View source for List of Capsicum cultivars

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{{DISPLAYTITLE:List of ''Capsicum'' cultivars}}
[[File:Madame Jeanette and other chillies.jpg|thumb|[[Bird's eye chili|Bird's eye]] (green), '[[Madame Jeanette]]' (yellow), and [[cayenne pepper]]s (red)]]
This is a '''list of ''Capsicum'' cultivars''' belonging to the five major [[species]] of cultivated peppers (genus ''[[Capsicum]]''): ''[[Capsicum annuum|C. annuum]]'', ''[[Capsicum chinense|C. chinense]]'', ''[[Capsicum baccatum|C. baccatum]]'', ''[[Capsicum frutescens|C. frutescens]]'', and ''[[Capsicum pubescens|C. pubescens]]''. Due to the large and changing number of [[cultivar]]s, and the variation of cultivar namings in different regions, this list only gives a few examples of the estimated 50,000 pepper varieties that exist.

== ''Capsicum'' species ==
There are perhaps fifty thousand ''Capsicum'' [[cultivar]]s grown worldwide.<ref>{{cite web|title=introducing the capsicum to the world|url=http://www.worldofchillies.com/Chilli-plant-varieties/growing-chilli-plants.html|website=World Of Chillies|access-date=7 February 2015|archive-date=21 January 2015|archive-url=https://web.archive.org/web/20150121011748/http://www.worldofchillies.com/Chilli-plant-varieties/growing-chilli-plants.html|url-status=dead}}</ref> The [[National Plant Germplasm System|USDA-ARS GRIN]] seed collection contains 6,200 ''[[Capsicum]]'' accessions alone, including 4,000 ''[[Capsicum annuum]]'' accessions. The other ''Capsicum'' species in the [[United States Department of Agriculture|USDA]] [[germplasm]] [[Gene bank|repository]] include: ''[[Capsicum chinense|C. chinense]], [[Capsicum baccatum|C. baccatum]], [[Capsicum frutescens|C. frutescens]], [[Capsicum pubescens|C. pubescens]], [[Capsicum cardenasii|C. cardenasii]], [[Capsicum chacoense|C. chacoense]], [[Capsicum flexuosum|C. flexuosum]], [[Capsicum eximium|C. eximium]], [[Capsicum rhomboideum|C. rhomboideum]], C. galapagoense,'' and ''C. tovarii.''<ref>USDA-ARS GRIN pepper seed collection, Experiment, Georgia</ref>

There are five major species of cultivated ''[[Capsicum]]'', ''[[Capsicum annuum|C. annuum]], [[Capsicum chinense|C. chinense]], [[Capsicum baccatum|C. baccatum]], [[Capsicum frutescens|C. frutescens]], [[Capsicum pubescens|C. pubescens]]'', and within those species are several "[[taxonomic rank|taxonomic]] [[Variety (botany)|varieties]]". Because of the ability of many of species to cross and generate inter-specific hybrids, albeit with low success, there are also what is referred to as "complexes" within the genus ''Capsicum'' of closely related and sexually compatible species.<ref>{{Cite journal|last=Jarret|first=Robert L.|title=DNA Barcoding in a Crop Genebank: The Capsicum annuum Species Complex|journal=The Open Biology Journal|volume=1|issue=1|pages=35–42|doi=10.2174/1874196700801010035|year=2008|doi-access=free}}</ref> This includes the ''Capsicum annuum complex,'' which consists of ''C. annuum, C. frutescens,'' and ''C. chinense''.

Major species and their taxonomic varieties:<ref>{{cite web|url=http://www.theplantlist.org/tpl/search?q=Capsicum|title=The Plant List}}</ref>
*''[[Capsicum annuum]]'', which includes [[bell pepper]]s, [[cayenne pepper|cayenne]]s, [[friggitello]], [[jalapeño]]s, [[paprika]], and [[serrano pepper|serrano]].
**''Capsicum annuum'' '[[New Mexico chile|''New Mexico Group'']]', common name [[Hatch, New Mexico|Hatch]] or [[Anaheim, California|Anaheim]], which includes [[Big Jim pepper|Big Jim]], [[Chimayo pepper|Chimayó]], and [[Sandia pepper|Sandia]] peppers.
*''[[Capsicum baccatum]]'', which includes the South American varieties, such as [[ají amarillo]], ají limón, and criolla sella.
*''[[Capsicum chinense]]'', which includes all of the habaneros,<ref>{{citation |url=https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=8910 |title=USDA GRIN Taxonomy, Taxon: ''Capsicum chinense'' Jacq. |access-date=6 January 2017}}</ref> [[Scotch bonnet]]s, [[Trinidad Scorpion]]s, the [[Bhut Jolokia]], and the [[Carolina Reaper]].
*''[[Capsicum frutescens]],'' which includes the [[Tabasco pepper]] and many of the peppers grown in [[India]];<ref>{{citation |url=https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=8913 |title=USDA GRIN Taxonomy, Taxon: ''Capsicum frutescens'' Jacq. |access-date=6 January 2017}}</ref> sometimes not distinguished as a species separate from ''C. annuum''.<ref name="DeWitt">{{cite book|title=The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking|publisher=Timber Press |author1=Dave DeWitt |author2=Paul W. Bosland|isbn=978-0881929201|year=2009}}</ref><ref>{{cite web |url=http://www.tropicos.org/Name/29602638?tab=acceptednames |title=''Capsicum frutescens'' L. |website=Tropicos.org |publisher=Missouri Botanical Garden |access-date=19 Jul 2015}}</ref>
*''[[Capsicum pubescens]]'', which includes the rocoto and manzano pepper, are distinctive plants, having violet flowers, black seeds, and hairy dark green leaves, and grow as a large, multi-stemmed vine up to 5 meters long.

