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List of Capsicum cultivars

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This is a list of Capsicum cultivars belonging to the five major species of cultivated peppers (genus Capsicum): C. annuum, C. chinense, C. baccatum, C. frutescens, and C. pubescens. Due to the large and changing number of cultivars, and the variation of cultivar namings in different regions, this list only gives a few examples of the estimated 5000 pepper varieties that exist.

Overview

There are perhaps fifty thousand Capsicum cultivars grown worldwide. The USDA-ARS GRIN seed collection contains 6,200 Capsicum accessions alone, including 4,000 Capsicum annuum accessions. The other Capsicum species in the USDA germplasm repository include: C. chinense, C. baccatum, C. frutescens, C. pubescens, C. cardenasii, C. chacoense, C. flexuosum, C. eximium, C. rhomboideum, C. galapagoense, and C. tovarii.

There are five major species of cultivated Capsicum, C. annuum, C. chinense, C. baccatum, C. frutescens, C. pubescens, and within those species are several "taxonomic 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. This includes the Capsicum annuum complex, which consists of C. annuum, C. frutescens, and C. chinense.

Major species and their taxonomic varieties:

Capsicum annuum, which includes bell peppers, cayennes, friggitello, jalapeños, paprika, and serrano.
- Capsicum annuum 'New Mexico Group', common name Hatch or Anaheim, which includes Big Jim, Chimayó, and 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, Scotch bonnets, Trinidad Scorpions, the Bhut Jolokia, and the Carolina Reaper.
Capsicum frutescens, which includes the Tabasco pepper and many of the peppers grown in India; sometimes not distinguished as a species separate from C. annuum.
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.

List of cultivars

The species and varieties include many economically important cultivars 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", 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.

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, there may be occasional outcrossing to other Capsicum varieties that may introduce some 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 pollinators from reaching flowers, ensuring that the plant has "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.

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. 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. Hybrid seed if saved will not produce a 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 article: 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. 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 peppers. A variety that produces capsaicin is colloquially known as a hot pepper or chili pepper. In British English, the sweet varieties are called "peppers" and the hot varieties "chillies", 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 0.5 -. 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, but they are especially productive in warm and dry climates.

