Indian Spices > Chile Pepper

Name - Chile Pepper

Genus Species - Capsicum annuum

Family - Solanaceae
Origin - Central and South America
Cultivated - Hungary, Bulgaria, France, Spain, India, Italy, Israel, USA for US market; many other countries grows their own supply

Description - Chile peppers or Capsicums, come in so many cultivated varieties (cultivars) that the shape, color, taste and pungency of any one species can vary considerably over time or according to the country from which it is obtained. Their pungency is caused by capsaicin and other capsaicinoids, which belong to the vanilloid family of chemicals. They are native to Central and South America (where they are called aji), and may have originated in Bolivia; currently, they are grown in many tropical countries as well as in the more temperate climates of the Southwest United States and in the Mediterranean area. In the U.S., as in many countries, they are often used for decoration. The name chile is said to be derived from a Nahuatl word, tchili, meaning red (whereas the name Chile, the country, is derived from a word meaning snow).

Chile peppers are broadly subdivided into variants of Capsicum annuum and C. frutescens. The main cultivars of C. annuum range from the non-pungent bell pepper and Hungarian paprika varieties to the very hot-tasting wild bird pepper or chiltepin. The latter is of interest in that it appeals to birds, who apparently do not experience the burning quality of the fruit, whereas all other animals (except, perhaps, rats) are repelled by this quality. The important cultivars of C. frutescens and its sub-varieties include the most pungent peppers, habañero and Scot’s Bonnet; the less fiery jalapeño, cayenne, Tabasco and many exotic cultivars; and the milder New Mexican (or Anaheim), Serrano, ancho (poblano) and pasilla. Chili, salsa, and other forms of prepared peppers and cayenne peppers are sold in a large variety of products of varying pungency. Ornamental peppers are popular because of their color and their ethnic attractiveness, and make pleasant decorative souvenirs of visits to exotic places, as are the colorful stringed ristras of dried New Mexico peppers. In California, increasing numbers of people are developing a taste for different types of chile peppers and flavors in condiments and spicy recipes, and even in candies. See a list of Major Pepper Spices. See a list of spices by Taste and Hotness.

Useful Parts - The fruit of the plant contain all the heat and taste.

Medicinal Properties - Fresh or lightly cooked peppers are rich in Vitamin C; indeed this was first isolated in Hungary from bell pepper.