Chile peppers or chillies or capsicums are a vast group of plants grown for its edible fruits. There are wild species of chile peppers and domesticated species of chile peppers. There are FIVE domesticated species of chile peppers and these are Capsicum annum, C. baccatum, C. chinensis, C. frutescens, and C.pubescens.
Capsicum annum: Capsicum annuum is the most popular among the 5 domesticated species of capsicums. It is the most common and widely cultivated species of capsicum. Capsicum annum group includes chile peppers of a wide variety of shapes and sizes with varying levels of colour and pungency. Capsicum annum is a native to the region comprising of Southern North America and Northern South America.
Major members of chile peppers in Capsicum annum group include popular chile peppers such as Bell peppers or Sweet peppers, Jalapeno peppers and Chipotles, Serrano peppers, Chilaca peppers and Pasilla peppers, Anaheim peppers, Fresno peppers, Mirasol peppers and Guajillo peppers, Cascabel peppers, Cayenne peppers, Pimiento or Cherry peppers, Bird’s Eye peppers or Thai peppers, Friggitello peppers and Peperoncini peppers, Hungarian wax peppers, Banana peppers, Poblano peppers and Ancho peppers, and others.
Plant Description: Capsicum annuum is an herbaceous annual but can be grown as a highly branched, shrubby perennial. The plant grows to a height of one meter or more and has glabrous/smooth or pubescent lanceolate leaves, depending on the cultivar type. Flowers are solitary, white or off-white in colour, sometimes purplish colour depending on the cultivar. Fruits are berries that may be green, yellow, orange or red in colour when ripe. Fruit size, shape and pungency level also vary with cultivar type.
Gardening Practices for C. annum: Like other chile peppers, C. annum is also tropical to subtropical in growth habit and requires very warm, humid, frost-free climate with lots of sunlight for its growth. It prefers highly fertile, humus-rich, well-drained loamy soils. Propagation is by seeds and seeds germinate in 3 – 4 weeks. Transplanting is done when seedlings are about 8 – 10cm tall. The plant needs moderate watering and manuring for its growth.
Health Benefits of Capsicum annum Peppers: Capsicum annum are grown for different purposes such as for vegetables, spices, condiments, sauces and pickles. Capsicum annum may be processed into dry chillies for export purposes and long term usage. According to the data available from USDA nutrient database, Capsicum annum peppers are rich in vitamins, minerals and total dietary fiber. It is rich in calcium and Vitamin C. Capsicum annum peppers are moderate source of protein, carbohydrate, and sugars also. Capsicum annum peppers are also a good source of capsaicin, a major antioxidant. Capsicum annum peppers are believed to have some medicinal properties also.
Capsicum annum pepper has a soothing effect on the digestive system and it is a good home remedy for colds, sore throats and fevers. Capsicum annum peppers are known for its heart stimulant properties. Capsicum annum peppers are believed to be used effectively for alleviating medical conditions such as cancers (prostate cancer, skin cancer, lung cancer, stomach cancer), painful joints, toothaches, bronchitis, headaches, ulcers (stomach ulcers, peptic ulcers), arthritis, frostbite and psoriasis. Capsicum annum peppers stimulate blood circulation, stop bleeding, and reduce cholesterol. It is recommended as a weight loss diet also. It is believed that Capsicum annum peppers detoxify carcinogens from the human body system.
Food Uses of Capsicum annum Peppers: Capsicum annum peppers are added as an ingredient in a variety of hot and spicy food and culinary preparations. Capsicum annum peppers may be used in different ways to produce different flavours. Grinding the fresh fruits produces a particular, palatable pungent flavor. Grinding the dried fruits gives another strongly pungent flavour. Toasting or frying dried fruits before grinding produces yet another smoky, less pungent flavour. Soaking the fruits in water produces yet another type of flavour.
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