Dettagli

Scientific name: Capsicum annuum L.

Family: Solanaceae

French: Piment; English: Pepper; Spanish: Pimiento; German: spanischer Pfeffer.

Origin and diffusion
The pepper, Capsicum annum L. is an annual plant in the Mediterranean climate and perennial in the hot countries of South America where it comes from. Its fruits (berries), very rich in vitamins, are used cooked or raw, seasoned in different ways, or dried and ground as a spicy condiment (paprika) for some foods.

Variety
The cultivars are distinguished by the particular characteristics of the fruit which can be sweet or spicy, small or large in volume, cuboid in shape, more or less regular conical, pyramidal, elongated or short, red in colour. Elongated shape (Capsicum annum variety acuminatum).

E.g. Long thin Cayenne pepper.

Truncated and round shape (Capsicum annum variety abbreviatum).
The spicy varieties, which, as is known, are consumed preferably dried and as condiments, are richer in vitamins than the others, so much so that they reach values ​​300 times higher than each of the other cultivated vegetables.
They are characterized by a spiciness rating from 0 to 10.

Aji Red
species: Capsicum baccatum
origin: Peru
characteristics:
About 15 cm long with a typical fruity taste. This chili pepper is used to make a yellow pasta sauce.
Spiciness: 5

Anaheim
About 15 cm long, very pulpy, it can be enjoyed still green, better if after cultivation, very similar to Mexican peppers. Given the low spiciness, this pepper can be roasted or stuffed.
Spiciness: 2

Anchos
About 9.10 cm long, when dried it is called Chili Poblano, with a dark color ranging from brown to reddish with a wrinkled surface, not very spicy, with a sweet taste of raisins, tobacco, liquorice and coffee.
Spiciness 2

Apache
About 3/4 cm long, excellent for growing in pots, abundant summer harvest, reaches about 34 cm in height.
Spiciness 5

Arbol
About 6 cm long, very spicy. Really spicy and dark red in color!!.
It is used in sauces or in vinegar.
Spiciness 6

Aurora
Very colorful and ornamental chili pepper, about 3 cm long. It is easily grown in pots and reaches 33 cm in height.
Spiciness 4

Bangalore Torpedo
It reaches 6 cm with a long and curled shape, used fried when still green and dried when red.
Spiciness 7

Banana Hot Red
About 6 cm long, with the typical shape of a banana. Normally roasted
or stuffing.
Spiciness 4

Bulgarian Carrot
About 10 cm long, as it ripens you can see the carrot-like ripples.
Very spicy chili pepper. Excellent pickled and roasted or used stuffed.
Spiciness 6

Caribbean Red
Species: Capsicum chinense
origin: Caribbean
characteristics:
Approximately 3 or 4 cm. Very spicy (like Red Savine habanero). If deprived of the seeds and the placenta it denotes a delicious fruity and sweet taste. It is used in Indian sauces and mixed with fruit.
Spiciness 8

Cascabel
About 4 cm, dark reddish brown, round and smooth shape
Spiciness 2

C ayenne
species: Capsicum annuum
origin: India
characteristics:
It reaches 12 cm, a classic spicy chili pepper, tasty, fresh green or appetizing red, maturing on the bush, dry and acidic flavour. Used in sauces but mainly in powder form
Spiciness 2

Cherry Bomb
Species: Capsicum annuum
origin: Italy
characteristics:
Up to 4 cm in diameter, matures from green to bright red. With a typical rounded but very spicy shape
Spiciness 5

Chipotle
species: Capsicum annuum
origin: Mexico
characteristics:
They grow from 2 to 6 cm, by drying them and smoking them with Jalapeño these wrinkled skin peppers have a
thick meat with a nutty flavor and a chocolate aftertaste. Yes
lends itself to any type of dish or preservation.
Spiciness 4

Chilhaucle Negro
Approximately 4 to 6 cm, dark mahogany in color with an intense fruit flavor and bell-shaped. Used in soups and black paste sauces with its dark aubergine color.
Spiciness 2

