Capsicum – The genus of chili and bell pepper plants

Capsicum is the genus of chili, pepperoni, and bell pepper plants. Pikantista! As a true connoisseur, you know, of course, that the typical pungent taste of the pods is caused by capsaicin – a substance that is only found in Capsicum fruits in varying concentrations. Colloquially, they are called pods. If we are precise with botany, however, the fruits of this nightshade plant should be called berries.

Measuring Heat in Scoville

The heat of chili pods is measured in Scoville. The range extends from 0 to 2.69 million Scoville – the current world record, held by Pepper X since 2024. For comparison: bell peppers have no heat with 0 SHU, jalapeños about 4,000 SHU, habaneros up to 350,000 SHU, and the Bhut Jolokia one million SHU. SHU stands for Scoville Heat Units – the unit of measurement on the Scoville Scale.

The scale was developed in 1912 by the American pharmacist Wilbur Scoville. His original method was very simple: chili extract was diluted with water until no burning sensation was perceptible – the amount of water needed gave the SHU value. Today, the more precise HPLC method (High Performance Liquid Chromatography) is used, which chemically determines the capsaicin content exactly. Pikantistas are true connoisseurs of spicy foods – just like you, who are interested in such facts.

Chili Biodiversity

The genus Capsicum can be divided into 33 species. Among these are many wild species, which are less cultivated by gardeners and farmers. Mainly, plants of the five species Capsicum annuum, frutescens, baccatum, chinense, and Capsicum pubescens are cultivated. For almost 10,000 years, plants from the Capsicum family have been bred for yield. In addition to a high harvest quantity, capsaicin content, aroma, size, and shape of the chilies play a role in breeding.

What many don't know: All Capsicum species originally come from America. They only reached Europe after 1492 through the Spanish explorers – and then spread rapidly in world cuisine. Today, chilies are an integral part of local cuisine on almost every continent.

The five most important Capsicum species in detail

As a Pikantista, it's worth knowing the five main cultivated species – they differ significantly not only in heat, but also in aroma, fruit shape, and origin.

Capsicum annuum

By far the most widespread species. It includes bell peppers (0 SHU), jalapeños (2,500–8,000 SHU), cayenne (30,000–50,000 SHU), and many other varieties. The Latin name means "annual," although the plant can grow as a perennial in warm climates. Capsicum annuum is the basis for most dried spices like paprika powder and cayenne pepper.

Capsicum chinense

Home to the hottest known chilies. Despite the misleading name, it does not come from China, but from the Caribbean and the Amazon region. This species includes Habanero (100,000–350,000 SHU), Scotch Bonnet, Carolina Reaper, and Pepper X. Typical: the fruity, tropical aroma that gives an interesting depth to the extreme heat levels.

Capsicum frutescens

The most famous representative is the Tabasco chili – the basis of the world's best-selling hot sauce. Frutescens chilies typically grow with upright fruits and have a characteristic, slightly acidic aroma. Heat: 30,000–50,000 SHU.

Capsicum baccatum

Especially popular in South America, particularly in Peru and Bolivia. This species includes the Aji varieties – mild to moderately hot, with a floral-fruity aroma that is very suitable for sauces and marinades. The fruits are often elongated and thin-walled.

Capsicum pubescens

The Rocoto chili is the most famous representative. It is the only cultivated Capsicum species with purple flowers and black seeds. Particularly cold-tolerant – it grows in the high Andes of South America at over 2,000 meters above sea level. Heat: 30,000–100,000 SHU, with an apple-like, juicy flesh.

Processing and Use

Chili, pepperoni, and bell pepper pods are often eaten fresh or processed into a spice. For salads and cooking, the chili seeds are removed and the pods are cut. To preserve them, chilies are usually first dried and ground into flakes or powder. More decorative, but more elaborate to produce, are chili threads. After years with projects like Pika Pika and Chili Mafia and shops like chili-saucen.com and chili-plants.com, we at Pikantista know every processing method firsthand.

Other common forms of processing:

• Pickling in vinegar or oil – especially popular for pepperonis and mild chilies
• Fermentation – the basis of many hot sauces, including Tabasco and Sriracha
• Smoking – this is how Chipotle is created, a smoked ripe jalapeño
• Extraction – capsaicin extract for extreme hot sauces with values over 1 million SHU
• Freezing – preserves aroma and heat better than drying

Capsicum and Hot Sauces

No Capsicum, no hot sauce – that's as simple as it is true. Every chili sauce we offer at Pikantista is based on one or more Capsicum species. The choice of chili type determines not only the heat, but the entire character of a sauce: its fruitiness, depth, finish, and interaction with other ingredients.

A Habanero sauce (Capsicum chinense) brings tropical fruity notes with intense, long-lasting heat. A Jalapeño sauce (Capsicum annuum) is more accessible, with green, fresh notes. A Tabasco sauce (Capsicum frutescens) has the characteristic sour-spicy profile that has made it world-famous.

As a Pikantista – that is, a true chili lover and connoisseur like yourself – you know: The diversity of the Capsicum genus is why there are so many exceptional hot sauces. Each chili tells its own story.

Capsicum Linnaeus

Carl von Linné established the scientific naming of plants that is still used today. In his 1753 publication, he also wrote about the genus Capsicum.

An imprecise and incomplete summary of his description:

Shrubs, annual or perennial herbs. Pubescence with simple hairs. Stem branched. Leaves simple or paired. With petiole, leaves simple, knife-shaped, flat or serrated. Flowers solitary or in small groups in leaf axils or branch forks. Typical, radial flower shape. Petals in white, blue or violet. Fruits are fleshy berries, sometimes large, erect, pendulous or opposite. Seeds yellowish, disc-shaped. About 25 species: all in South America, two or three present worldwide in nature, one species in China.

Today we know that all chilies originally came from America – Linné's statement about the "species in China" was a mistake of his time. Whether you prefer hot sauces or dried chili sauces – the history of this plant genus is fascinating and goes back a long way.

Frequently Asked Questions about Capsicum

What exactly is Capsicum?

Capsicum is the botanical genus to which all chili, pepperoni, and bell pepper plants belong. The fruits are botanically berries and contain the pungent substance capsaicin – the alkaloid responsible for the typical burning sensation.

How many Capsicum species are there?

The genus Capsicum comprises 33 different species. The five most important cultivated species are Capsicum annuum, frutescens, baccatum, chinense, and pubescens. In addition, there are numerous wild species that are less commonly cultivated.

Why are Capsicum fruits hot?

The heat comes from capsaicin, which is found exclusively in Capsicum fruits. It is mainly concentrated in the placenta – the whitish tissue to which the seeds are attached. Depending on the variety, the content varies from 0 SHU for bell peppers to over 2.69 million SHU for Pepper X.

Where do Capsicum plants originally come from?

All Capsicum species originally come from America, where they have been cultivated for about 10,000 years. They only came to Europe after 1492 through the Spanish explorers.

What is the difference between chili, pepperoni, and bell pepper?

All three belong to the genus Capsicum. The difference lies mainly in the capsaicin content: Bell peppers (0 SHU) contain no capsaicin, pepperonis are mildly to moderately hot, and chilies can be extremely hot. Botanically speaking, they are all berries of the same genus.

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