makino</small> (as ''C. anomalum'' <small>Franch. & Sav.</small>)
* ''[[Vassobia fasciculata]]'' <small>(Miers) Hunz.</small> (as ''C. grandiflorum'' <small>Kuntze</small>)
* ''[[Witheringia stramoniifolia]]'' <small>Kunth</small> (as ''C. stramoniifolium'' <small>(Kunth) Kuntze</small>)<ref name="GRINSpecies"/>

===Genetics===
Most ''Capsicum'' species are 2n=2x=24. A few of the non-domesticated species are 2n=2x=32.<ref name=ChiliGenes>{{cite web | url = http://hortsci.ashspublications.org/content/41/5/1169.full.pdf |author1=Deyuan Yang |author2=Paul W. Bosland | title = The Genes of Capsicum | publisher = HortScience }}</ref> All are [[Ploidy|diploid]]. The ''[[Capsicum annuum]]'' and ''[[Capsicum chinense]]'' genomes were completed in 2014. The ''Capsicum annuum'' genome is approximately 3.48 Gb, making it larger than the human genome. Over 75% of the pepper genome is composed of [[transposable element]]s, mostly ''Gypsy'' elements, distributed widely throughout the genome. The distribution of transposable elements is inversely correlated with gene density. Pepper is predicted to have 34,903 genes, approximately the same number as both [[tomato]] and [[potato]], two related species within the [[Solanaceae]] family.<ref>{{Cite journal|title = Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species|url = http://www.nature.com/ng/journal/v46/n3/full/ng.2877.html|journal = Nature Genetics|date = 2014-03-01|issn = 1061-4036|pages = 270–278|volume = 46|issue = 3|doi = 10.1038/ng.2877|language = en|first = Seungill|last = Kim|first2 = Minkyu|last2 = Park|first3 = Seon-In|last3 = Yeom|first4 = Yong-Min|last4 = Kim|first5 = Je Min|last5 = Lee|first6 = Hyun-Ah|last6 = Lee|first7 = Eunyoung|last7 = Seo|first8 = Jaeyoung|last8 = Choi|first9 = Kyeongchae|last9 = Cheong|pmid=24441736}}</ref>

===Breeding===
Many types of peppers have been bred for heat, size, and yield. Along with selection of specific fruit traits such as flavor and color, specific pest, disease and [[abiotic stress]] resistances are continually being selected. Breeding occurs in several environments dependent on the use of the final variety including but not limited to: conventional, [[Organic farming|organic]], [[Hydroponics|hydroponic]], [[Greenhouse|green house]] and shade house production environments.

Several breeding programs are being conducted by corporations and universities. In the [[United States]], [[New Mexico State University]] has released several varieties in the last few years.<ref>{{Cite web|title = NMSU Cultivars - The Chile Pepper Institute|url = http://www.chilepepperinstitute.org/nmsu_cultivars.php|website = www.chilepepperinstitute.org|access-date = 2016-01-28|first = The Chile Pepper|last = Institute}}</ref> [[Cornell University]] has worked to develop regionally adapted varieties that work better in cooler, damper climates. Other universities such as [[University of California, Davis|UC Davis]], [[University of Wisconsin–Madison|University of Wisconsin-Madison]], and [[Oregon State University]] have smaller breeding programs. Many vegetable seed companies breed different types of peppers as well.

==Production==
[[File:Pepper production map FAOSTAT 2014.png|thumb|471x471px|Fresh chili pepper production by country in 2013.]]
In 2013, global production of both green and dried chili pepper was 34.6 million [[tonnes]], with 47% of output coming from [[China]] alone.<ref name=":0">{{Cite web|url=http://faostat3.fao.org/browse/Q/QC/E|title=FAOSTAT|website=faostat3.fao.org|access-date=2016-04-07}}</ref> [[India]] was the top producer of dry peppers, producing 1.4 million [[tonnes]].

