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