Identification
The genus Capsicum is a member of the Solanaceae or nightshade family. Peppers share a branch in the family tree with the tomato, potato, tobacco, eggplant and petunia and are not related to the black pepper, or Piper nigrum, in your pepper mill.

Capsicum is divided into approximately 26 or more species and most are found in the wild. There is still questions as to exactly how many species have been identified.  Taxonomists have only recently begun to agree regarding the classification of the domesticated species of Capsicum.  The only way to positively differentiate between the varieties is by the flower - the corolla and calyx.  The corolla color, rather it has spots or not, or rather the flowers may be solitary or two or more to the node, or with or with out a purple filament determines the species. Identification cannot be made positively by the fruit alone.

Through seed selection, the ease at which chiles cross-pollinate and extensive research and hybridization, hundreds of varieties have developed.  The turn of the last century brought a field day for botanists cataloging the varieties.  Even today, botanists continuously are classify and reclassify varieties among the species Capsicum. To narrow it down, only five of the species are cultivated for the world marketplace. These cultivated species are as follows:

Capsicum annuum: Annum meaning "annual", actually misleading given chiles are perennials under suitable growing conditions. This species is most widely cultivated, both in the home garden and commercially.  Common varieties include the Bells, Poblano, Cayenne, Cherry, De Arbol, Jalapeno, Ornamentals, New Mexican, Paprika, Pequins, Tepins, Wax, and Serrano.

Capsicum baccatum: Meaning "berry-like".  This species consist of the South American hot pods known as Aji.  These chiles have a distinctive fruity flavor and mature to colorful, wrinkled pods of bright red, orange and yellow.

Capsicum chinense: Meaning "from China" which is far from correct - this species originated in the Amazon Basin.  The widely declared hottest chiles on earth, Red Savina, Habanero, and Scotch Bonnet are members of this species. The pod types, as well as the plants are quite varied in this species.

Capsicum frutescen: Meaning "shrubby" or "bushy".  Few varieties are widely cultivated in this species, but the Tabasco needs no introduction.

Capsicum pubescen: Meaning "hairy". Identified by black seeds. Popular varieties include the Rocoto and the Manzano.

There is a wide range of reference materials available for identification (see Resources), but keep in mind, if you like the pod and have room for in the garden, get some seeds and grow it.

Dave DeWitt's Key To Species Identification:

Cross Pollination:
It is rumored that if you grow hot peppers by your sweet bells that you will hot bells and mild hots.  This is not the case. This would only happen if you saved the seed for next year's crop. It would then be possible that you may have "hybrids".   Fruit taste and characteristics may not be what you expected.  If you plan to use the seed for a true crop, the only way to prevent the possibility is to isolate the plant or crop and practice control. You can plant some of the seed next year and watch for any surprises.  See the table for your most likely cross pollinations:

Peppers & Your Health:
• Nutritional Value:   Chiles are extremely nutritious.  They can pack a real punch when it comes to vitamins A and C and potassium. A jalapeno can contain more vitamin A and C than THREE medium size oranges.  A good rule of thumb, the longer has to mature or to turn red the greater the vitamin content. A red sweet or hot pepper  can contain as much as 10 times the more vitamin A and double the vitamin C as a immature green pepper. To compare, a banana has about 370mg of potassium, a green bell pepper has 213mg (raw) for those who don't like bananas.  Daily RDA for potassium is 3500, so it's going to take a few of either.  Of course cooking or boiling peppers will decrease the vitamin content. The vitamin C can be destroyed when exposed to oxygen and is soluble in water so it is best to keep covered or don't let them stand in water. Peppers also contain significant amounts of magnesium, iron, thiamine (B1), riboflavin (B2) and niacin (B3).  They are also high in fiber and low in calories (a whole sweet green pepper contains only about 22 calories). Chiles are also low in sodium and cholesterol free.

• Capsaicin found in chiles has been found to aid in digestion by intensifying stomach acid production. Contrary to popular belief, eating hot peppers doesn't harm the a healthy stomach. Hot chiles do not cause ulcers and, quite to the contrary, studies show that it may aid in digestion. In one study, researchers used a tiny video camera to examine subjects' stomach linings after both bland meals and meals liberally spiced with jalapeno peppers. They concluded that eating highly spiced meals causes no damage to the stomach in people with normal gastrointestinal tracts. Eating hot peppers may not be a good idea for people who have stomach or intestinal problems.

• Capsaicin has been found to reduce "substance P", a chemical that carries pain messages from nerve ending in the skin to the brain and is being investigated for use on shingles, psoriasis and post-surgical pain among other things and has been developed in over-the counter cream called Zostrix.  Products, such as Capsaicin P, HEET and Absorbine Jr., that are sold over the counter and used for the aches and pains of arthritis, contain Capsaicin.

• By working as an anticoagulant, red pepper may help the heart. Capsaicin is known to hinder cholesterol absorption. "It cuts cholesterol levels and reduces the risk of the internal blood clots that trigger heart attacks," says Daniel B. Mowrey, PhD, director of the American   Phytotherapy Research Laboratory in Salt Lake City, and author of The Scientific Validation of Herbal Medicine.

• Chiles contain folic acid which speeds up metabolism.  Also, spices such as chile peppers help us burn additional calories by triggering a thermodynamic burn that can last up to five hours after eating. This process speeds up the metabolism, and melts calories while preventing new fat from forming. To keep your metabolism running at peak performance, Dr. Bryant Stamford, at the University of Louisville at Kentucky, councils that it is best to put peppers into many small meals throughout the day, instead of sitting down to the traditional three meals a day. "Many          small meals create the thermic effect," he said, "spurring the body on to burn more calories."

There is so much more to the chile and our health than briefly discussed in the above. While chiles have been used for centuries by many cultures for numerous cures, modern science is in the very early stages of research.  It is very possible that the chile pepper may hold many secrets that will someday be proven by researchers to enhance the health of many.  Until then, the above information IS NOT FDA APPROVED.

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