===Worldwide pepper production===
{| class="wikitable"
|+Top countries in fresh chili pepper production, 2013<ref name=":0" />
|-
!Country
!Production<br /><small>(million tonnes)</small>
|-
|[[File:Flag of the People's Republic of China.svg|frameless|24x24px]] [[China]]
|<center>15.8</center>
|-
|[[File:Mexican flag.png|frameless|24x24px]] [[Mexico]]
|<center>2.3</center>
|-
|[[File:Turkey Flag 2 per 3.svg|frameless|24x24px]] [[Turkey]]
|<center>2.2</center>
|-
|[[File:Indonesia flag.jpg|frameless|24x24px]] [[Indonesia]]
|<center>1.7</center>
|-
|[[File:Spain flag 300.png|frameless|24x24px]] [[Spain]]
|<center>1.0</center>
|-
|colspan="2"|
|-
|[[File:Ambox globe.svg|frameless|24x24px]] World
|<center>31.1</center>
|}

==Nutrition==
Peppers are highly nutritious. They have more [[Vitamin C]] than an [[Orange (fruit)|orange]], and a typical bell pepper contains more than 100% of the daily recommended value for Vitamin C. They also have relatively high amounts of [[Vitamin B6]]. Fresh fruit is 94% water. Dried pepper fruit has a much different nutritional value due to the dehydration and concentration of vitamins and minerals.
{| class="wikitable"
|+Pepper, raw
! colspan="2" |Nutritional value per 100 g (3.5&nbsp;oz)
|-
![[Food energy|Energy]]
|20 kcal
|-
| colspan="2" |
|-
!'''[[Carbohydrate]]s'''
|4.64 g
|-
![[Sugar]]s
|2.40 g
|-
![[Dietary fiber]]
|1.7 g
|-
| colspan="2" |
|-
!'''[[Fat]]'''
|0.17 g
|-
| colspan="2" |
|-
!'''[[Protein (nutrient)|Protein]]'''
|0.86 g
|-
| colspan="2" |
|-
! colspan="2" |[[Vitamin]]s
|-
![[Vitamin C]]
|(>100%) 80.4&nbsp;mg
|-
![[Thiamine|Thiamine (B1)]]
|(5%) 0.057&nbsp;mg
|-
![[Riboflavin|Riboflavin (B2)]]
|(2%) 0.028&nbsp;mg
|-
![[Niacin|Niacin (B3)]]
|(3%) 0.480&nbsp;mg
|-
![[Vitamin B6]]
|(16%) 0.224&nbsp;mg
|-
![[Folic acid|Folate (B9)]]
|(3%) 10 μg
|-
![[Vitamin A]]
|(2%) 18 μg
|-
![[Vitamin E]]
|(2%) 0.37&nbsp;mg
|-
![[Vitamin K]]
|(7%) 7.4μg
|-
| colspan="2" |
|-
! colspan="2" |[[Mineral]]s
|-
![[Calcium]]
|(1%) 10&nbsp;mg
|-
![[Iron]]
|(3%) 0.34&nbsp;mg
|-
![[Magnesium in biology|Magnesium]]
|(3%) 10&nbsp;mg
|-
![[Phosphorus]]
|(3%) 20&nbsp;mg
|-
![[Potassium]]
|(3%) 175&nbsp;mg
|-
![[Sodium]]
|(3%) 3&nbsp;mg
|-
![[Zinc]]
|(2%) 0.13&nbsp;mg
|-
| colspan="2" |
----[https://ndb.nal.usda.gov/ndb/foods/show/3069?fgcd=&manu=&lfacet=&format=&count=&max=35&offset=&sort=&qlookup=pepper Link to USDA Database entry]
|-
| colspan="2" |
* Units
* μg = [[microgram]]s • mg = [[milligram]]s
* IU = [[International unit]]s
|-
| colspan="2" |Percentages are roughly approximated using [[Dietary Reference Intake|US recommendations]] for adults.
<small>Source: USDA Nutrient Database</small>
|}