== Cultivars ==
The species and varieties include many economically important [[cultivar]]s with a variety of different shapes, colors, and flavors that are grown for different purposes, such as spices, vegetables, and herbal medicines. Some confusion has resulted from the legal term "[[Plant variety (law)|plant variety]]", which is used interchangeably with "cultivar" (not with "taxonomic variety"). The terminology around a cultivar also includes terms such as heirloom, open-pollinated, [[self-pollinating]], and hybrid.<ref name=":0">{{Cite web|url=http://extension.oregonstate.edu/gardening/how-are-hybrid-and-open-pollinated-vegetables-different|title=How are hybrid and open-pollinated vegetables different? {{!}} Oregon State University Extension Service {{!}} Gardening|website=extension.oregonstate.edu|access-date=2016-04-01}}</ref>

[[Heirloom varieties]] are typically those that have been selected and grown historically with seeds saved every year, and are still maintained today in similar fashion, such as the blocky-type California Wonder. [[Open-pollinated]] varieties are those that are maintained without strict barriers to prevent [[outcrossing]] and then seed is collected at and stored from each harvest such as the lamuyo-type Marconi Yellow. While open-pollinated varieties are typically [[True to type|true-to-type]], there may be occasional outcrossing to other ''Capsicum'' varieties that may introduce some [[Homogeneity and heterogeneity|heterogeneity]]. Self-pollinated varieties are similar to open-pollinated varieties in that they are true-to-type and seed is collected at and stored from each harvest, but measures are taken to minimize outcrossing. This may involve placing a barrier such as a mesh bag or cage over the plant to prevent [[pollinator]]s from reaching flowers, ensuring that the plant has "[[Vegetative reproduction|selfed]]". This is how much seed intended for home-garden use is produced, like the cultivar Early Jalapeño. These three types of cultivar seed production are all similar in that only one parent is used and the seed are produced generally through [[Self-pollination|self-pollination]].

[[Hybrid (biology)|Hybrid]] varieties take advantage of a phenomenon called [[heterosis]] or hybrid vigor, which occurs in pepper. To generate a hybrid variety, two self-pollinated varieties are intentionally crossed, and all seed from this cross are collected. The new hybrid variety typically is more vigorous than either of the two parents contributing to traits such as higher yield.<ref name=":0"/> Inter-specific crossing may result in a hybrid of diminished fertility due to specific genetic incompatibilities. In some cases, this may be overcome by deliberately selecting which of the two parents is to be the female parent in the cross.<ref>{{cite journal |url=http://www.scielo.br/pdf/cbab/v11n3/a06v11n3.pdf |title=Reproductive characterization of interspecific hybrids among ''Capsicum'' species |author=Carlos Eduardo da Silva Monteiro |author2=Telma Nair Santana Pereira |author3=Karina Pereira de Campos |journal=Crop Breeding and Applied Biotechnology |volume=11 |issue=3 |pages=241–249 |year=2011 |publisher=Brazilian Society of Plant Breeding |doi=10.1590/s1984-70332011000300006|doi-access=free }}</ref> Hybrid seed if saved will not produce a [[Homogeneity and heterogeneity|homogeneous]] set of plants the next generation, meaning that the two parents will need to be crossed again to generate more hybrid seed. This method is used to produce hybrid ''Capsicum'' cultivars such as the blocky types Double-Up and Orange Blaze. Much of the commercial pepper production uses hybrid varieties for their improved traits.

===''Capsicum annuum''===
{{main| Capsicum annuum}}
''Capsicum annuum'', native from southern [[North America]] through [[Central America]] to [[South America]], has been cultivated by [[Indigenous peoples of the Americas]] for thousands of years, and globally for over 400 years.<ref>{{Cite book|url=https://books.google.com/books?id=JCbkCgAAQBAJ|title=The Columbian Exchange: Biological and Cultural Consequences of 1492, 30th Anniversary Edition|last=Crosby|first=Alfred W. Jr.|date=2003-04-30|publisher=ABC-CLIO|isbn=9780313095399|language=en}}</ref> Its fruit forms are varied, from large to small, sweet to sour, and very hot/pungent to bland. Despite being a single species, ''C. annuum'' has many forms, with a variety of names, even in the same language. Official names aside, in [[American English]], any variety lacking heat is colloquially known as a [[sweet pepper]], and those sweet peppers that have a blocky shape are referred to as [[bell pepper]]s. A variety that produces [[capsaicin]] is colloquially known as a [[hot pepper]] or [[chili pepper]]. In [[British English]], the sweet varieties are called "peppers"<ref>{{cite web|url=http://www.waitrose.com/food/cookingandrecipes/cookinglibraries/glossary/glossary.aspx?type=0&id=250 |title=Pepper - Glossary - Cooking libraries - Cooking and recipes - Food & drink |publisher=Waitrose.com |access-date=2010-04-11}}</ref> and the hot varieties "chillies",<ref>{{cite web|url=http://www.waitrose.com/food/cookingandrecipes/cookinglibraries/glossary/glossary.aspx?type=0&id=92 |title=Chilli - Glossary - Cooking libraries - Cooking and recipes - Food & drink |publisher=Waitrose.com |access-date=2010-04-11}}</ref> whereas in [[Australian English]] and [[Indian English]], the name "capsicum" is commonly used for bell peppers exclusively and "chilli" is often used to encompass the hotter varieties.