Chocolate Habanero
species: Capsicum chinense
origin: Caribbean
characteristics:
It reaches 5cm, the latest variety of habanero. Matures green to chocolate brown. Used in Indian sauces and in
Caribbean cuisine.
Spiciness 8

Costeño Amarillo
Grows to 6cm, bright chilli with thin flesh with a light lemon taste when used green. Used mostly in sauces.
Spiciness 3

Czechoslovakian Black
species: Capsicum annuum
origin: Czech Republic
characteristics:
Very fruitful plant that produces spicy and tasty chili pepper, from black to red when ripe. Curly green leaves and purple flowers.
Spiciness 5

Garden Salsa
species: Capsicum annuum
origin: United States
characteristics:
About 18 cm, red in color when ripe. Smooth skin and excellent in sauces and for stuffing.
Spiciness 2

Guajillo
species: Capsicum annuum
origin: Mexico
characteristics:
Approximately 12cm orange-skinned tapered and long dark red/brown when ripe, mildly spicy and sweet quality.
Often used in sauces
Spiciness 2

Habanero Red Savine
species: Capsicum chinense
origin: Caribbean
characteristics:
Rounded and elongated shape. One of the spiciest and at the same time tasty chillies with a very sweet exotic fruit flavour. One of the spiciest varieties in the world!! It is used in Caribbean sauces and Indian sauces.
Spiciness 9

Jalapeño
species: Capsicum annuum
origin: Mexico
characteristics:
About 7 cm long, medium spiciness, used ripe and green in colour. Used a lot in Mexican cuisine, tasty stuffed with cheese and baked au gratin
Spiciness 2

Jaloro
species: Capsicum annuum
origin: Mexico
characteristics:
Similar to the jalapeño, it reaches up to 6 cm, quite sweet and spicy fruity taste. It's basically a yellow jalapeño that shows off a golden yellow when ripe. Very precocious.
Spiciness 3

Jamaican Hot Red
species: Capsicum chinense
origin: Caribbean
characteristics:
About 4cm, similar to the habanero. Bright red color when fully ripe, very spicy. Fruity and sweet taste and like habanero, used in Indian sauces and Caribbean cuisine.
Spiciness 8

Kenyan
species: Capsicum annuum
origin: Central Africa
characteristics:
About 7cm, moderate spiciness, ripe green colour. Used instead of Jalapeño in Mexican cuisine, it can be eaten stuffed even if spicy….
Spiciness 2

Marbles
species: Capsicum annuum
origin: United States
characteristics:
Round chilli tufts that mature from pale yellow to bright red. Compact plant that grows 40cm and adapts very well to growing in pots. Very precocious.
Spiciness 2

Jellyfish
species: Capsicum annuum
origin: United States
characteristics:
Chillies 4 cm long, pale yellow to orange and red, slightly spicy. Ornamental plant that grows very well in a pot exposed to the sun, 30cm tall and produces many
edible fruits all year round. Easy to grow and
early maturation.
Spiciness 1

Mirasol
species: Capsicum annuum
origin: Spain
characteristics:
Approximately 7cm, Ripe green to red with a delicate, fruity taste.
Spiciness 4

Mulato
species: Capsicum annuum
origin: Mexico
characteristics:
Approximately 7cm dark and long when dried, medium brown meat similar to anchos, medium spicy with liquorice flavour. Used mainly in chilli paste, to add a rich and distinctive pulpy flavor to meats.
Spiciness 2

Naga Dorset
species: Capsicum chinense
Origin: India Assham
characteristics:
It reaches 7cm, one of the hottest peppers in the world, having reached and exceeded one million Scoville Units (1,045,000). Extremely spicy!! From the taste
fruity and spicy (handle with gloves…)
Spiciness 10

Nu Mex Green
species: Capsicum annuum
origin: Mexico
characteristics:
Approximately 12cm, medium spiciness and sweet, earthy taste. New Mexican Verde is excellent fried stuffed and in sauces.
Spiciness 2

