Scientific name:CapsicumannuumL., family Solanaceae, genus Capsicum.

An annual or limited perennial herb.

The fruit is usually conical or oblong, green when immature, and turns bright red, green, or purple when mature, with red being the most common.

The fruits of chili peppers have a spicy flavor due to the capsaicin contained in the rind, which improves appetite.

The content of vitamin C in chili peppers is the first among vegetables, native to Mexico, and introduced to China in the late Ming Dynasty.

There are also ornamental peppers, round, inedible, red, purple and other colors.

Main types

1. Cherry pepper.

Medium-sized leaves, round, ovoid or oval, fruit as small as cherries, round or oblate, red, yellow or purple, spicy flavor is very strong, the system of dry pepper or for ornamental.

Such as Chengdu's button pepper, five-color pepper, etc.;

2. Cone pepper class.

The plant is short, the fruit is conical or cylindrical, more upward growth, spicy flavor.

Such as Cangping's chicken heart pepper;

3. Cluster pepper.

Leaves narrow and long, fruit clusters, upward growth, fruit color deep red, thin flesh, spicy taste is very strong, high oil, more for the dry pepper cultivation, late maturity, heat resistance, strong resistance to viruses.

Such as Guizhou seven-star pepper, etc.;

4. Long pepper class.

The plant is short to tall, strong branching, small or medium leaves, the fruit is generally pendulous, for the oblong horn-shaped, apex pointed, slightly curved, like a cow's horn, ram's horn, linear.

The flesh of the fruit is thin or thick, thin flesh, pungent flavor, for drying, pickling or making chili sauce, such as Shaanxi's Dajiao Pepper; thick flesh, moderately pungent flavor for fresh food.

Such as Changsha cow horn pepper;

5. Sweet persimmon pepper.

Weak branching, leaves and fruits are larger.

According to the growth branching and fruiting habit of pepper, it can also be divided into infinite growth type, limited growth type and partially limited growth type.