The plant is a tender [[perennial]] [[subshrub]], with a densely branched stem. The plant reaches {{convert|0.5|-|1.5|m|in|abbr=on}}. Single white flowers develop into the fruit, which is typically green when unripe, but may lack chlorophyll causing a white color. Ripening fruits usually change to red, although some varieties may ripen to yellow, orange, peach, brown, or purple. The species are grown in temperate climates as an [[annual plant|annual]], but they are especially productive in warm and dry climates.<ref>{{Cite book|url=https://archive.org/details/bub_gb_zxJP5iknOToC|title=Protected Cultivation in the Mediterranean Climate|last=Nations|first=Food and Agriculture Organization of the United|date=1990-01-01|publisher=Food & Agriculture Org.|isbn=9789251027196|language=en}}</ref>

{| class="wikitable sortable" style="width:100%; height:auto;" 
|+ ''Capsicum annuum''
! style="width:8%;" class="unsortable"| Image
! style="width:12%;"| Name
! style="width:6%;" |Type
! style="width:12%;"| Origin
! style="width:12%;"| Heat
! style="width:12%;"| Pod size
! style="width:38%;" class="unsortable"| Description
|- 
| [[File:Aleppopepper.jpg|120px]] 
| [[Aleppo pepper|Aleppo]]
| 
| Syria and Turkey 
| {{ntsh|15000}} 15,000 [[Scoville scale|SHU]]
| 
| Grown in Syria and Turkey and used, in coarsely ground, dried form, as a spice that is also called aleppo pepper
|- 
| [[File:Anaheim Chili Peppers.jpg|120px]]
| [[Anaheim pepper|Anaheim]]<ref name="Cornell University Vegetable Varieties">{{cite web|title=Vegetable Varieties for Gardeners|url=http://vegvariety.cce.cornell.edu/main/showVarieties.php?searchCriteria=&searchIn=0&crop_id=41&sub1=0&sortBy=variety&order=ASC&sideSearch=Search|website=Vegetable Varieties for Gardeners|publisher=Cornell University|access-date=21 May 2015}}</ref>
| Anaheim
| United States
| {{ntsh|2500}} 500–2,500 [[Scoville scale|SHU]]
| {{convert|15|cm|abbr=on}}
| A mild variety of [[New Mexico chile]]. It was later brought to [[California]] from [[New Mexico]] by Emilio Ortega in the 1900s. Often it is used for ''[[chile relleno]]''. When mature, it takes on a red color and is referred to as a ''colorado''.
|-
|[[File:Poivrons 01.jpg|120x120px]]
|[[Baklouti pepper|Baklouti]]
|
|Tunisia
|1,000–5,000 SHU
|
|Grown in North Africa. Used in [[Harissa]].
|- 
| [[File:Banana peppers.jpg|120px]]
| [[Banana pepper|Banana]]
| Waxy
| 
| {{ntsh|500}} 0–500 [[Scoville scale|SHU]]
| {{convert|15|cm|abbr=on}}
| Often it is pickled and used as an ingredient in sandwiches; its piquancy is not very hot. Its shape and color resemble a banana.
|- 
| [[File:Thai peppers.jpg|120px]] 
| [[Bird's eye chili|Bird's Eye]]
| Small hot
| Southeast Asia
| {{ntsh|100000}}50,000–100,000<ref>{{cite web|title=Bird's Eye Chili Peppers|url=http://www.chilipeppermadness.com/chili-pepper-types/medium-hot-chili-peppers/bird-s-eye-chili-peppers|website=Chili Pepper Madness|access-date=7 February 2015|date=2013-09-27}}</ref> [[Scoville scale|SHU]]
| {{convert|4|cm|abbr=on}}
| A Southeast Asian cultivar known by many local names, but generally it is called Thai chili in the United States. It has thin fruit with a pointed tip.
|- 
|- 
| [[File:Black Heart Open Source Chili 2019.jpg|120px]]
| Black Heart
| Ornamental/
Culinary
| Austria
| {{ntsh|20000}}5,000–20,000 [[Scoville scale|SHU]]
| 2–3&nbsp;cm (≈ 0.8-1.2 in)
| Plants can grow up to {{convert|1.2|m|in|abbr=on}}, the flowers are purple. Young leaves show purple veins, which may turn dark green later on. The heart-shaped fruits mature from black to red.
|- 
| [[File:C annuum black hungarian fruits.jpg|120px]]
| Black Hungarian<ref>{{Cite web|url=https://www.pepperscale.com/black-hungarian-pepper/|title=Black Hungarian Pepper|date=2016-03-29|website=PepperScale|access-date=24 April 2018}}</ref>
|Ornamental/

Culinary
| Hungary
| {{ntsh|10000}}5,000–10,000 [[Scoville scale|SHU]]
| 5–7&nbsp;cm (≈ 2–3 in)
|Grows in a conical shape with a slight curve near the tip.

