Chilli Species

Chilli Species

Capsicum terminology can be confusing. Pepper, chili, chile, chilli and capsicum are used interchangeably to describe the plants the pods the cooking of the genus Capsicum. I have chosen to use chilli throughout this site so I don't want any protesting from Southwest and Latin America where you would prefer 'chile,' or 'pepper' as would probably be used in the States.

Here is a quick guide to the naming. The genus is Capsicum from the Greek kapto, 'to bite' and then there are five species:

• annuum, meaning "annual," which is an incorrect designation, include most of the common types like Nu Mex, Jalapeño, Bels and Waxes.
• baccatum, meaning "berrylike," which consist of the South American chillis known as ajís.
• chinense, meaning "from China," which is also an incorrect designation, this species include the habanero's.
• frutescens, meaning "shrubby or bushy," includes the Tabasco's .
• pubescens, meaning "hairy," and includes the rocotos.

Capsicum annuum is the most extensively cultivated throughout the world and because it cross pollinates so easily there are probably thousands of varieties existing. Annuums are really divided into two categories: sweet (or mild) and hot. Too many leaf variations to describe but flower corollas are white with no spots. Popular annuums include:

• Ancho, Anaheim
• Big Bertha, Bolivian Rainbow,
• Cayenne, Cherry Bomb, Cayenne, Cubanelle, Chimayó, Chiltepin
• Fresno, Fiesta, Firecracker
• Goat Horn
• Hungarian Yellow Wax
• Jalapeño, Jaloro
• Nu Mex
• Mulato, Mirasol
• Peter Pepper, Peruvian Purple, Pasilla, Piemento. Poblano
• Spur, Super Chili, Santa Fe Grande, Sweet Banana
• Thai Hot

Capsicum Baccatum originated in Peru or Bolivia and are now found throughout South America. The plants are tall up to five foot with large dark green leaves. This species is distinguished from the other species by the flower corollas being white with distinctive dark green or brown spots, and anthers being yellow or tan. Fruity flavour being used in salsas or dried and ground into powders. Types include:

• Ají
• Brazilian Starfish
• Piquanté (Brand name Pepperdew)

Capsicum chinense is often referred to as Habanero but there are hundreds of similar pod types. Originating from the Amazon into the Caribbean and then spreading into Central and South America. Growing from 1 to 5 feet high with pale to medium green large and wrinkled leaves. Flowers have white to greenish corollas and purple anthers and filaments. Slow growers with a long season. Most Countries have their own name for the chinense

• Habanero
• Congo Pepper
• Goat pepper
• Scotch Bonnet
• Ají Limo
• Ají dulce
• Datil
• Fatalii
• Red Savina
• Madame Jeanette
• Naga Jolokia

Capsicum frutescens coming from the Amazon basin in Brazil and the Mexican city of Tabasco, hence the most recognizable one being the Tabasco. Now finding their way to India and the Far East where they are called bird pepper. Bushy type of plant growing to 4 feet, with smooth oval leaves up to 2.5 inches. Flowers have greenish white corollas with no spots and blue anthers, erect pods up to 1.5 inches long. Makes good pot plants.

• Tabasco
• African birdseye
• Malagueta
• Thai pepper
• Demon Red

Capsicum pubescens originates in Bolivia, now being cultivated from the Andes to Mexico and Central America. The common name for this species is rocoto. Sprawling plant up to 4 feet high and two foot wide with oval light to dark green leaves being up to 3 inches long and very hairy. Flowers have purple corollas, purple anthers and stand erect above the leaves. Hardy plants with a long growing season. As the pods are so fleshy they are usually eaten fresh in salsas or stuffed but they are very hot.

• Manzano Amerillo
• Manzanoi Rojo
• Rocoto

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Chilli History

Chilli History

Chillis, come in all shapes, sizes and colours ranging from tiny pointed extremely hot, birds eye chilli to the large mild fleshy peppers like the anaheim. Indigenous to Central and South America and the West Indies, they have been cultivated there for thousands of years before the Spanish conquest, which eventually introduced them to the rest of the world. Mexican cooking is one of the worlds oldest cuisines, the explorers of the New World brought back the tomatoes and peppers, red hot chillis, avocados, various beans, vanilla and chocolate, these flavours were to change the flavour of Europe.
Today there are probably 400 different chillis grown, and are one of the most widely cultivated crops today, grown from the Far East, China, Japan, Thailand and Indonesia to India to Mexico. Some of the more commonly available fresh chillis include jalapeño, serrano, poblano, yellow wax, birds eye, habarnero and cayenne are now being stocked by many stores and markets. If you cannot find the required chilli called for in a recipe try substituting with one of similar size and heat scale, or grow your own as they are as easy to grow as tomatoes especially in a greenhouse in pots. In the next few pages different varieties can be seen accompanied by a picture with recipes, sauces, snacks and growing advice and also where to purchase the seeds or chillis.

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