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, cayenne, paprika, and jalapeños
  • Capsicum chinense, which includes habaneros
  • Capsicum frutescens, which includes tabasco
  • Capsicum pubescens, which includes rocoto.

Contents

[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, with the name capsicum being commonly used for bell peppers exclusively, however the name chilli is often used to encompass the hotter varieties. 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
Aleppo Grown in Syria and used, in coarsely ground, dried form, as a spice that is also called Aleppo pepper.
Anaheim 500 - 2,500 SR 15 cm (6 in) Smooth, narrow fruit first cultivated in New Mexico, and later brought to California, from which it has received the most notoriety. 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, and is often used to stuff green olives. It is also called pimento.
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. 
Cubanelle 1.5 SR 12.7 cm (5 in) Medium thickness, tapered fruit that is green when unripe but turns red when mature. Often fried in Italian cooking.
De árbol 15,000 - 30,000 SR 8 cm (3 in) Slender fruited cultivar grown primarily in Mexico. Name is Spanish for "tree-like."
Fresno
Guajillo Most often used in dried form to make a red sauce used for tamales.
Hungarian wax Wide, semi-hot variety used in Hungarian cuisine. Frequently pickled.
Italian sweet pepper Used in Italian cuisine.
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.
Japanese Used in Asian recipes such as Kung Pao chicken.
Mirasol From Mexico.
Macho From Mexico.
New Mexico Further more specific cultivars of Anaheim peppers, grown in the U.S. state of New Mexico. Typically, with a much higher heat than those grown in California, or elsewhere.
Pepperoncini 0 - 500 SR 8 cm (3 in) Sweet-tasting and mild, is used extensively in Italian and Greek cuisine. Very frequently pickled. Also called banana peppers.
Pequin pepper 30,000-60,000 SR Also spelled piquín.
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 or mulato.
Puya
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.
Tien Tsin Grown and used in China.

[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
Datil 100,000 to 300,000 SR A very hot chili; primarily grown in Florida.
Dorset Naga 876,000-1,000,000 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, capsicum 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 (pepper) 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, orange coloured 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).

Name Hotness Length Description
Rocoto 50,000 - 200,000 SR 6 cm (2.5 in) Round / square-shaped fruit with black seeds. Popular in Latin America, particularly in Perú. Used in salsas, raw, and for stuffing.

[edit] References

 This article needs additional citations for verification.
Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (September 2007)
  • Chile database: Used as source for information on various cultivars in this article.
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