Plants in genus capsicum
Capsicum annuum
Capsicum annuum is a versatile plant native to northern South America and southwestern North America, known for producing a wide variety of colorful berries, including red, green, and yellow. With over 200 variations, it is a primary species in its genus, used for culinary, medicinal, and ornamental purposes. This frost-tender perennial can grow into a large, shrubby herb, with cultivars reaching up to 6.5 feet tall. The plant's fruits range from sweet bell peppers to intensely hot chiltepin peppers, showcasing its diverse applications and rich history of domestication.
Capsicum annuum 'Early Jalapeño'
Capsicum annuum 'Early Jalapeño' is a medium-hot pepper, measuring 2,500-5,000 on the Scoville scale, and is adapted to cooler climates. The peppers can be enjoyed either green or red and grow to about 3 inches long, making them a versatile addition to culinary gardens.
Capsicum annuum 'Cayenne'
Capsicum annuum 'Cayenne' is a prolific pepper plant known for its spicy heat, ranging from 30,000 to 50,000 Scoville units. The peppers can be used fresh, dried, or ground, and they transition from green to red or yellow as they mature. This plant is ideal for those who enjoy adding a kick to their culinary creations.
Capsicum annuum 'Black Pearl'
Capsicum annuum 'Black Pearl' is a striking plant with semi-glossy, deep purple to black leaves and shiny round black fruit that turns red as it matures. Known for its extreme heat, this pepper is exceptionally heat and drought tolerant, making it a resilient choice for gardens in warm climates.
Capsicum chinense
Capsicum chinense is a powerfully hot chili pepper with a fruity or smoky flavor, similar to habanero. Known for its intense heat, it ranges from 100,000 to over 1,000,000 Scoville heat units. This pepper is used in various cuisines, including jerk dishes and salsas, and can be dehydrated and ground into chili flakes.
Capsicum annuum 'Numex Lemon Spice'
Capsicum annuum 'Numex Lemon Spice' is a vibrant yellow pepper developed by the Chile Pepper Institute in New Mexico. It offers a moderate heat level, ranging from 2,500 to 5,000 Scoville units, making it a flavorful addition to culinary dishes.
Capsicum annuum 'California Wonder'
Capsicum annuum 'California Wonder' is a large, uniform pepper ideal for stuffing. It turns bright red when left on the plant and contains more vitamin C than an orange. This variety performs well in containers and short-season climates, making it a versatile choice for home gardeners.
Capsicum annuum 'Jalapeño'
Capsicum annuum 'Jalapeño' produces extra-large, thick-walled chile peppers that are 4 1/2 inches long. It is earlier to harvest than some jalapeños and has a Scoville heat unit range of 2,500-5,000. This plant has high resistance to bacterial leaf spot and tobamovirus.
Capsicum baccatum 'Lemon Drop'
Capsicum baccatum 'Lemon Drop', also known as Ahi Limon, is a pepper variety with a Scoville rating of 30,000-50,000. It has strong citrus notes and a lemony scent when cut, making it excellent for drying. This prolific plant takes a long time to mature and produces 10-15 seeds per fruit.
Capsicum frutescens
Capsicum frutescens is a perennial hot pepper plant known for its small, thin red peppers with a Scoville Heat Unit of 200,000. Originating from Central and South America, it grows up to 5 feet tall and features white flowers with greenish hues. This plant is drought-tolerant and thrives in full sun, making it suitable for warm climates. Its ornamental strains and spicy fruit add both visual and culinary interest.
Capsicum annuum 'Poblano'
Capsicum annuum 'Poblano' is a popular mild chile pepper from Mexico, known for its versatility in cooking. The fresh green peppers, measuring 3 to 6 inches, are often stuffed with cheese or meat, while the dried version, known as ancho, is used in sauces. With a Scoville Heat Unit range of 1,000 to 2,000, it offers a mild heat level. This pepper is a staple in Mexican cuisine and is appreciated for its rich flavor.
Capsicum chinense 'Scorpion'
Capsicum chinense 'Scorpion' is renowned as the second hottest pepper in the world, with a Scoville Heat Unit rating of 1,400,000. Its bumpy, bright red flesh turns chocolate brown when ripe, and it requires warm temperatures and at least six hours of direct sunlight to thrive.
Capsicum chinense 'Ghost'
Capsicum chinense 'Ghost', also known as the Indian Bhut Jolokia Pepper, is famous for its extreme heat, measuring 1,000,000 Scoville Heat Units. The peppers start green and turn red or chocolate brown when ripe, and are used in hot sauces and savory recipes. This plant requires warm temperatures and direct sunlight for optimal growth.
Capsicum chinense 'Carolina Reaper'
Capsicum chinense 'Carolina Reaper' is a chili pepper known for its extreme heat, measuring 1,500,000 Scoville Heat Units. The peppers are firetruck red with bumpy skin, turning chocolate brown when ripe. They are used in hot sauces and salsas, requiring warm temperatures and at least 6 hours of direct sunlight for optimal growth.