For the dish often called simply “Chili”, see Chili con carne. Jalapeno turning red the band, see Red Hot Chili Peppers.
Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are believed to have originated somewhere in Central or South America. Cultivars grown in North America and Europe are believed to all derive from Capsicum annuum, and have white, yellow, red or purple to black fruits. Capsicum plants originated in modern-day Bolivia and have been a part of human diets since about 7,500 BC. They are one of the oldest cultivated crops in the Americas. Peru has the highest variety of cultivated Capsicum diversity because it is a center of diversification where varieties of all five domesticates were introduced, grown, and consumed in pre-Columbian times. The largest diversity of wild Capsicum peppers is consumed in Bolivia.
When Christopher Columbus and his crew reached the Caribbean, they were the first Europeans to encounter Capsicum. Chili peppers spread to Asia through their introduction by Portuguese traders, who—aware of their trade value and resemblance to the spiciness of black pepper—promoted their commerce in the Asian spice trade routes. Capsicum frutescens includes malagueta, tabasco, piri piri, and Malawian Kambuzi. Capsicum chinense includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet. Capsicum pubescens includes the South American rocoto peppers. Capsicum baccatum includes the South American aji peppers. Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use.