Starting from green, they ripen first to a slightly shiny deep purple to black which is only skin deep; when sliced open, the thick flesh of the interior is green. As it continues to ripen, it morphs to red.
|- 
| [[File:Cascabelchilipeppersdried.jpg|120px]]
| [[Cascabel chili|Cascabel]]
| 
| Mexico
| {{ntsh|3000}} 3,000 [[Scoville scale|SHU]]
| {{convert|1|in|cm|abbr=on|order=flip}}
| The small, round fruit are usually dried, and have a distinct, nutty flavor. The name, Spanish for "rattle" or "jingle bell", derives from the rattling noise made by the seeds inside the dried pod.
|- 
| [[File:Large Cayenne.jpg|120px]] 
| [[Cayenne pepper|Cayenne]] (Red)<ref name="NMSU Catalog 2013">{{cite web|title=The Chile Pepper Institute Merchandise Catalog|url=http://www.chilepepperinstitute.org/content/files/2013%20Catalog%5B1%5D.pdf|website=The Chile Pepper Institute|publisher=New Mexico State University|access-date=21 May 2015|archive-date=23 September 2015|archive-url=https://web.archive.org/web/20150923202755/http://www.chilepepperinstitute.org/content/files/2013%20Catalog%5B1%5D.pdf|url-status=dead}}</ref>
| Cayenne
| French Guiana
| {{ntsh|50000}} 30,000–50,000 [[Scoville scale|SHU]]
| {{convert|5|in|cm|abbr=on|order=flip}}
| This long, thin fruit was transported by the Portuguese to China and India, where it is used widely. Often it is dried and ground into powder.
|- 
| [[File:Cherrypeppers.jpg|120px]]
| [[Pimento|Cherry]]
| Pimiento
| 
| {{ntsh|100-500}} 100-500 [[Scoville scale|SHU]]
| {{convert|1|in|cm|abbr=on|order=flip}}
| 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'''.
|- 
| [[File:청양고추3.jpg|120px]]
| [[Cheongyang chili pepper|Cheongyang]]
| long, hot
| Korea
| {{ntsh|10000}} 10,000 [[Scoville scale|SHU]]
| 
| a medium-sized chilli cultivar, named after [[Cheongsong County|Cheongsong]] and [[Yeongyang County|Yeongyang Counties]] when developed by Dr Yoo Il-Woong(유일웅), by hybridizing local [[Jejudo]] chilli with [[Bird's eye chili|Bird's eye chilli]].
|- 
| [[File:Pasillachiles.jpg|120px]]
| [[Pasilla|Chilaca]]
| Pasilla
|Mexico
| {{ntsh|2000}} 1,000–2,000 [[Scoville scale|SHU]]
| {{convert|15|cm|abbr=on}}
| Popular in Mexican cuisine, it is 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.
|- 
| [[File:chiltepin.150x.jpg|120px]]
| [[Chiltepin]]<ref name="NMSU Catalog 2013"/>
| Chiltepin
|Mexico
| {{ntsh|100000}} 50,000–100,000 [[Scoville scale|SHU]]
| {{convert|0.5|cm|abbr=on}}
| This small, hot fruit is often eaten by birds. The plant is thought to be the ancestor of the cultivated ''C. annuum'' peppers. Evidence indicates it has been consumed by humans as far back as 7,500 BC.<ref>Gil-Jurado, A. T., ''Il senso del chile e del piccante: dalla traduzione culturale alla rappresentazione visiva'' in (G. Manetti, ed.), ''Semiofood: Communication and Culture of Meal, Centro Scientifico Editore, Torino, Italy, 2006:34–58''</ref>
|- 
| 
| [[Chimayo pepper|Chimayó]]
| 
| United States
| {{ntsh|6000}} 4,000–6,000 [[Scoville scale|SHU]]
| 
| 
|- 
| [[File:Cubanelle Peppers.jpg|120px]]
| [[Cubanelle pepper|Cubanelle]]
| 
| 
| {{ntsh|1000|debug}} 1–1,000 [[Scoville scale|SHU]]
| {{convert|5|in|cm|abbr=on|order=flip}}
| Medium in thickness, the tapered fruit is green when unripe, but turns red when mature. Often it is fried in Italian cooking.
|-
| [[File:Dangjo chili peppers.jpg|frameless|120x120px]]
| [[Dangjo chili pepper|Dangjo]]<ref name="Park">{{Cite journal|last1=Park|first1=Mi-Sung|last2=Zhu|first2=Ya Xin|last3=Pae|first3=Hyun-Ock|last4=Park|first4=Seong Hoon|title=In Vitro and In Vivo α-Glucosidase and α-Amylase Inhibitory Effects of the Water Extract of Leaves of Pepper (Capcicum Annuum L. Cultivar Dangjo) and the Active Constituent Luteolin 7-O-Glucoside|journal=[[Journal of Food Biochemistry]]|date=9 March 2016|volume=40|issue=5|pages=696–703|doi=10.1111/jfbc.12252}}</ref>
|
| Korea
|
|
| Light green or bright yellow chili peppers with mild heat.
|- 
| [[File:Chilesdearbol.jpg|120px]]
| [[De árbol|De Árbol]]<ref name="NMSU Catalog 2013"/>
| 
| Mexico
| {{ntsh|30000}} 15,000–30,000 [[Scoville scale|SHU]]
| {{convert|8|cm|abbr=on}}
| This slender-fruited cultivar is grown primarily in Mexico, its name is Spanish for "from a tree".
|- 
| [[File:Facing heaven chili.jpg|120px|]]
| [[Facing heaven pepper|Facing Heaven]]
| Pimiento
| China
| |{{ntsh|30000}} 30,000-50,000[[Scoville scale|SHU]]
| 
| 
|- 
| [[File:Fishpepper.jpeg|120px]]
| [[Fish pepper|Fish]]
| 
| 
| {{ntsh|30000}} 5,000–30,000 [[Scoville scale|SHU]]
| 
| 
|- 
| [[File:Illustration Capsicum annuum0.jpg|120px]]
| [[Fresno chile|Fresno]]
| Fresno
| United States
| {{ntsh|10000}} 2,500–10,000 [[Scoville scale|SHU]]
| {{convert|9|cm|abbr=on}}
| Similar to the jalapeño, but with thinner walls, it is generally used ripe, and has a higher vitamin content. Frequently it is used in ceviche, and is one of the most frequently used chilis in salsa.
|- 
| [[File:Pickled friggitelli.jpg|120px]]
| [[Friggitelli]] (''Peperoncini'')
| Waxy
| Italy
| {{ntsh|500}} 100–500 [[Scoville scale|SHU]]
| {{convert|8|cm|abbr=on}}
| Sweet-tasting and mild, used extensively in Italian and Greek cuisine, very frequently pickled.
|- 
| [[File:Andhra Chillies.jpg|120px]]
| [[Guntur chilli]]
| 
| 
| {{ntsh|40000}} 30,000–350,000 [[Scoville scale|SHU]]
| 
| It is well known as a commercial crop used as a condiment, culinary supplement, or vegetable.
|- 
| [[File:Hungarianwaxpeppers.jpg|120px]]
| [[Hungarian wax pepper|Hungarian Wax]]
| Waxy
| 
| {{ntsh|8000}} 2,500–8,000 [[Scoville scale|SHU]]
| 
| This wide, medium-hot variety is used in Hungarian cuisine, frequently pickled. Also it is commonly dried, ground, and presented as "[[paprika]]".
|- 
| [[File:Italian sweet peppers.jpg|120px]]
| [[Italian sweet pepper|Italian Sweet]]
| Long, sweet
| Italy
| 
| 
| Used in Spanish cuisine
|- 
| [[File:Jalapenyo.jpg|122px]]
| [[Jalapeño]]
| Jalapeño
| Mexico
| {{ntsh|8000}} 2,500–8,000 [[Scoville scale|SHU]]
| {{convert|9|cm|abbr=on}}
| Very popular, especially in the United States, it is often pickled or canned. A smoke-dried ripe jalapeño is referred to as a '''[[chipotle]]'''.
|- 
| [[File:Go choo2.jpg|120px]]
| [[Korean chili pepper|Korean chili]]
| 
| Korea
| {{ntsh|1500}} 1,500 [[Scoville scale|SHU]]
| {{convert|3|-|4|in|cm|abbr=on|order=flip}}
| Also known as "Korean Dark Green", "Korean Long Green", "Korean Red" or "Korean Hot"
|- 
| [[File:Piment fort.jpg|120px]]
| [[Medusa pepper|Medusa]]
| Ornamental
| 
| 
| 
| It is a sweet, ornamental chili pepper which grows upright and has brightly colored fruit.
|- 
| [[File:Guajillos.jpg|120px]]
| [[Mirasol chili|Mirasol]]
| 
| Mexico
| {{ntsh|5000}} 2,000–5,000<ref>{{cite web|title=Mirasol Chili Peppers|url=http://www.chilipeppermadness.com/chili-pepper-types/sweet-mild-chili-peppers/mirasol-chili-peppers|website=Chili Pepper Madness|access-date=5 February 2015|date=2013-09-22}}</ref> [[Scoville scale|SHU]]
| 
| The dried form of the Mirasol chili is called [[Guajillo chili|guajillo]],<ref>{{cite book|url=https://books.google.com/books?id=_fUh4YXWPikC|title=The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen|author=Jean Andrews|page=14|year=2005|publisher=University of North Texas Press|isbn=9781574411935}}</ref> and is used to make a red sauce used for [[tamale]]s.
|- 
| [[File:Capsicum annuum Twilight.jpg|120px]]
| [[NuMex pepper]]s
| Ornamental
| United States
| 
| 
| The [[Chile Pepper Institute]] at [[New Mexico State University]] has developed a number of unusual chile cultivars.<ref name=CPI>[https://cpi.nmsu.edu/nmsu-cultivars/ NuMex Chile cultivars]</ref> NuMex Twilight peppers pictured.
|- 
| [[File:Mature peter red chili next to a dried pod.PNG|120px]]
| [[Peter pepper|Peter Pepper]]
| Ornamental
| United States and Mexico
| {{ntsh|30000}} 5,000–30,000 [[Scoville scale|SHU]]
| {{convert|8|–|10|cm|abbr=on}}
| Rare, [[heirloom plant|heirloom]]-type hot pepper cultivated for its unique shape.
|- 
| [[File:Capsicum -Chili - Peperoncino - Il Viagra Calabrese - Calabria - Italy - July 17th 2013 - 02.jpg|120px]]
| [[Peperoncino]]
| Cayenne
| Italy
| {{ntsh|30000}} 15,000–30,000 [[Scoville scale|SHU]]
| 
| Generic Italian name for hot chili peppers, specifically the cultivars of the species ''Capsicum annuum'' and ''Capsicum frutescens''.
|- 
| [[File:Lamie archi in volta.jpg|120px]]
| [[Peperone crusco]]
| Sweet
| Italy
| {{ntsh|0}} 0 [[Scoville scale|SHU]]
| 
| Italian name for crispy pepper, a dry and sweet variety of ''[[capsicum annuum]]'' typical of the [[Basilicata]] region.
|- 
| [[File:Piquinbush.jpg|120px]]
| [[Pequin pepper|Pequin]]
| Small Hot
| Mexico
| {{ntsh|140000}} 100,000–140,000 [[Scoville scale|SHU]]
| 
| Also spelled '''piquín'''
|- 
| [[File:Saint Jean Pied de Port Piments.jpg|120px]]
| [[Espelette pepper|Piment d'Espelette]]<ref name="NMSU Catalog 2013"/>
| Pimiento
| Basque Country (French part)
| {{ntsh|2500}}1,500 - 2,500 [[Scoville scale|SHU]]
| 
| Fresh fruits, plants and seeds are known as "Gorria", dried fruits are called "Piment d'Espelette". "Gorria" is the Basque word for "red".