==Capsaicin in Capsicum==
{{details|Capsaicin}}
The fruit of most species of ''Capsicum'' contains [[capsaicin]] (methyl-n-vanillyl nonenamide), a [[Lipophilicity|lipophilic]] chemical that can produce a strong burning sensation ([[pungency]] or [[spiciness]]) in the mouth of the unaccustomed eater. Most [[mammal]]s find this unpleasant, whereas birds are unaffected.<ref>{{cite journal |url=http://www.springerlink.com/content/w05ux25g162366x1/ |first=J. R. |last=Mason |author2=N. J. Bean |author3=P. S. Shah |author4= L. Clark Shah |title=Taxon-specific differences in responsiveness to capsaicin and several analogues: Correlates between chemical structure and behavioral aversiveness |journal=Journal of Chemical Ecology |volume=17 |issue=12 |pages=2539–2551 |date=December 1991 |doi=10.1007/BF00994601}}</ref><ref>{{cite journal |first=D. M. |last=Norman |author2=J. R. Mason |author3=L. Clark |title=Capsaicin effects on consumption of food by Cedar Waxwings and House Finches |journal=The Wilson Journal of Ornithology |volume=104 |pages=549–551 |year=1992}}</ref> The secretion of capsaicin protects the fruit from consumption by [[insects]]<ref>{{cite web|url=http://npic.orst.edu/factsheets/Capsaicintech.pdf|title=Active Ingredient Fact Sheets|website=npic.orst.edu}}</ref> and [[mammal]]s, while the bright colors attract birds that will [[Seed dispersal#By animals|disperse the seeds]].

Capsaicin is present in large quantities in the placental tissue (which holds the [[seed]]s), the internal membranes, and to a lesser extent, the other fleshy parts of the fruits of plants in this genus. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white [[pith]] around the seeds.<ref>{{cite web |author=New Mexico State University – College of Agriculture and Home Economics |title=Chile Information – Frequently Asked Questions |year=2005 |url=http://spectre.nmsu.edu/dept/academic.html?i=1274&s=sub |accessdate=17 May 2007 |archiveurl = https://web.archive.org/web/20070504035555/http://spectre.nmsu.edu/dept/academic.html?i=1274&s=sub <!-- Bot retrieved archive --> |archivedate = 4 May 2007}}</ref>

The amount of capsaicin in the fruit is highly variable and dependent on [[genetics]] and environment, giving almost all types of ''Capsicum'' varied amounts of perceived heat. The most recognizable ''Capsicum'' without capsaicin is the [[bell pepper]],<ref>{{cite web |url=http://www.chiliwonders.com/chili.scoville.htm |title=The Scoville Scale of Hotness - Capsaicin Level |publisher=Chiliwonders.com |accessdate=2013-11-27 |deadurl=yes |archiveurl=https://web.archive.org/web/20130829130941/http://chiliwonders.com/chili.scoville.htm |archivedate=29 August 2013 |df=dmy-all }}</ref> a [[cultivar]] of ''[[Capsicum annuum]]'', which has a zero rating on the [[Scoville scale]]. The lack of capsaicin in bell peppers is due to a [[Dominance (genetics)|recessive]] [[gene]] that eliminates capsaicin and, consequently, the "hot" taste usually associated with the rest of the ''Capsicum'' family.<ref>{{cite web |title = The World's Healthies Foods |url = http://whfoods.com/genpage.php?tname=foodspice&dbid=50 |accessdate =23 February 2010}}</ref> There are also other peppers without capsaicin, mostly within the ''Capsicum annuum'' species, such as the cultivars Giant Marconi,<ref>http://bonnieplants.com/products/vegetables/peppers/giant-marconi-pepper</ref> Yummy Sweets,<ref>http://bonnieplants.com/products/vegetables/peppers/yummy-snacking-pepper</ref> Jimmy Nardello,<ref>{{cite web|url=http://www.territorialseed.com/product/Jimmy_Nardellos_Pepper_Seed/394|title=- Jimmy Nardello's Pepper|website=www.territorialseed.com}}</ref> and Italian Frying peppers<ref>{{cite web|url=http://produceexpress.net/products/produce/item/italian-frying-peppers.html|title=Italian Frying peppers - Produce Express of Sacramento, California|website=produceexpress.net}}</ref>(also known as the [[Cubanelle]]).

