This red capsicum nutrition is about the plant genus. For the variety known as “capsicum” in some countries, see Bell pepper.
For discussion of culinary uses of the fruit, see Chili pepper. Capsicum plants have a variety of names depending on place and type. The more piquant varieties are commonly called chili peppers, or simply chilis. Extremely moist soils can cause seedlings to “damp-off” and reduce germination. For flowering, Capsicum is a non-photoperiod-sensitive crop.
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. An arrangement of chilis, including jalapeno, banana, cayenne, and habanero peppers. 27 species, five of which are domesticated: C.
The amount of capsaicin in the fruit is highly variable and dependent on genetics and environment, giving almost all types of Capsicum varied amounts of perceived heat. Although black pepper causes a similar burning sensation, it is caused by a different substance—piperine. Capsicum fruits can be eaten raw or cooked. Those used in cooking are generally varieties of the C. They are suitable for stuffing with fillings such as cheese, meat, or rice. They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient.
They can be preserved in the form of a jam, or by drying, pickling, or freezing. Dried Capsicum may be reconstituted whole, or processed into flakes or powders. Pickled or marinated Capsicum are frequently added to sandwiches or salads. Frozen Capsicum are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.