Capsicum (Pepper) - Guides
Peppers from the Capsicum genus are among the most diverse and fascinating crops you can grow. They belong to species like Capsicum annuum, Capsicum chinense, Capsicum frutescens, and Capsicum baccatum, each with unique flavors and heat levels. Native to Central and South America, these peppers have traveled the globe to become essentials in countless cuisines.
The Scoville heat scale measures their kick, ranging from the sweet crunch of a Sweet Bell Pepper (0–100 SHU) to the scorching heat of the Carolina Reaper (over 2 million SHU). In between, you’ll find mild Pepperoncini, earthy Poblanos, zesty Jalapeños, and fiery Cayenne.
Growing peppers is easier than you might think. They thrive in full sun, warm temperatures, and well-drained soil with a pH around 6.0–6.8. Start seeds indoors 6–8 weeks before your last frost, then transplant once nights are consistently above 55°F. Regular watering and a balanced fertilizer will keep your plants productive all season.
Companion planting helps peppers flourish. Basil, carrots, and garlic make great neighbors, while broccoli, cauliflower, cabbage, and fennel should be planted farther away.
Peppers don’t just spice up your plate—they’re packed with nutrients. Even mild varieties like bell peppers are loaded with vitamin C, beta-carotene, and antioxidants that support immunity and eye health. Hotter peppers contain capsaicin, which may help boost metabolism and reduce inflammation.
From mild to mouth-scorching, Capsicum peppers offer endless possibilities in the kitchen and the garden. Whether you pickle Pepperoncini, stuff Anaheim and Poblano peppers, or dare to taste a Ghost Pepper, there’s a variety ready to make every meal an adventure.