Chili peppers are of great importance in [[Indigenous peoples of the Americas|Native American]] medicine, and capsaicin is used in modern medicine—mainly in [[topical]] medications—as a [[Circulatory system|circulatory]] [[stimulant]] and [[analgesic]]. In more recent times, an [[aerosol]] extract of capsaicin, usually known as capsicum or [[pepper spray]], has become used by law enforcement as a [[Less-lethal weapon|nonlethal]] means of incapacitating a person, and in a more widely dispersed form for [[riot control]], or by individuals for personal defense. Pepper in vegetable oils, or as an horticultural product<ref>{{cite web|url=http://www.gardenguides.com/119834-capsaicin-insecticide.html|title=Capsaicin as an Insecticide|publisher=}}</ref> can be used in gardening as a natural [[insecticide]].

Although black pepper causes a similar burning sensation, it is caused by a different substance—[[piperine]].

==Cuisine==
[[Image:Cubanelle Peppers.jpg|thumb|200px|right|[[Chili pepper]]s]]
''Capsicum'' fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the ''C. annuum'' and ''C. frutescens'' species, though a few others are used, as well. They are suitable for stuffing with fillings such as cheese, meat, or rice.

They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient.

They can be preserved in the form of a [[jam]],<ref>{{cite web|url=http://www.askgarden.com/when-life-gives-you-peppers-use-this-pepper-jam-recipe/|title=Ask Garden - Simple Gardening Tips|website=Ask Garden}}</ref> or by drying, pickling, or freezing. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.

The Spanish ''conquistadores'' soon became aware of their culinary properties, and brought them back to Europe, together with cocoa, potatoes, sweet potatoes, tobacco, maize, beans, and turkeys. They also brought it to the Spanish Philippines colonies, whence it spread to Asia. The Portuguese brought them to their African and Asiatic possessions such as India.

All the varieties were appreciated, but the hot ones are particularly appreciated because they can enliven otherwise monotonous diets. This was of some importance during dietary restrictions for religious reasons, such as Lent in Christian countries.{{citation needed|date=April 2014}}

Spanish cuisine soon benefited from the discovery of chiles in the New World, and it would become very difficult to untangle Spanish cooking from chiles. Ground chiles, or paprika, hot or otherwise, are a key ingredient in [[chorizo]], which is then called picante (if hot chile is added) or dulce (if otherwise). Paprika is also an important ingredient in rice dishes, and plays a definitive role in squid Galician style (''[[polbo á feira]]''). Chopped chiles are used in fish or lamb dishes such as ''[[ajoarriero]]'' or ''[[chilindrón]]''. ''[[Pisto]]'' is a vegetarian stew with chilies and zucchini as main ingredients. They can also be added, finely chopped, to ''[[gazpacho]]'' as a garnish. In some regions, bacon is salted and dusted in paprika for preservation. Cheese can also be rubbed with paprika to lend it flavour and colour. Dried round chiles called ''[[ñoras]]'' are used for ''arroz a banda''.