Grown in Espelette since ca. 1650.
|- 
| [[File:Pementos de Padron.jpg|120px]]
| [[Padrón peppers|Padrón]]
| Pimiento
| Spain
| {{ntsh|5000}} 500–5,000 [[Scoville scale|SHU]]
| {{convert|3.5|–|6|cm|abbr=on}}
| Sometimes also called '''pimientos de Herbón''', from the spanish region of [[Galicia (Spain)|Galicia]]. Most are mild and very tasty, though about 1 out of 10 may be quite hot.
|- 
| [[File:Poblano Pepper.jpg|120px]]
| [[Poblano]]<ref name="NMSU Catalog 2013"/>
| Poblano
| Mexico
| {{ntsh|2000}} 1,000–2,000 [[Scoville scale|SHU]]
| {{convert|13|cm|abbr=on}}
| The large, heart-shaped, dark green fruit is extremely popular in Mexico, often to make ''[[chile relleno]]''. When harvested early and dried, it is referred to as an '''ancho''', When fully mature and dried, it is referred to as a '''mulato'''.
|- 
| [[File:Thai peppers.jpg|120px]]
| [[Prik Kee Nu pepper|Prik Kee Nu]]
| Small Hot
| Thailand
| {{ntsh|100000}} 50,000–100,000 [[Scoville scale|SHU]]
| {{convert|3|cm|abbr=on}}
| One of many cultivars called Thai pepper, it has very short fruit, and is very hot.<ref name="DeWitt"/> {{lang-th|พริกขี้หนู}}, {{RTGS|''phrik khi nu''}}, {{IPA-th|pʰrík kʰîː nǔː|IPA}}, [[Literal meaning|literal]]: Mouse/rat dropping chili.
|- 
| 
| Puya
| 
| Mexico
| {{ntsh|5000}} 5,000 [[Scoville scale|SHU]]<ref>{{cite web|url=http://wiw.org/~corey/chile/scoville.html |title=The Scoville Heat Measurement Chart |publisher=Wiw.org |access-date=2012-02-29}}</ref>
| 
| ''Capsicum annuum'' L.,<ref>{{cite web|url=http://www.oocities.org/wstarron/capsaicinarticle12.htm |title=Selective Enzyme-Mediated Extraction of Capsaicinoids and Carotenoids from Chili Guajillo Puya (Capsicum annuum L.) Using Ethanol as Solvent |publisher=Oocities.org |access-date=2012-02-29}}</ref> hot, medium-size, green to red, and tapered<ref>{{cite web|url=http://cubits.org/salsagarden/db/pepperdatabase/view/3171/ |title=Salsa Garden cubit: Salsa Garden Pepper Database: Puya, Capsicum annuum (Hot Pepper) |publisher=Cubits.org |date=2010-05-12 |access-date=2012-02-29}}</ref> Also known as a 'Pulla'.
|- 
| 
| [[Santa Fe Grande pepper|Santa Fe Grande]]<ref name="NMSU Catalog 2013"/>
| Fresno
| 
| 
| 
| The Santa Fe Grande is a very prolific variety used in the Southwestern United States. The conical, blunt fruits ripen from greenish-yellow, to orange-yellow to red. The peppers grow upright on 24-inch plants. Santa Fe Grande has a slightly sweet taste and is fairly mild in pungency.
|- 
| [[File:Serranochilis.jpg|120px]]
| [[Serrano pepper|Serrano]]<ref name="NMSU Catalog 2013"/>
| Serrano
| Mexico
| {{ntsh|23000}} 10,000–23,000 [[Scoville scale|SHU]]
| {{convert|5|cm|abbr=on}}
| The thin, tapered fruit turns red when mature. Due to its thin skin, it does not need to be peeled before use.
|- 
| 
| [[Shishito]]
| 
| Japan
| {{ntsh|200}} 50-200 [[Scoville scale|SHU]]
| 
| 
|- 
| [[File:Siling mahaba.jpg|120px]]
| [[Siling mahaba|Siling Mahaba]]
| 
| [[Philippines]]
| 50,000 [[Scoville scale|SHU]]
| 
| A chili pepper grown in the Philippines, and a popular ingredient in [[Filipino Cuisine]]
|}