Image	Name	Type	Origin	Heat	Pod size	Description
[[File:Aleppopepper.jpg	120px]]	Aleppo		Syria and Turkey	15,000 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	Anaheim	United States	500–2,500 SHU	15 cm	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		Tunisia	1,000–5,000 SHU		Grown in North Africa. Used in Harissa.
[[File:Banana peppers.jpg	120px]]	Banana	Waxy		0–500 SHU	15 cm	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	Small hot	Southeast Asia	50,000–100,000 SHU	4 cm	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/	Austria	5,000–20,000 SHU	2–3 cm (≈ 0.8-1.2 in)	Plants can grow up to 1.2 m, 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	Ornamental/	Hungary	5,000–10,000 SHU	5–7 cm (≈ 2–3 in)	Grows in a conical shape with a slight curve near the tip.
[[File:Cascabelchilipeppersdried.jpg	120px]]	Cascabel		Mexico	3,000 SHU	1 in	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 (Red)	Cayenne	French Guiana	30,000–50,000 SHU	5 in	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]]	Cherry	Pimiento		100-500 SHU	1 in	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	long, hot	Korea	10,000 SHU		A medium-sized chilli cultivar, named after Cheongsong and Yeongyang Counties when developed by Dr Yoo Il-Woong(유일웅), by hybridizing local Jejudo chilli with Bird's eye chilli.
[[File:Pasillachiles.jpg	120px]]	Chilaca	Pasilla	Mexico	1,000–2,000 SHU	15 cm	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	Chiltepin	Mexico	50,000–100,000 SHU	0.5 cm	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.
[[File:Chilhuacle_negro_cut.jpg	120px]]	Chilhuacle	Chilhuacle	Mexico (Oaxaca)	1.500–2.000 SHU	8 cm	Chile huacle or chilhuacle (from Náhuatl, chilli 'chile' and huactli 'viejo') is a variety of chili (Capsicum annuum) produced and consumed in the Sierra de Flores Magón region of Oaxaca, Mexico. Despite little availability, it is the original chili with which several Oaxacan moles are prepared. They are found in three varieties: black, red and yellow chilhuacle, and are mainly used dry.
	Chimayó		United States	4,000–6,000 SHU
[[File:Cubanelle Peppers.jpg	120px]]	Cubanelle			1–1,000 SHU	5 in	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		Korea			Light green or bright yellow chili peppers with mild heat.
[[File:Chilesdearbol.jpg	120px]]	De Árbol		Mexico	15,000–30,000 SHU	8 cm	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	Pimiento	China		30,000-50,000SHU
[[File:Fishpepper.jpeg	120px]]	Fish			5,000–30,000 SHU
[[File:Illustration Capsicum annuum0.jpg	120px]]	Fresno	Fresno	United States	2,500–10,000 SHU	9 cm	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	100–500 SHU	8 cm	Sweet-tasting and mild, used extensively in Italian and Greek cuisine, very frequently pickled.
[[File:Andhra Chillies.jpg	120px]]	Guntur chilli		Andhra Pradesh, Telangana, South India	30,000–350,000 SHU		It is well known as a commercial crop used as a condiment, culinary supplement, or vegetable.
[[File:Hungarianwaxpeppers.jpg	120px]]	Hungarian Wax	Waxy		2,500–8,000 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	Long, sweet	Italy			Used in Spanish cuisine
[[File:Jalapenyo.jpg	122px]]	Jalapeño	Jalapeño	Mexico	2,500–8,000 SHU	9 cm	Very popular, especially in the United States, it is often pickled or canned. A smoke-dried ripe jalapeño is referred to as a chipotle.
	url=https://www.onmanorama.com/food/features/2021/04/07/indian-chillies-you-must-know-about.html	title=12 varieties of Indian chillies you must know about }})		India	20,000-30,000 SHU		Grown in Kheda and Mehsana districts of Gujarat and frequently used in Indian home cooking.
[[File:Go choo2.jpg	120px]]	Korean chili		Korea	1,500 SHU	3 -	Also known as "Korean Dark Green", "Korean Long Green", "Korean Red" or "Korean Hot"
[[File:Piment fort.jpg	120px]]	Medusa	Ornamental				It is a sweet, ornamental chili pepper which grows upright and has brightly colored fruit.
[[File:Guajillos.jpg	120px]]	Mirasol		Mexico	2,000–5,000 SHU		The dried form of the Mirasol chili is called guajillo, and is used to make a red sauce used for tamales.
[[File:Capsicum annuum Twilight.jpg	120px]]	NuMex peppers	Ornamental	United States			The Chile Pepper Institute at New Mexico State University has developed a number of unusual chile cultivars. NuMex Twilight peppers pictured.
[[File:Mature peter red chili next to a dried pod.PNG	120px]]	Peter Pepper	Ornamental	United States and Mexico	5,000–30,000 SHU	8 –	Rare, 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	15,000–30,000 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	0 SHU		Italian name for crispy pepper, a dry and sweet variety of capsicum annuum typical of the Basilicata region.
[[File:Piquinbush.jpg	120px]]	Pequin	Small Hot	Mexico	100,000–140,000 SHU		Also spelled piquín
[[File:Saint Jean Pied de Port Piments.jpg	120px]]	Piment d'Espelette	Pimiento	Basque Country (French part)	1,500 - 2,500 SHU		Fresh fruits, plants and seeds are known as "Gorria", dried fruits are called "Piment d'Espelette". "Gorria" is the Basque word for "red".
[[File:Pementos de Padron.jpg	120px]]	Padrón	Pimiento	Spain	500–5,000 SHU	3.5 –	Sometimes also called pimientos de Herbón, from the Spanish region of Galicia. Most are mild and very tasty, though about 1 out of 10 may be quite hot.
[[File:Poblano Pepper.jpg	120px]]	Poblano	Poblano	Mexico	1,000–2,000 SHU	13 cm	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:20171014 - Capsicum annuum 'Prairie fire'.jpg	120px]]	Prairie Fire
[[File:Thai peppers.jpg	120px]]	Prik Kee Nu	Small Hot	Thailand	50,000–100,000 SHU	3 cm	th	พริกขี้หนู}}, , , literal: Mouse/rat dropping chili.
	Puya		Mexico	5,000 SHU		Capsicum annuum L., hot, medium-size, green to red, and tapered Also known as a 'Pulla'.
	Santa Fe Grande	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	Serrano	Mexico	10,000–23,000 SHU	5 cm	The thin, tapered fruit turns red when mature. Due to its thin skin, it does not need to be peeled before use.
	Shishito		Japan	50-200 SHU
[[File:Siling mahaba.jpg	120px]]	Siling Mahaba		Philippines	50,000 SHU		A chili pepper grown in the Philippines, and a popular ingredient in Filipino cuisine
[[File:Xcatik.png	Xcatik	120px]]	Xcatic		Mexico			A chili pepper local to the Yucatan peninsula, particularly popular in the Merida area.

