Capsicum (Pepper)
Peppers are some of the most exciting plants you can grow or cook with. The Capsicum family includes hundreds of varieties and several species, like Capsicum annuum, Capsicum chinense, Capsicum frutescens, and Capsicum baccatum. Each one offers its own unique flavor, shape, and level of heat. From sweet and mild to mind-blowingly hot, there’s a pepper for everyone.
Did you know that a Sweet Bell Pepper is technically the same species as a fiery Jalapeño? They just have very different personalities thanks to their capsaicin levels. Bell peppers have almost no heat—just crisp, juicy sweetness. Travel up the Scoville scale and you’ll meet the spicy Serrano, perfect for salsas and fresh pico de gallo. Looking for something smokier? Try an Anaheim or a Poblano, mild and earthy, ideal for stuffing and roasting.
Many peppers originate from Central and South America, where they’ve been cultivated for thousands of years. Today, you can grow them almost anywhere with a little warmth and sunshine. Peppers love well-draining soil and at least 6 hours of direct sunlight each day. Even smaller spaces can host compact varieties in pots or raised beds.
Capsicum peppers are full of surprises and health benefits. They’re packed with vitamin C, beta-carotene, and antioxidants that support your immune system and promote healthy skin. The spicier varieties contain capsaicin, which may help boost metabolism and improve circulation.
On the hotter side, Cayenne delivers a fiery punch in sauces and powders. And then there’s the legend: the Ghost Pepper. With over 1 million Scoville units, it’s so hot you need gloves just to handle it. For true thrill seekers, the Carolina Reaper cranks up the danger even higher.
Whether you’re making a sweet stuffed bell, a vibrant salsa, or your own hot sauce, Capsicum peppers are guaranteed to brighten your plate and spark your curiosity.