[[Image:Red pepper flakes, closeup.jpg|thumb|right|[[Crushed red pepper]]]]
According to [[Richard Pankhurst (academic)|Richard Pankhurst]], ''C. frutescens'' (known as ''[[berbere|barbaré]]'') was so important to the [[Cuisine of Ethiopia|national cuisine of Ethiopia]], at least as early as the 19th century, "that it was cultivated extensively in the warmer areas wherever the soil was suitable." Although it was grown in every province, ''barbaré'' was especially extensive in [[Yejju]], "which supplied much of [[Shewa|Showa]], as well as other neighbouring provinces." He mentions the upper [[Golima River]] valley as being almost entirely devoted to the cultivation of this plant, where it was harvested year-round.<ref name="Pankhurst">{{cite book |first=Richard |last=Pankhurst |title=Economic History of Ethiopia |location=Addis Ababa |publisher=Haile Selassie I University Press |year=1968 |pages=193–194}}</ref>

In 2005, a poll of 2,000 people revealed the pepper to be [[United Kingdom|Britain's]] fourth-favourite culinary vegetable.<ref>{{cite news|url=https://www.theguardian.com/britain/article/0,2763,1489887,00.html|work=[[The Guardian]]|date=23 May 2005|title=Onions come top for British palates|accessdate=2007-10-30 | location=London | first=Martin | last=Wainwright}}</ref>

In [[Hungary]], sweet yellow peppers – along with tomatoes – are the main ingredient of ''[[lecsó]]''.

In [[Bulgaria]], South [[Serbia]], and [[Republic of Macedonia|Macedonia]], peppers are very popular, too. They can be eaten in salads, like ''[[shopska salata]]''; fried and then covered with a dip of tomato paste, onions, garlic, and parsley; or stuffed with a variety of products, such as minced meat and rice, beans, or cottage cheese and eggs. Peppers are also the main ingredient in the traditional tomato and pepper dip ''[[lyutenitsa]]'' and ''[[ajvar]]''. They are in the base of different kinds of pickled vegetables dishes, ''[[turshiya]]''.

Peppers are also used widely in [[Italian cuisine]], and the hot species are used all around the southern part of Italy as a common spice (sometimes served with [[olive oil]]). ''Capsicum'' peppers are used in many dishes; they can be cooked by themselves in a variety of ways (roasted, fried, deep-fried) and are a fundamental ingredient for some [[delicatessen]] specialities, such as ''[[nduja]]''.

Capsicums are also used extensively in [[Sri Lanka]]n cuisine as side dishes.<ref>{{cite web|last=Unknown|first=Unknown|title=Sri Lankan Cuisine|url=http://www.sbs.com.au/food/cuisine/Key_Ingredients/22/13|work=SBS Food|publisher=SBS|accessdate=7 May 2011}}</ref>

The [[Maya peoples|Maya]] and [[Aztec]] people of [[Mesoamerica]] used ''Capsicum'' fruit in cocoa drinks as a flavouring.<ref>{{cite web|last=Mitzewich|first=John|title=10 Foods America Gave to the World|url=http://americanfood.about.com/od/whatisamericanfood/tp/Foods-America-Gave-the-World.htm|work=About.com Food Guide|publisher=About.com|accessdate=7 May 2011}}</ref>

===GRAS===
Only Capsicum frutescens L. and Capsicum annuum L. are [[GRAS]].<ref>[http://www.fda.gov/food/IngredientspackagingLabeling/GRAS/ GRAS] FDA</ref><ref>[http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=786bafc6f6343634fbf79fcdca7061e1&rgn=div5&view=text&node=21:3.0.1.1.13&idno=21#21:3.0.1.1.13.1.1.2 ]</ref>

==Synonyms and common names==
[[Image:Capsicum annuum.JPG|right|thumb|''[[Capsicum annuum]]'' cultivars]]
The name given to the ''Capsicum'' fruits varies between English-speaking countries.

In Australia, New Zealand, and India, heatless varieties are called "capsicums", while hot ones are called "chilli"/"chillies" (double L). Pepperoncini are also known as "sweet capsicum". The term "bell peppers" is almost never used, although ''C. annuum'' and other varieties which have a bell shape and are fairly hot, are often called "bell chillies".

