Knowra Capsicum annuum Capsicum annuum Capsicum annuum is a domesticated pepper species native to the Americas. It includes sweet bell peppers and pungent cultivars such as jalapeño and cayenne.
Capsicum : Capsicum is a genus of flowering plants that includes cultivated peppers and their wild relatives. This genus contains Capsicum annuum alongside other domesticated pepper species.
Bell pepper : Bell pepper is a sweet, mild-fruited cultivar group of Capsicum annuum, commonly eaten fresh or cooked. It represents the species’ familiar non-pungent vegetable form.
Capsicum domestication : Capsicum domestication is the human selection of wild peppers into crops with useful fruit traits. C. annuum emerged through this process in the Americas.
Plant domestication syndrome : Plant domestication syndrome is the suite of inherited traits that distinguishes crops from their wild ancestors. Selection in C. annuum altered fruit size, shape, pungency, and growth habits.
Chili pepper in cuisine : Chili pepper in cuisine is the use of pungent Capsicum fruits to season and structure foods. C. annuum cultivars became ingredients in cuisines far beyond their American origin.
Capsaicin : Capsaicin is a pungent compound produced by many chili peppers that activates heat-sensitive pain receptors. It gives many C. annuum cultivars their characteristic burning sensation.
Jalapeño : The jalapeño is a medium-sized, moderately pungent chili cultivar of Capsicum annuum, usually harvested green or fully ripe. It is one of the species’ widely grown fresh and pickled chilies.
Mesoamerica : Mesoamerica is a historical cultural region extending from central Mexico through much of Central America. Archaeological and genetic evidence places C. annuum’s early cultivation in this region.
Placenta (botany) : In a flowering plant ovary, the placenta is tissue to which ovules and developing seeds attach. In chili fruits, capsaicinoids are produced mainly in cells associated with this tissue.
Paprika production : Paprika production is the cultivation, drying, and milling of peppers into the paprika spice. It developed into a major agricultural use of selected C. annuum cultivars.
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