===''Capsicum baccatum''===
{{main| Capsicum baccatum}}

These have a distinctive, fruity flavor, and are commonly ground into colorful powders for use in cooking, each identified by its color.

{| class="wikitable sortable" style="width:100%; height:auto;" 
|+ ''Capsicum baccatum''
! style="width:8%;" class="unsortable"| Image
! style="width:12%;"| Name
! style="width:12%;"| Origin
! style="width:12%;"| Heat
! style="width:12%;"| Pod size
! style="width:44%;" class="unsortable"| Description
|- 
| [[Image:Pimiento campanilla.jpg|120px]]
| [[Bishop's Crown]]
| 
| {{ntsh|30000}}10,000–30,000 [[Scoville scale|SHU]]
| {{convert|6|cm|abbr=on}}
| ''C. baccatum'' strain from Barbados. Medium hot pods have a unique shape which resembles the hat of a bishop. Sturdy plants, can be grown as perennials. Also known as bishops hat, orchid, ají flor, monks hat.
|- 
| [[File:C baccatum lemon drop fruit.jpg|120px]]
| [[Lemon drop (pepper)|Lemon Drop]]
| 
| {{ntsh|30000}}30,000–50,000 [[Scoville scale|SHU]]
| {{convert|4|cm|abbr=on}}
| Very productive ''C. baccatum'' variety. Pods are thin walled and have a fruity taste with medium heat.
|- 
| [[File:Peppadew.jpg|120px]]
| [[Sweet piquanté pepper|Piquante pepper]]
| 
| {{ntsh|2000}}1,000–2,000 [[Scoville scale|SHU]]
| {{convert|2|cm|abbr=on}}
| Mild, sweet and tangy flavour, usable in many dishes
|}

===''Capsicum chinense''===
{{main| Capsicum chinense}}

''Capsicum chinense'' or "Chinese capsicum" is a misnomer since all ''Capsicum'' species originated in the [[New World]]. [[Nikolaus Joseph von Jacquin]] (1727–1817), a Dutch [[botany|botanist]], named the species in that way in 1776 because he believed they originated in [[China]]. Most of the peppers of this species have a distinctive flavor and are similar in flavor to each other.

