List of capsicum cultivars

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This is an incomplete list, which may never be able to satisfy certain standards for completeness. Revisions and sourced additions are welcome.

This is a list of capsicum varieties, cultivars, and breeds. The hotness of the fruit in this list is indicated in the Scoville scale, which ranges from no heat at zero to pure capsaicin at 16,000,000.

The four major species are:

Capsicum annuum, which includes bell peppers, paprika, and jalepeños
Capsicum chinense, which includes habeneros
Capsicum frutescens, which includes cayenne and tabasco
Capsicum pubescens, which includes rocoto.

1 Capsicum annuum
2 Capsicum chinense
3 Capsicum frutescens
4 Capsicum baccatum
5 Capsicum pubescens
6 References

[edit] Capsicum annuum

Main article: Capsicum annuum

Capsicum annuum is a popular species native to South America. It is cultivated world-wide. Despite being a single species, the capsicum annum has many forms, with a variety of names, even in the same language. In American English it is commonly known as the chili pepper, although not all varieties would be recognized by most speakers under this name. In British English, they are all called peppers, whereas in Australian English there is no commonly-used name encompassing all its forms, the name capsicum being commonly used for bell peppers exclusively. Its forms are varied, from large to small, sweet to sour, very hot to bland.

The plant is a herbaceous annual, with a densely branched stem. The plant reaches 0.5–1.5 m (20–60 in). Single white flowers bear the fruit which is green when unripe, changing principally to red, some varieties may ripen to brown or purple. While the species can tolerate most climates, they are especially productive in warm and dry climates.

Name	Hotness	Length	Description
Anaheim	500 - 2,500 SR	15 cm (6 in)	Smooth, narrow fruit first cultivated in California. Often used for chile relleno. When mature, takes on a red color and is referred to as a Colorado.
Bell	0 SR	15 cm (6 in)	Cultivar group of large rectangular fruit without noticeable heat. Green when unripe; the ripe fruit can be red, yellow, orange, white, purple, blue, or brown depending on the specific cultivar.
Cascabel	3,000 SR	2.5 cm (1 in)	Small, round fruit that is usually dried and has a distinct nutty flavor. The name is Spanish for "rattle" or "jingle bell," and derives from the rattling noise made by the seeds inside the dried pod.
Cayenne	30,000 - 50,000 SR	12.5 cm (5 in)	Long, thin fruit that was transported by the Portuguese to China and India, where it is used widely. Often dried and ground into powder.
Cherry	3,500 SR	2.5 cm (1 in)	Named for the fruit it resembles, this cultivar's fruit is small, red, and round. It is typically used fresh, or pickled and jarred.
Chilaca	1,000 - 2,000 SR	15 cm (6 in)	Popular in Mexican cuisine. Almost always encountered dried; in this state, it is referred to as a Pasilla. The Pasilla has a dark brown color and a smoky flavor.
Chiltepin	50,000 - 100,000 SR	0.5 cm (0.2 in)	Small, hot fruit that is often eaten by birds. The plant is thought to be the oldest member of the Capsicum genus. Evidence indicates that this has been consumed by humans as far back as 7,500 B.C.
de Arbol	15,000 - 30,000 SR	8 cm (3 in)	Slender fruited cultivar grown primarily in Mexico. Name is Spanish for "tree-like."
Jalapeño	2,500 - 10,000 SR	9 cm (3.5 in)	Very popular, especially in the United States. Often pickled or canned. A smoke-dried jalapeño is referred to as a chipotle.
Pepperoncini	0 - 500 SR	8 cm (3 in)	Sweet-tasting and mild, is used extensively in Italian and Greek cuisine. Very frequently pickled.
Poblano	1,000 - 2,000 SR	13 cm (5 in)	Large, heart-shaped, dark green fruit that is extremely popular in Mexico. Often used to make chile relleno. When dried, referred to as an Ancho.
Serrano	8,000 - 22,000 SR	5 cm (2 in)	Thin, tapered fruit that is green when unripe but turns red when mature. Due to its thin skin, it does not need to be peeled before use.
Thai	75,000 - 150,000 SR	4 cm (1.5 in)	Thin fruit with a pointed tip. Often used in the cuisines of Southeast Asia, especially (as the name implies) Thailand.

[edit] Capsicum chinense

Main article: Capsicum chinense

Capsicum chinense or "Chinese capsicum" is a misnomer since all capsica originate in the New World. Nikolaus Joseph von Jacquin (1727-1817), an Austrian botanist, erroneously named the species in 1776, because he believed that they originated in China.

Name	Hotness	Length	Description
Dorset Naga	876,000-1,500,000 SR	4 cm (1.5 in)	Bred from a Naga Jolokia in Dorset, England. It is believed to be one of the hottest, if not the hottest, capcicum cultivar. [1]
Habanero	100,000 - 300,000 SR	5 cm (2 in)	Often (mistakenly) referred to the hottest, the habanero is nonetheless hotter than most commonly available cultivars. The habanero has a subtle fruity flavor and a floral aroma.
Naga Jolokia	855,000 - 1,000,000 SR	6 cm (2.4 in)	Cultivar that originated in northeast India and is among the hottest. There is some debate as to which species the Naga Jolokia belongs, as it contains genes from both C. chinense and C. frutescens. [2]
Scotch bonnet	150,000 - 325,000 SR	5 cm (2 in)	Named because of its resemblance to a tam o'shanter, this fruit is closely related to the habanero and is similarly hot. Due to its heat and distinct flavor, it is often used in Caribbean cuisine.

[edit] Capsicum frutescens

Main article: Capsicum frutescens

	Name	Hotness	Length	Description
	Tabasco	30,000-50,000 SR	4 cm (1.5 in)	Native to Mexico, this fruit is now grown in large amounts in Louisiana by McIlhenny Company for the sauce of the same name.

[edit] Capsicum baccatum

Main article: Capsicum baccatum

These have a distinctive, fruity flavor, and are commonly ground into colorful powders for use in cooking, each identified by its color.

	Name	Hotness	Length	Description
	Aji	30,000 - 50,000 SR	7.5 cm (3 in)	An aromatic fruit that is most popular in Peru. Often consumed raw in salsas and salads.

[edit] Capsicum pubescens

Main article: Capsicum pubescens

Capsicum pubescens is among the oldest of domesticated peppers, and was grown up to 5000 years ago. It is probably related to undomesticated plants that still grow in South America (cardenasii, eximium, and others).