Nu Mex Red
species: Capsicum annuum
origin: Mexico
characteristics:
Approximately 12cm, also known as the Colorado pepper, dried version of the red variety although all Nu Mex varieties can be dried, slightly spicy with an earthy taste while reds are sweet and tasty. Used in red sauces, good in roasts or stuffed when fresh.
Spiciness 2

Orange Habanero
species: Capsicum chinense
origin: Caribbean
characteristics:
Approximately 5cm, early maturation (relative to the species). Matures green to orange. Often used in Indian sauces and Caribbean cuisine.
Very spicy!!
Spiciness 8

Pasilla
species: Capsicum annuum
origin: Mexico
characteristics:
Approximately 12cm long, thin shape, dark brown in color and with a raisin and liquorice flavour. Used with Mulato and Ancho to make traditional salsa. Good in all kinds of sauces.
Spiciness 3

Peter Pepper
species: Capsicum annuum
origin: United States
characteristics:
Approximately 9cm, rare chilli. Medium spiciness with a sweet and quite spicy flavor when red. Mainly ornamental but can be used in sauce.
Spiciness 5

Poblano
species: Capsicum annuum
origin: Mexico
characteristics:
14cm long, moderately spicy when unripe to spicy when ripe. Poblano verde is always cooked, it is never eaten raw. Roasting will give a more smoky taste. Very versatile, good for stuffing
Spiciness 2

Poinsettia
species: Capsicum annuum
origin: Italy
characteristics:
Approximately 7cm long, it grows in bunches of medium spiciness, when ripe it is fiery red in color and the plant grows up to 70cm.
Spiciness 6

Prairie Fire
species: Capsicum annuum
origin: United States
characteristics:
Early plant, ornamental genus that grows very well in pots with fruit that reaches 3 cm.
Spiciness 5

Pretty Purple
species: Capsicum annuum
origin: United States
characteristics:
Early plant, ornamental genus with 2 cm round fruit, ripening from purple to red. it grows very well in a pot and reaches 40cm... very productive.
Spiciness 5

Ring Of Fire
species: Capsicum annuum
origin: United States
characteristics:
Approximately 9cm long, matures green to red. It grows very well in a pot and reaches 90cm in height. Very precocious and productive. The shape of the fruit depends on the place and the climatic condition (ring or elongated)
Spiciness 5

Robustini
species: Capsicum annuum
origin: Italy
characteristics:
The fruit reaches 10cm in length, long and fleshy with a light spiciness. It is harvested from green to yellow and preserved in vinegar.
Spiciness 1

Rooster Spur
species: Capsicum annuum
origin: United States
characteristics:
Very small fruit about 1 cm with an elongated shape.. very spicy. The plant grows in the shape of a bush with a myriad of fruits. It grows well in pots.
Spiciness 7

Scutaba Habanero
species: Capsicum chinense
origin: Caribbean
characteristics:
Fruits 3-4cm, very prolific, one of the earliest Habaneros. Matures green to bright red. It is normally used in Indian sauces and all Caribbean cuisine. Very tasty when mixed with fruit.
Spiciness 7

Serrano
species: Capsicum annuum
origin: Mexico
characteristics:
6 cm long, tapered, bullet-shaped fruits with good spiciness. Used in many chili sauces or bottled in spicy purees. Perfect for pickling, the red version is sweeter than the green one
Spiciness 3

Super Chilli
species: Capsicum annuum
origin: Portugal
characteristics:
Very productive plant with 3 or 4 cm fruits, matures from orange to red. Definitely spicy, used a lot in Thai cuisine. Produces a myriad of fruits.
Spiciness 6

Super Shepherd
species: Capsicum annuum
origin: Italy
characteristics:
Fruits of about 12cm, this pepper has a sweet, juicy and slightly spicy flavour.
Spiciness 0

Tabasco
species: Capsicum annuum
origin: Mexico
characteristics:
Fruits of about 4cm, pale green in color that changes from orange to red. With an intense and spicy flavor originating from Mexico. It often replaces Cayenne due to its very similar characteristics.
Spiciness 3