{| class="wikitable sortable" style="width:100%; height:auto;" 
|+ ''Capsicum chinense''
! style="width:8%;" class="unsortable"| Image
! style="width:12%;"| Name
! style="width:12%;"| Origin
! style="width:12%;"| Heat
! style="width:12%;"| Pod size
! style="width:44%;" class="unsortable"| Description
|- 
| [[File:Adjoema chili.jpg|120px]]
| [[Adjuma]]
| 
| {{ntsh|500000}}100,000–500,000 [[Scoville scale|SHU]]
| 
| Very hot, originally cultivated in [[Suriname]]
|- 
| [[File:Aji Dulce.jpg|120px]]
| [[Ají dulce|Ají Dulce]]
| 
| {{ntsh|50}}0–500 [[Scoville scale|SHU]]
| 
| It is a type of seasoning pepper. It refers to a specific variety of ''[[Capsicum chinense]]'' that is related to the [[habanero]] but with a much milder flavor.
|- 
| [[File:naga.jolokia.75x.jpg|120px]] 
| [[Ghost pepper|Bhut Jolokia]]<ref name="NMSU Catalog 2013"/>
| [[Northeast India]]
| {{ntsh|1500000}}Up to 1,040,000 [[Scoville scale|SHU]]
| {{convert|6|cm|abbr=on}}
| This cultivar was once confirmed by [[Guinness World Records]] to be the hottest pepper. It is an [[interspecific hybrid]], largely ''C. chinense'' with some ''C. frutescens'' genes. It is also known as ''naga jolokia'' and ghost pepper.
|- 
| [[File:Carolina Reaper pepper pods.jpg|120px]]
| [[Carolina Reaper]]
| United States
| {{ntsh|2200000}} 1,569,300–2,200,000<ref>{{cite web|last1=Hallock|first1=Betty|title=World's hottest pepper hits 2.2 million Scoville scale|url=http://www.latimes.com/food/dailydish/la-dd-worlds-hottest-pepper-scoville-heat-units-20131226-story.html|work=Los Angeles Times|date=27 December 2013|access-date=11 July 2014}}</ref> [[Scoville scale|SHU]]
| 
| Extremely hot pepper, currently the Guinness book of world records holder as of August 7, 2013.<ref>{{cite web|title=Hottest chili|url=http://www.guinnessworldrecords.com/world-records/1/hottest-chili|website=Guinness World Records|access-date=11 July 2014}}</ref> Developed from Bhut Jolokia
|- 
| [[File:Datil.jpg|120px]]
| [[Datil pepper|Datil]]<ref name="NMSU Catalog 2013"/>
| 
| {{ntsh|300000}}100,000–300,000 [[Scoville scale|SHU]]
| 
| A very hot chili; primarily grown in Florida
|- 
| [[File:Fatalii.jpg|120px]]
| [[Fatalii]]
| 
| {{ntsh|325000}}125,000–325,000 [[Scoville scale|SHU]]
| {{convert|6|cm|abbr=on}}
| Grown in central and southern Africa, it is very similar in appearance to and often confused with the devil's tongue habanero. 
|- 
| [[File:Habanero.jpg|120px]] 
| [[Habanero]]<ref name="NMSU Catalog 2013"/>
| 
| {{ntsh|350000}}100,000–350,000 [[Scoville scale|SHU]]
| {{convert|5|cm|abbr=on}}
| Once considered to be the hottest chili pepper, the habanero has been surpassed by other hot varieties, but it is nonetheless hotter than most commonly available cultivars. The habanero has a subtle, fruity flavour and a floral aroma. It is closely related to many other very hot peppers. Disseminated to China over 500 years ago by Spanish and Portuguese explorers, it became so much a part of Chinese cuisine, botanists who found it in China thought it was native to the area and thus named this species ''Capsicum chinense'', based on the habaneros from China.
|- 
| [[File:Capsicum chinense - Hainan Yellow Lantern Chili - 02.jpg|120px]] 
| [[Hainan yellow lantern chili|Hainan Yellow Lantern]]
| 
| {{ntsh|300000}}300,000 [[Scoville scale|SHU]] 
| {{convert|5|x|3|cm|abbr=on}}
| Also known as the yellow emperor chili, it grows only in [[Hainan]], China.
|- 
| 
| [[Infinity chili]]
| 
| {{ntsh|1176182}} 1,176,182 [[Scoville scale|SHU]]{{refn |group=note |name=PopSci |Contested as being the result of testing a single specimen and thus not establishing a consistent result for a cultivar.<ref>{{cite magazine |author=Paul Adams |title=FYI: What is the Hottest Pepper in the World? |url=http://www.popsci.com/science/article/2011-06/fyi-what-hottest-pepper-world |magazine=[[Popular Science]] |date=7 July 2011 |access-date=12 October 2016}}</ref>}}
| 
| 
|- 
| [[File:Madame Jeanette chili.jpg|120px]]
| [[Madame Jeanette]]
| 
| {{ntsh|350000}}100,000–350,000 [[Scoville scale|SHU]]
| 
| Originally cultivated in Suriname
|- 
| [[File:Naga jolokia chili.jpg|120px]]
| [[Naga Morich]]
| Bangladesh and India
| {{ntsh|1000000}} 1,000,000 [[Scoville scale|SHU]]
| 
| 
|- 
| [[File:Naga Viper 486 orig.jpg|120px]]
| [[Naga Viper]]
| England
| {{ntsh|1382118}} 1,382,118 [[Scoville scale|SHU]]{{refn |group=note |name=PopSci}}
| 
| 
|- 
| [[File:20171014 - Capsicum chinense Jacq. 'Habanero NuMex Suave Orange'.jpg|120px]]
| [[NuMex pepper]]s
| United States
| 
| 
| The [[Chile Pepper Institute]] at [[New Mexico State University]] has developed a number of unusual chile cultivars.<ref name=CPI/> NuMex Suave Orange peppers pictured.
|- 
| 
| [[Red Savina pepper|Red Savina]]
| United States
| {{ntsh|580000}} 200,000–580,000 [[Scoville scale|SHU]]
| 
| 
|- 
| [[File:Scotch-bonnet.jpg|120px]]
| [[Scotch Bonnet]]
| 
| {{ntsh|325000}}150,000–325,000 [[Scoville scale|SHU]]
| {{convert|5|cm|abbr=on}}
| Named because of its resemblance to a [[Tam o' Shanter (cap)|Tam o' Shanter]], this fruit is closely related to the habanero and is similarly hot. Due to its heat and distinct flavour, it is often used in Caribbean cuisine.
|- 
| [[File:Trinidad Moruga Scorpion.jpg|120px]]
| [[Trinidad moruga scorpion]]<ref>{{cite web|title=NMSU's Chile Pepper Institute names the Trinidad Moruga Scorpion hottest pepper on earth|url=http://newscenter.nmsu.edu/8341/|date=2012-02-13|author=Justin Bannister|access-date=2013-11-26}}</ref>
| 
| {{ntsh|2000000}}Up to 2,000,000 [[Scoville scale|SHU]]
| 
| Former World-record holder for hottest chili as of 2012.
|- 
| [[File:Pots of Trinidad Scorpion.jpg|120px]]
| [[Trinidad Scorpion Butch T pepper|Trinidad Scorpion 'Butch T']]
| 
| {{ntsh|1400000}}Up to 1,400,000 [[Scoville scale|SHU]]
| 
| Former world-record hottest chili.
|}

