Capsicums

Capsicums refer to plants in the genus Capsicum, which includes a wide variety of peppers, from sweet bell peppers to hot chilli peppers. These plants are native to the Americas and have become essential in cuisines worldwide, providing flavors ranging from mild and sweet to extremely spicy.

Key Aspects of Capsicums:

1. Genus:

   • All capsicums belong to the genus Capsicum, within the Solanaceae family (nightshades), which also includes tomatoes, potatoes, and eggplants.

2. Species:

   • There are five domesticated species in the Capsicum genus:

     • Capsicum annuum: Includes sweet bell peppers, jalapeños, cayenne peppers, and paprika.

     • Capsicum frutescens: Includes varieties like tabasco and malagueta.

     • Capsicum chinense: Known for some of the hottest peppers, such as the habanero, Scotch bonnet, and ghost pepper.

     • Capsicum baccatum: Includes the aji peppers, commonly used in South American cuisine.

     • Capsicum pubescens: Contains the lesser-known rocoto pepper, which has distinctive black seeds and is native to the Andes.

3. Capsaicin Content:

   • The main difference between sweet and hot capsicums is the amount of capsaicin, the compound that creates the sensation of heat or spiciness. Sweet varieties like bell peppers lack capsaicin, while hot peppers like habaneros and jalapeños have varying levels of it.

4. Common Names:

   • Bell Peppers: Also called "capsicums" in some regions, particularly in Australia, New Zealand, and India.

   • Chilli Peppers: Often refers to the spicier varieties of Capsicum, known for their heat.

5. Nutritional Value:

   • Capsicums are rich in vitamins, particularly vitamin C and A. The different colours of bell peppers - green, red, yellow, and orange - indicate varying levels of ripeness and nutritional content.

Popular Varieties of Capsicum:

• Bell Peppers (Sweet Peppers): Mild, crunchy, and often eaten raw in salads or cooked in various dishes.

• Jalapeños: Mild to moderate heat, commonly used fresh or pickled.

• Habaneros: Extremely hot, often used in spicy sauces and salsas.

• Cayenne: Hot, frequently dried and ground into powder for seasoning.

• Tabasco: Known for making the famous Tabasco sauce, these peppers are moderately spicy.

Capsicums are highly versatile, making them a staple in global cuisine, offering a range of flavours from sweet to intensely hot.