Origin: Central America
Scientific Name: Capsicum annuum
Folk names: Aji, bell pepper, capsicum, chilli, chilli pepper, paprika, peppers
Most (if not all) domestically-produced chillis and capsicums (including paprika, jalapenos, cayenne, pimento, etc) are derived from cultivars of this one species.
Parts used: Berries
The hotter/spicier chillis have a more aggressive, strong energy, whereas milder/sweeter varieties have a more mellow energy. Choose accordingly for your intended purpose.
There are 20-30 species of Capsicum, although most cultivars come from the species Capsicum annuum.
Type: Shrubby herb
Plant Height: up to 60cm
Leaves: Green, glossy, ovate/pointed leaves
Flowers: Single, off-white flowers
Fruit: Berries, ranging in size, and green, yellow, orange, or read when ripe
In the Garden
Light: Full sun
Water: Keep moist
Soil: Rich, well-draining
- Capsicums grow best in warm climates, and are frost-sensitive.