In Ireland and the United Kingdom, the heatless varieties are commonly known simply as "peppers" (or more specifically "green peppers", "red peppers", etc.), while the hot ones are "chilli"/"chillies" (double L) or "chilli peppers".

In the United States and Canada, the common heatless varieties are referred to as "bell peppers", "sweet peppers", "red/green/etc. peppers", or simply "peppers", additionally in Indiana they may be referred to as "mangoes/mango peppers", while the hot varieties are collectively called "chile"/"chiles", "chili"/"chilies", or "chili"/"chile peppers" (one L only), "hot peppers", or named as a specific variety (e.g., [[banana pepper]]).

In [[Polish language|Polish]] and in [[Hungarian language|Hungarian]], the term ''papryka'' and ''paprika'' (respectively) is used for all kinds of capsicums (the sweet vegetable, and the hot spicy), as well as for dried and ground spice made from them (named [[paprika]] in both [[American English|U.S. English]] and [[Commonwealth English]]). Also, fruit and spice can be attributed as ''papryka ostra'' (hot pepper) or ''papryka słodka'' (sweet pepper). The term ''pieprz'' (pepper) instead means only grains or ground [[black pepper]] (incl. the green, white, and red forms), but not capsicum. Sometimes, the hot capsicum spice is also called ''chilli''.

In [[Italy]] and the Italian- and German-speaking parts of Switzerland, the sweet varieties are called ''peperone'' and the hot varieties ''peperoncino'' (literally "small pepper"). In Germany, the heatless varieties as well as the spice are called ''Paprika'' and the hot types are primarily called ''Peperoni'' or ''Chili'' while in Austria, ''Pfefferoni'' is more common for these; in [[Dutch language|Dutch]], this word is also used exclusively for bell peppers, whereas ''chilli'' is reserved for powders, and hot pepper variants are referred to as ''Spaanse pepers'' (Spanish peppers). In Switzerland, though, the condiment powder made from capsicum is called ''Paprika'' (German language regions) and ''paprica'' (French and Italian language region). In French, capsicum is called ''poivron''.

In Spanish-speaking countries, many different names are used for the varieties and preparations. In [[Mexico]], the term ''chile'' is used for "hot peppers", while the heatless varieties are called ''pimiento'' (the masculine form of the word for pepper, which is ''pimienta''). Several other countries, such as [[Chile]], whose name is unrelated, [[Perú]], [[Puerto Rico]], and [[Argentina]], use ''ají''. In Spain, heatless varieties are called ''pimiento'' and hot varieties ''guindilla''. Also, in Argentina and Spain, the variety [[Capsicum chacoense|''C. chacoense'']] is commonly known as "putaparió", a slang expression equivalent to "damn it", probably due to its extra-hot flavour.
In Indian English, the word "capsicum" is used exclusively for ''Capsicum annuum''. All other varieties of hot capsicum are called chilli. In northern India and Pakistan, ''C. annuum'' is also commonly called ''shimla mirch'' in the local language and as "Kodai Mozhagai" in [[Tamil language|Tamil]] which roughly translates to "umbrella chilli" due to its appearance. ''[[Shimla]]'', incidentally, is a popular hill-station in India (and ''mirch'' means chilli in local languages).

In Japanese, ''tōgarashi'' (唐辛子, トウガラシ "Chinese mustard") refers to hot chili peppers, and particularly a spicy powder made from them which is used as a condiment, while bell peppers are called ''pīman'' (ピーマン, from the French ''piment'' or the Spanish ''pimiento'').