Tennessee Teardrop
species: Capsicum annuum
origin: United States
characteristics:
It reaches 3-4 cm, also called chilli tear, when ripe it shows off a very bright purple-red colour. Excellent for pot cultivation, it reaches 50cm in height.
Spiciness 3

Thai Hot
species: Capsicum annuum
Origin: Thailand
characteristics:
Characteristic shape of a bush, even if it reaches 130 cm in height, it is a very spicy plant that adapts very well to pot cultivation (at least 26 cm).
Spiciness 8

Tri Color Variegata
species: Capsicum annuum
origin: United States
characteristics:
Ornamental plant with 2cm purple fruits. It adapts to pot cultivation and reaches 33 cm in height. Very productive, certainly an interesting plant from an aesthetic point of view.
Spiciness 5

Whippets Tails
species: Capsicum annuum
origin: United States
characteristics:
It reaches 25cm from green to red, of medium spiciness. It is mainly used dried
Spiciness 3

JOLOKIA THE KING OF CHILI PEPPERS
Bhut Jolokia, Borbih Jolokia, Nagahari, Raja Mirchi)
species: Capsicum chinense
Origin: Bangladesh
characteristics:
It reaches 5/7cm, and is currently the hottest chili pepper in the world!!. With an intense flavor of Caribbean fruit.
Spiciness 10

Sovereign
species: Capsicum annuum
origin: Calabria (Italy)
characteristics:
Very productive plant, fruits of about 3 cm in bunches facing upwards.
It lends itself well dried or fresh in sauces and meats. Medium spiciness
Spiciness 4

Cacho De Cabra
species: Capsicum annuum
origin: Chile
characteristics:
Very tasty fruit about 5 cm. Moderate spiciness coming from the chile.
Often used throughout Chilean cuisine
Spiciness 3

Chiltepin or Bird's Eye – Tepin, Trinidad Bird Pepper
This is a wild variety, with very small fruit... about 1 cm, very difficult to germinate... it is said to be the ancestor of all chillies. It is usually propagated by birds and is very spicy (similar to a Habanero)
Spiciness 8

Joe's Long Cayenne
species: Capsicum annuum
origin: Italy
characteristics:
Italian chili pepper, very long and tapered, reaching 15 -18 cm if hybrid and 25 - 30 cm if pure. Medium spiciness, good dried or fresh.
Spiciness 3

African Piquin
species: Capsicum annuum
origin: Uganda
characteristics:
Variety of pleasant and spicy flavour
reaches a moderate spiciness (120,000SCH). Excellent dried or in spicy sauces mixed with fruit.
Spiciness 5

Aji American Center
species: Capsicum baccatum
origin: Mexico – Bolivia
characteristics:
strong and slightly fruity flavour. medium spiciness (75,000SCH). Excellent dried or in sauces to accompany meats.
Spiciness 3

Aji Habanero
species: Capsicum baccatum
origin: Mexico
characteristics:
Slightly spicy (not to be confused with the Habanero brothers red, yellow, chocolate and red savine!!.
Orange colour, about 5cm tapered, reaches 50cm in height, with a fruity and decidedly Caribbean flavour.
Spiciness 1

Bailey's piquin
species: Capsicum annuum
origin: Uganda
characteristics:
Very small (1cm) and very spicy chili pepper (similar to a habanero).
Red colour, fruity and decidedly Caribbean flavour.
Spiciness 8

Big Jim
species: Capsicum annuum
origin: Brazil
characteristics:
The largest and pulpiest chili pepper grown in Mexico (of Brazilian origins), mild spiciness, is used for peperonata or mixed with meats and vegetables.
Red colour, it also reaches 30 cm in length.
Spiciness 1

Bolivian Rainbow
Chili pepper of Bolivian origins, very spicy, mostly used as an ornamental plant (similar to the Aurora).
The taste is not fine, but very spicy (it tolerates low temperatures well)
Spiciness 6

