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 chinense: Capsicum chinense is a member of C. annuum complex. C. chinense peppers are commonly known as the “bonnet peppers”. Like most of the other chile pepper species, C. chinense is also a native to the Americas (more precisely, Central America, the Yucatan region, and the Caribbean islands). C. chinense peppers are one of the hottest pepper groups in the world. They are known for their varied colours and flavors. They have high ornamental value because of attractive, evergreen foliage and multi-coloured fruits with different sizes and shapes.
Major members of C. chinense group are Habanero peppers (from the Caribbean Islands, Central America and Mexico), ‘Red Savina’ peppers (a Habanero cultivar), Yellow lantern chili (from the Hainan Island, South China), Scotch bonnet peppers (from Jamaica, Trinidad), Arriba Saia peppers (from Brazil), Datil peppers (from Florida), Fatalii peppers (from South Central Africa), Bhut Jolokia or Ghost Peppers (from Assam, India), Trinidad Scorpion Peppers (from Trinidad), Kambuzi peppers, Malawian peppers, Carolina Reaper peppers (from South Carolina), Adjuma peppers(from Suriname) and Ají dulce peppers (from Puerto Rico, Venezuela).
Plant Description: Plants are tropical to subtropical in growth habit and do not survive in cool, winter climates. Plant growth habit varies from small, compact perennial bush to tall, much-branched, perennial shrub depending on the cultivar type. Flowers are small and white with five petals. Fruits are fleshy berries with bright colours. Fruits vary in color and shape depending on the cultivar type. Bright colours such as red, orange, yellow, brown and purple are the most common fruit colours. Seeds are slow-germinating.
Gardening Practices for C. chinense: Like other chile peppers, C. chinense 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 Bonnet Peppers: Capsicum Chinense or the bonnet peppers are grown for different purposes such as for vegetables, spices, condiments, sauces and pickles. Capsicum Chinense or the bonnet peppers may be processed into dry chillies for export purposes and long term usage. According to the data available from USDA nutrient database, Capsicum Chinense or the bonnet peppers are rich in vitamins, minerals and total dietary fiber. It is rich in calcium and Vitamin C. Capsicum Chinense or the bonnet peppers are moderate source of protein, carbohydrate, and sugars also. Capsicum Chinense or the bonnet peppers are also a good source of capsaicin, a major antioxidant. Capsicum chinense peppers are believed to have some medicinal properties also.
Capsicum Chinense or the bonnet peppers have a soothing effect on the digestive system and it is a good home remedy for colds, sore throats and fevers. Capsicum Chinense or the bonnet peppers are known for its heart stimulant properties. Capsicum Chinense or the bonnet 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 Chinense or the bonnet peppers stimulate blood circulation, stop bleeding, and reduce cholesterol. It is recommended as a weight loss diet also. It is believed that Capsicum Chinense or the bonnet peppers detoxify carcinogens from the human body system.
Food Uses of Capsicum Chinense or the Bonnet Peppers: Capsicum Chinense or the bonnet peppers are added as an ingredient in a variety of hot and spicy food and culinary preparations. Capsicum Chinense or the bonnet 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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