List of capsicum cultivars

This is a list of capsicum varieties, cultivars, and breeds. The hotness of the fruit in this list is indicated in the Scoville scale, which ranges from no heat at zero to pure capsaicin at 16,000,000.

The four major species are:
*"Capsicum annuum", which includes bell peppers, cayenne, paprika, and jalapeños
*"Capsicum chinense", which includes habaneros
*"Capsicum frutescens", which includes tabasco
*"Capsicum pubescens", which includes rocoto.

"Capsicum annuum"

"Capsicum annuum" is a popular species native to South America. It is cultivated world-wide. Despite being a single species, the capsicum annum has many forms, with a variety of names, even in the same language. In American English it is commonly known as the chili pepper, although not all varieties would be recognized by most speakers under this name. In British English, the sweet varieties are called "peppers" [http://www.waitrose.com/food/cookingandrecipes/cookinglibraries/glossary/glossary.aspx?type=0&id=250] and the hot varieties "chillies" [http://www.waitrose.com/food/cookingandrecipes/cookinglibraries/glossary/glossary.aspx?type=0&id=92] , whereas in Australian English the name "capsicum" is commonly used for bell peppers exclusively and "chilli" is often used to encompass the hotter varieties. Its forms are varied, from large to small, sweet to sour, very hot to bland.

The plant is a herbaceous annual, with a densely branched stem. The plant reaches 0.5–1.5 m (20–60 in). Single white flowers bear the fruit which is green when unripe, changing principally to red, although some varieties may ripen to brown or purple. While the species can tolerate most climates, they are especially productive in warm and dry climates.

"Capsicum baccatum"

These have a distinctive, fruity flavor, and are commonly ground into colorful powders for use in cooking, each identified by its color.

"Capsicum pubescens"

"Capsicum pubescens" is among the oldest of domesticated peppers, and was grown up to 5000 years ago. It is probably related to undomesticated plants that still grow in South America (cardenasii, eximium, and others).

References

* [http://www.g6csy.net/chile/database.html Chile database] : Used as source for information on various cultivars in this article.