Capsicum annuum var. longum

May. (DC.) Sendt.

Long peppers, Afi largo

Solanaceae Edible: Herb, Fruit, Leaves, Vegetable 25,233 iNaturalist observations

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Summary

Capsicum annuum is a flowering plant in the family Solanaceae (nightshades), native to the northern regions of South America and to southwestern North America. The plant produces berries of many colors including red, green, and yellow, often with pungent taste. It is one of the oldest cultivated crops, with domestication dating back to around 6,000 years ago in regions of Mexico. The genus Capsicum has over 30 species but Capsicum annuum is the primary species in its genus, as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary, medicine, self-defense, and ornamental applications.

Description

An annual herb. It grows 2 m high. The leaves are alternate and 6-9 cm long by 3.5-4 cm wide. The leaf stalk is 2.5-3 cm long. The fruit are 12-15 cm long by 4-5 cm wide.

Edible Uses

There are multiple ways this species can be used in food, this includes fresh, dried, pickled, and powdered. It is widely used in traditional Mexican cuisine to create dishes such as Oaxacan black mole. It is added to many dishes worldwide for spice and flavor and is used as a colorant for aesthetics. According to a study looking at Capsicum annuum as a contender for alleviating micronutrient deficiencies, along with their flavor and coloring properties, they are also very rich in micronutrients, including vitamins A, B, B3, and C. The species is a source of popular sweet peppers and hot chilis, with numerous varieties cultivated all around the world, and is the source of popular spices such as cayenne, chili, pimentón and paprika powders, as well as pimiento (pimento). Capsinoid chemicals provide the distinctive tastes in C. annuum variants. In particular, capsaicin creates a burning sensation ("hotness"), which in extreme cases can last for several hours after ingestion. A measurement called the Scoville scale has been created to describe the hotness of peppers and other foods.

Medicinal Uses

Capsicum annuum has been widely cultivated and modified through breeding for certain traits, which allows them to be used in multiple applications. These include in food, traditional medicine, cosmetics, and even self defense (pepper spray). In old civilizations such as the Mayan and Aztec, capsicum species including C. annuum were used to treat many illnesses including asthma, toothaches, coughs, and sores. Today these practices still exist in developing countries, using them for their antioxidant, antimicrobial, antifungal, and antiviral properties. There have also been studies linking the consumption of capsaicinoids and a decreased risk of cardiovascular disease and cancer.

Distribution

A tropical plant. In PNG it grows from sea level to 2,300 m above sea level.

Where It Grows

Africa, Asia, Australia, Bolivia, China, Fiji, India, Indonesia, Korea, Pacific, Papua New Guinea, PNG, SE Asia, South Africa, Southern Africa, South America, Sri Lanka, Taiwan,

Other Information

It is a commercially cultivated vegetable.

Notes

There are 10 Capsicum species.

Synonyms

Probably now Grossum group

Also Known As

Mircha, Rokete

References (11)

Cheifetz, A., (ed), 1999, 500 popular vegetables, herbs, fruits and nuts for Australian Gardeners. Random House p 51
Cundall, P., (ed.), 2004, Gardening Australia: flora: the gardener's bible. ABC Books. p 326
C. P. P. Martius, Fl. bras. 10:147. 1846
Kays, S. J., and Dias, J. C. S., 1995, Common Names of Commercially Cultivated Vegetables of the World in 15 languages. Economic Botany, Vol. 49, No. 2, pp. 115-152
Kuo, W. H. J., (Ed.) Taiwan's Ethnobotanical Database (1900-2000), http://tk.agron.ntu.edu.tw/ethnobot/DB1.htm

Show all 11 references

Hadfield, J., 2001, The A-Z of Vegetable Gardening in South Africa. Struik p 116
Hu, Shiu-ying, 2005, Food Plants of China. The Chinese University Press. p 659
Ochse, J. J. et al, 1931, Vegetables of the Dutch East Indies. Asher reprint. p 669
Sharma, B.B., 2005, Growing fruits and vegetables. Publications Division. Ministry of Information and broadcasting. India. p 222
Vasquez, Roberto Ch. & Coimbra, German S., 1996, Frutas Silvestres Comestibles de Santa Cruz. p 222
Woodward, P., 2000, Asian Herbs and Vegetables. Hyland House. p 50