==Pictures of ''common'' cultivars==
<gallery>
Image:Capsicum annuum.JPG|''C. annuum'' cultivars
Image:Capsicum1.jpg|A variety of coloured ''Capsicum''
File:Pickled friggitelli.jpg|[[Peperoncini]] (''C. annuum'')
Image:Fefferoni.jpg|[[Peperoncini]] in kebab restaurant
Image:Large Cayenne.jpg|[[Cayenne pepper]] (''C. annuum'')
Image:Compact orange pepper plants.jpg|Compact plant of orange ''Capsicum''
Image:Habanero chile - fruits (aka).jpg|[[Habanero chili]] (''C. chinense'' Jacquin)- plant with flower and fruit
Image:HotPeppersinMarket.jpg|[[Scotch bonnet]] (''C. chinense'') in a Caribbean market
Image:Scotch-bonnet.jpg|[[Scotch bonnet]]
Image:Thai peppers.jpg|[[Thai pepper]]s (''C. annuum'')
Image:Green chillies.jpg|Fresh Indian green chillies in Bangalore market
Image:African red devil peppers.jpg|[[Piri piri]] (''C. frutescens'' 'African Devil')
Image:Naga Jolokia Peppers.jpg|Naga jolokia pepper ([[bhut jolokia]]) (''C. chinense'' x ''C. frutescens'')
Image:Capsicum_Annum_Flower.JPG|''C. annuum'' flower
Image:Capsicum_Annum_Flower_Closeup.JPG|''C. annum'' flower close up
Image:Green-Yellow-Red-Pepper-2009.jpg|Green, yellow, and red peppers
File:Makro Bunga Cabai.jpg|The flower of red hot ''bangi'' pepper, Malaysia
File:Capsicum Malaysia.jpg|A small but very hot ''Capsicum'' in [[Malaysia]]
File:Peperoni Cruschi.jpg|Dried and crunchy ''Capsicum'' from [[Basilicata]]
File:মরিচ বা লংকা.jpg|''Capsicum'' in [[Bangladesh]]
</gallery>

==See also==
{{div col|colwidth=30em}}
*[[List of Capsicum cultivars]]
* [[List of vegetables]]
*[[New Mexico chile]]
*[[Pimento]]
*[[Scoville scale]]
{{div col end}}

==References==
{{Reflist|30em}}

==External links==
{{cookbook}}
{{Commons category|Capsicum}}
{{Wikispecies|Capsicum}}
{{EB1911 poster|Capsicum}}
* [http://www.hort.purdue.edu/newcrop/med-aro/factsheets/CAPSICUM_PEPPER.html Capsicum pepper factsheet] from Purdue Guide to Medicinal and Aromatic Plants
* [http://www.hort.purdue.edu/newcrop/proceedings1996/V3-479.html Capsicums: Innovative Uses of an Ancient Crop] History, Botany, Breeding, and Pungency. Purdue University, Indiana, U.S.A.
* {{cite book
| author=IBPGR
| year=1985
| title=Solanacaea
| publisher= International Board for Plant Genetic Resources, Rome, Italy
|url=http://www.bioversityinternational.org/publications/Web_version/52/ch52.htm
}}
* [http://www.bioversityinternational.org/fileadmin/bioversity/publications/pdfs/345.pdf?cache=1245945997 Descriptors for Capsicum (Capsicum spp.)] from Bioversity International (PDF, 770 kb)
* [http://www2.dpi.qld.gov.au/horticulture/18717.html Capsicum and Chillies: Commercial Cultivation] DPI&F Queensland, Australia.
* [http://www.ejournal.unam.mx/cns/no69/CNS06908.pdf Chilli: La especia del Nuevo Mundo] (Article from Germán Octavio López Riquelme about biology, nutrition, culture and medical topics. In Spanish)
* [https://www.greenmylife.in/guide-growing-capsicum/ Capsicum: Growing Capsicum in India] GreenMyLife, India

{{Capsicum Cultivars}}
{{Herbs & spices}}

[[Category:Capsicum| ]]
[[Category:Crops originating from the Americas]]
[[Category:Indian spices]]
[[Category:Vegetables]]

Revision as of 04:16, 27 August 2017

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