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 frutescens: Capsicum frutescens is a member of Capsicum annuum complex. Like other chile pepper plants, C. frutescens is also a native to South or Central America. The plant is known for producing small-sized, but highly-pungent fruits. The most important distinguishing feature of C. frutescens plants are that their fruits grow erect on the shoots and remain so even after fruit maturity. C. frutescens chile peppers may contain as much as 1% capsaicin in their fruits. This is the most-favoured capsicum species for container gardening. A single, potted plant of Capsicum frutescens may produce 100 or more fruits in a season.
Major members of this group are Tabasco Peppers, Hawaiian Chile Peppers, Malagueta Peppers, Cabai Rawit Peppers (from Indonesia), Piri Piri Peppers (African Bird’s Eye Or African Devil), Siling Labuyo Peppers (from Philippines)and Xiaomila Peppers(from China).
Plant Description: C. frutescens plants are evergreen, short-lived, compact-growing, perennial shrubs. However, the plants can be grown as annuals in mild climate. The plants are highly branched with many stems and grow between 30cm and 1.5meters tall depending upon local climate and growing conditions.
Flower and Fruit Description: Flowers are white with a greenish white corolla with no spots and have purple anthers. Flowers are either insect- or self-pollinated. Ripe fruits are small, highly pungent, red-coloured berries which grow erect on the plants. Fruit shape varies from ellipsoid-conical to lanceoloid depending on the cultivar type. Fruit size measures about 10–20 mm long and 3–7 mm diameter.
Gardening Practices for C. frutescens: Like other chile peppers, C. frutescens 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 frutescens: Capsicum frutescens peppers are grown for different purposes such as for vegetables, spices, condiments, sauces and pickles. Capsicum frutescens may be processed into dry chillies for export purposes and long term usage. Capsicum frutescens peppers are rich in vitamins, minerals and total dietary fiber. It is rich in calcium and Vitamin C. Capsicum frutescens peppers are moderate source of protein, carbohydrate, and sugars also. Capsicum frutescens peppers are also a good source of capsaicin, a major antioxidant. Capsicum frutescens peppers are believed to have some medicinal properties also.
Capsicum frutescens peppers have a soothing effect on the digestive system and it is a good home remedy for colds, sore throats and fevers. Capsicum frutescens peppers are known for its heart stimulant properties. Capsicum frutescens 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 frutescens peppers stimulate blood circulation, stop bleeding, and reduce cholesterol. It is recommended as a weight loss diet also. It is believed that Capsicum frutescens peppers detoxify carcinogens from the human body system.
Food Uses of Capsicum frutescens Peppers: Capsicum frutescens peppers are added as an ingredient in a variety of hot and spicy food and culinary preparations. Capsicum frutescens 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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