===''Capsicum frutescens''===
{{main| Capsicum frutescens}} Sometimes considered to be the same species as ''C. annuum''

{| class="wikitable sortable" style="width:100%; height:auto;" 
|+ ''Capsicum frutescens''
! style="width:8%;" class="unsortable"| Image
! style="width:12%;"| Name
! style="width:12%;"| Origin
! style="width:12%;"| Heat
! style="width:12%;"| Pod size
! style="width:44%;" class="unsortable"| Description
|- 
| [[File:African red devil peppers.jpg|120px]] 
| [[Piri piri|African Birdseye]]
| [[Mozambique]]
| {{ntsh|175000}}50,000–175,000 [[Scoville scale|SHU]]
| {{convert|1|in|cm|abbr=on|order=flip}}
| Also known as ''piri piri'', it is common in [[Portuguese cuisine|Portuguese]], Mozambican, and Angolan cuisines.
|- 
| [[File:Kambuzi Chili Pepper.jpg|120px]] 
| [[Kambuzi]]
| Malawi
| 
| 
| Kambuzi is a small, round chili pepper cultivar that is found in central region of Malawi, a landlocked country in southeast Africa.
|- 
| [[File:Capsicum 'Siling Labuyo' (Mindanao, Philippines) 2.jpg|120px]] 
| [[Siling labuyo|Siling Labuyo]]
| [[Philippines]]
| {{ntsh|10000}}80,000–100,000 [[Scoville scale|SHU]]
| {{convert|1|in|cm|abbr=on|order=flip}}
| A small, cone-shaped cultivar grown in the Philippines. 
|- 
| [[File:Tabasco peppers.JPG|120px]] 
| [[Tabasco pepper|Tabasco]]
| [[Mexico]]
| {{ntsh|50000}}30,000–50,000 [[Scoville scale|SHU]]
| {{convert|4|cm|abbr=on}}
| Used in [[Tabasco sauce]]. The fruit is only used when it is a particular red color measured with "le petit bâton rouge".<ref>{{Cite web|url=http://www.tabasco.com/tabasco-products/how-its-made/making-original-tabasco-sauce/|title=How We Make Original Red Sauce {{!}} TABASCO® Products {{!}} TABASCO.com|website=TABASCO.com|access-date=2016-04-01}}</ref>
|-
|
| [[Xiao mi la pepper]]
| [[China]]
| {{ntsh|75,000}} [[Scoville scale|SHU]]
|
| The name xiao mi la literally translates to little rice chili in English. Xiao mi la is one of the three most commonly used peppers in Chinese cuisine.
|}

===''Capsicum pubescens''===
{{main| Capsicum pubescens}}

''Capsicum pubescens'' is among the oldest of domesticated peppers, and was grown as long as 5,000 years ago. It is probably related to undomesticated plants that still grow in South America (''C. cardenasii'', ''C. eximium'', and others).

{| class="wikitable sortable" style="width:100%; height:auto;" 
|+ ''Capsicum pubescens''
! style="width:8%;" class="unsortable"| Image
! style="width:12%;"| Name
! style="width:12%;"| Origin
! style="width:12%;"| Heat
! style="width:12%;"| Pod size
! style="width:44%;" class="unsortable"| Description
|- 
| 
| Canário
| Peru
| {{ntsh|50000}}30,000–50,000 [[Scoville scale|SHU]]
| {{convert|6.5|cm|abbr=on}}
| Canário is a medium hot ''C. pubescens'' variety. Thick walled pods are dark yellow when fully ripe and have the size of a small apple. This South American strain thrives well under cool growing conditions and can be grown as a perennial. 
|- 
| [[File:Capsicum pubescens (Rocoto).JPG|120px]]
| [[Rocoto]]
| Peru, Bolivia
| {{ntsh|100000}} 30,000–100,000<ref>{{cite web|title=Which Chile Peppers are Which?|url=http://phoenix.about.com/od/foodanddrink/ss/chilepepper_7.htm|website=About Travel|access-date=5 February 2015}}</ref> [[Scoville scale|SHU]]
| 
| Also known as a Manzano or Locoto pepper,<ref>{{cite web|title=Rocoto Chili Peppers|url=http://www.chilipeppermadness.com/chili-pepper-types/medium-hot-chili-peppers/rocoto-chili-peppers|website=Chile Pepper Madness|access-date=7 February 2015|date=2013-09-27}}</ref> there are many Rocoto varieties. "Manzano" is the Spanish word for "apple", and describes the fruits' shape. Note the black seeds. 
|}

== See also ==
{{Portal|Food}}
* [[International Code of Nomenclature for Cultivated Plants]]
* [[National Plant Germplasm System|USDA National Plant Germplasm System]]
* [[Chile Pepper Institute|New Mexico State University: Chile Pepper Institute]]

==Notes==
{{reflist|group=note}}

==References==
{{Reflist|30em}}

==Further reading==
*[https://web.archive.org/web/20031010151200/http://www.g6csy.net/chile/database.html G6CSY chile database]: Used as source for information on various cultivars in this article.
*[https://web.archive.org/web/20120825200213/http://www.chillisgalore.co.uk/pages/chilli_varieties.html chillisgalore database]: More can be found here.
*[https://web.archive.org/web/20100802205934/http://www.chilepepperinstitute.org/files/tiny_mce/file_manager/educ_info/ChileCultof%20NMSU.pdf NMSU Chile Pepper Institute list of chile cultivars]

{{Capsicum Cultivars}}

{{二次利用|date=22 December 2022}}
{{DEFAULTSORT:Capsicum cultivars}}
[[Category:Chili peppers|*]]
[[Category:Capsicum cultivars|*]]
[[Category:Lists of foods]]
[[Category:Lists of cultivars]]