''Capsicum baccatum''

Main article: Capsicum baccatum

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

Image	Name	Origin	Pod size	Description
[[Image:Pimiento campanilla.jpg	120px]]	Bishop's Crown	10,000–30,000 SHU	6 cm	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 bishop's hat, orchid, ají flor, monk's hat.
[[File:C baccatum lemon drop fruit.jpg	120px]]	Aji Limon	30,000–50,000 SHU	4 cm	Very productive C. baccatum variety. Pods are thin walled and have a fruity taste with medium heat.
[[File:Peppadew.jpg	120px]]	Piquante pepper	1,000–2,000 SHU	2 cm	Mild, sweet and tangy flavour, usable in many dishes

''Capsicum chinense''

Main article: 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 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.

Image	Name	Origin	Heat	Pod size	Description
[[File:Adjoema chili.jpg	120px]]	Adjuma		100,000–500,000 SHU		Very hot, originally cultivated in Suriname
[[File:Aji Dulce.jpg	120px]]	Ají Dulce		0–500 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:Bjhut-Jolokia.jpg	120px]]	Bhut Jolokia	Northeast India	Up to 1,040,000 SHU	6 cm	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	1,569,300–2,200,000 SHU		Extremely hot pepper, was once the Guinness World Records holder for hottest pepper. Developed by Ed Currie
[[File:Datil.jpg	120px]]	Datil		100,000–300,000 SHU		A very hot chili; primarily grown in Florida
[[File:Fatalii.jpg	120px]]	Fatalii		125,000–325,000 SHU	6 cm	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		100,000–350,000 SHU	5 cm	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		300,000 SHU	5 x	Also known as the yellow emperor chili, it grows only in Hainan, China.
	Infinity chili		1,176,182 SHU
[[File:Madame Jeanette chili.jpg	120px]]	Madame Jeanette		100,000–350,000 SHU		Originally cultivated in Suriname
[[File:Naga jolokia chili.jpg	120px]]	Naga Morich	Bangladesh and India	1,000,000 SHU
[[File:Naga Viper 486 orig.jpg	120px]]	Naga Viper	England	1,382,118 SHU
[[File:20171014 - Capsicum chinense Jacq. 'Habanero NuMex Suave Orange'.jpg	120px]]	NuMex peppers	United States			The Chile Pepper Institute at New Mexico State University has developed a number of unusual chile cultivars. NuMex Suave Orange peppers pictured.
	Pepper X	United States	2,693,000 SHU		Extremely hot pepper. As of August 23, 2023, is recognized by Guinness World Records as the world's hottest pepper. Developed by Ed Currie
[[File:Red Savina.jpg	120px]]	Red Savina	United States	200,000–580,000 SHU
[[File:Scotch-bonnet.jpg	120px]]	Scotch Bonnet		150,000–325,000 SHU	5 cm	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 flavour, it is often used in Caribbean cuisine.
[[File:Trinidad Moruga Scorpion.jpg	120px]]	Trinidad moruga scorpion		Up to 2,000,000 SHU		Former World-record holder for hottest chili as of 2012.
[[File:Pots of Trinidad Scorpion.jpg	120px]]	Trinidad Scorpion 'Butch T'		Up to 1,400,000 SHU		Former world-record hottest chili.

''Capsicum frutescens''

Main article: Capsicum frutescens

Image	Name	Origin	Heat	Pod size	Description
[[File:Kambuzi Chili Pepper.jpg	120px]]	Kambuzi	Malawi	50,000–175,000 SHU		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]]	Labuyo
(Filipino birdseye)	Philippines	80,000–100,000 SHU	0.2 to	A small, cone-shaped cultivar grown in the Philippines.
[[File:African red devil peppers.jpg	120px]]	Peri-peri
(African Birdseye)	Southern Africa, Central Africa, and West Africa	50,000–175,000 SHU	0.75 to	Also known as piri piri, it is common in Portugal and former Portuguese colonies in southern Africa
[[File:Sayaca Tanager feeding on malagueta peppers.jpg	120px]]	Malagueta	The Caribbean	60,000–100,000 SHU	1.9 in	A small, tapered chili widely used in the Caribbean, Brazil, and Portugal
[[File:Tabasco peppers.JPG	120px]]	Tabasco	Mexico	30,000–50,000 SHU	4 cm	Used in Tabasco sauce. The fruit is only used when it is a particular red color measured with "le petit bâton rouge".
	Xiao mi la pepper	China	75,000 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 article: 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).

Image	Name	Origin	Heat	Pod size	Description
	Canário	Peru	30,000–50,000 SHU	6.5 cm	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	30,000–100,000 SHU		Also known as a Manzano or Locoto pepper, there are many Rocoto varieties. "Manzano" is the Spanish word for "apple", and describes the fruits' shape. Note the black seeds.

Notes

References

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