Bishop's Hat (Bishop Crown)
species: Capsicum baccatum
provenance: Jamaica
characteristics:
Slightly spicy, not to be confused with the very spicy Jamaican hot. It adapts very well to all types of sauces and sweet and sour sauces. It reaches 2
meters high.
Spiciness 2

Black Beauty
species: Capsicum frutescens
origin: Peru
characteristics:
Chili pepper of Peruvian origins, grows very well in large pots of at least 26 cm in diameter. Strong and very spicy flavour. It adapts to temperatures
relatively low and does not require special care
Spiciness 7

Chilaca
species: Capsicum annuum
origin: Chile
characteristics:
Chili pepper of Chilean origins, in the language ..chile negro (raisins or dark chili pepper). It has an intense flavor and mild spiciness. It is used in many sauces and powdered preparations in Mexican regions.
Spiciness 1

Fatal
species: Capsicum chinense
origin: Caribbean – Africa
characteristics:
Chili pepper of Caribbean origins, imported into Africa and cultivated in the central African republic, very spicy. It has an intense flavor of citrus and exotic fruit. It is used in many sauces, it seems to be related
with habanero and bhut jolokia but it is not a hybrid…
Definitely one of the spiciest.
Spiciness 8

Jigsaw
species: Capsicum annuum
Origin: New Mexico
characteristics:
moderately spicy.
It is mainly used dried
Spiciness 4

Lemon black pepper
species: Capsicum annuum
Origin: Southern Thailand
characteristics:
extremely spicy (280/300,000 SCHU). Normally used in many regional dishes of Thailand.
When dried it loses its exotic taste but increases noticeably
its (already high) spiciness.
Spiciness 8

Pimiento de Padrón
species: Capsicum annuum
origin: North East Spain
characteristics:
Normally used in green sauces or mixed with sweet peppers. The fruit reaches 5/8 cm and the plant sometimes reaches one metre. It matures from green to intense red and the degree of spiciness depends on the quality of the seeds. Tasty flavor, prolific plant
Spiciness 2

Penis Peter
species: Capsicum annuum
origin: Louisiana (United States)
characteristics:
very spicy (100,000 SCHU). 10 times spicier than a jalapeno.
Used in many spicy dishes or dried.
Spiciness 4

Yellow Penis Peter
species: Capsicum annuum
origin: Louisiana (United States)
characteristics:
spicy (50/100,000 SCHU).
Used in sauces or spicy pepperoni.
Spiciness 3

Suryamukhi
species: Capsicum annuum
Origin: Japan
characteristics:
very spicy (150,000 SCHU).
Used in many spicy dishes or dried.
Spiciness 4

Achar
species: Capsicum annuum
origin: India
characteristics:
medium spicy.
Used in many dishes of Indian cuisine, it reaches 4cm in length, bright red when fully ripe (100,000 schu.)
Spiciness 3

Congo
species: Capsicum chinense
provenance: Guiana
characteristics:
the taste is intense but very different from its habanero relative. Its spiciness is very high.
It is normally used in small parts in typical sauces.
Spiciness 9

Cultivation techniques.
Pepper is very sensitive to cold, therefore in the crop, which we can consider normal, it is sown in February, in a heated container. It is necessary to choose seed coming from healthy fruiting plants, as it is a vector for pathogens of all forms.

The seedlings are replanted in the nursery or not, always in a heated box.
Planting: planting is done in late spring (late April, early May), when strong drops in temperature are no longer to be feared, placing the seedlings at 40-60 cm in furrows 60-90 cm apart.

Pepper requires fertile and above all easy-draining soil, prepared with a deep plowing of 20-25cm, well chopped and fertilized with mature compost.

Collection and production
The collection is scalar. Harvesting pickled peppers requires particular attention: it must be repeated at least two or three times a week, in order to collect the small, very tender capsules. It is necessary to water after each harvest, possibly on the same day or, in any case, 48 hours before the next harvest to give the soil time to dry on the surface. This avoids compacting the soil which is harmful to the plant.
Irrigations are appropriately alternated with weeding to destroy weeds that are easy to develop in fertile soil that is constantly kept fresh and aerated.

Cultivation for late winter production
This