CAPSICUM: CHARACTERISTICS, HABITAT, PROPERTIES, SPECIES - BIOLOGY - 2024

Capsicum is a genus of herbaceous or shrubby plants and annual or perennial cycle that belong to the Solanaceae family. It comprises a group of approximately 40 wild species, some cultivated for their commercial interest, native to tropical and subtropical America.

They are plants with branched stems, woody or semi-woody, foliage with simple leaves of bright green color, reaching up to 150 cm in height or more. The white, yellow or violet flowers are arranged in axillary inflorescences, the fruit is a fleshy berry of great economic interest of variable color and size.

Paprika fruit (Capsicum). Source: pixabay.com

The Capsicum annuum, Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsicum pubescens species are the main domesticated species of the genus Capsicum. Of these, the Capsicum annuum species is the most commercially cultivated species, being cultivated under a great diversity of sizes, shapes, colors and ranges of itching.

The spicy flavor of its fruits is due to capsaicin, a substance developed as a means of defense against herbivores, but immune against birds that favor the dispersal of its seeds. The capsaicin content makes it possible to differentiate hot peppers from sweet peppers.

Its fruits are a key element in the traditional gastronomy of many regions, being used as a kind or condiment of various artisan dishes. Its cultivation, although reduced in size, is widely distributed in Mexico, the United States, South America and China, which are the main producers.

General characteristics

Appearance

They are herbaceous or shrubby plants, annual or perennial, with branched stems, glabrous or slightly pubescent, measuring between 1-4 m in height. Its pivoting root system reaches 0.5-1.5 m in depth and 1-1.5 m in extension, it presents numerous adventitious roots that are grouped near the surface.

Leaves

The leaves are simple, flat and petiolate, reaching 4-12 cm in length, opposite, oval or lanceolate, with pointed apex and entire or sinuous edges. The surface is generally smooth with inconspicuous veining and bright green on both sides.

flowers

The hermaphrodite and actinomorphic flowers have 5 white, yellow or purple petals of more or less intense tones, they are grouped in axillary and pendulous inflorescences. In addition, they present 5 green sepals and a persistent bell-shaped and denticulate calyx, stamens welded to the corolla and a superior ovary.

Capsicum annuum flowers. Source: Shizhao / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.5)

Fruit

The fruit is a slightly cartilaginous berry of different shapes (globular or conical) and sizes (up to 15 cm in length), red, yellow or orange when ripe. Its interior is divided into incomplete partitions in which the seeds are inserted in the thickened central area.

The seeds are usually round or reniform, 3-5 mm long and pale yellow in color, they insert in the conical placenta at a central level. Generally, one gram contains between 150-200 seeds and its viability under cool and dry conditions extends for 3-4 years.

Chemical composition

Most species of the genus Capsicum contain significant amounts of ascorbic acid, capsianosides (diterpenic heterosides), and capsicosides (furostanal heteroside). Capsaicinoids (capsaicin or capsaicin) are oleoresins formed by the union of an amide and a fatty acid, which provides the particular spicy flavor.

Capsaicin (8-methyl-non-6-enoic acid vanillamide) is the organic compound that is found in the highest concentration. The concentration of capsaicinoids is very low in bell peppers, reaching up to 1% in the hottest species.

Its characteristic coloration is due to the presence of capsanthin, a carotenoid with a cyclopepenic termination that increases when the fruit ripens. As well as traces of the carotenoids a-carotene, capsanthinone, capsorubin or cryptocapsin, and xanthophyll violaxanthin.

Capsicum annuum plant. Source: AfroBrazilian / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0)

Taxonomy

- Kingdom: Plantae

- Division: Magnoliophyta

- Class: Magnoliopsida

- Subclass: Asteridae

- Order: Solanales

- Family: Solanaceae

- Subfamily: Solanoideae

- Tribe: Capsiceae

- Genus: Capsicum L.

Etymology

- Capsicum: the name of the genus comes from the Latin «capsŭla, ae» which means «box or capsule», and from the diminutive «capsa, -ae» with the same meaning. Alluding to the shape of the fruit.

Diversity of fruits of Chile or Pepper. Source: Pixabay.com

Habitat and distribution

The main commercial species of the genus Capsicum develop on any type of soil, provided they are fertile and well drained. It prefers humid environments in forest or understory ecosystems, from sea level in the South Pacific to 2,400 meters above sea level in the Andean Cordillera.

They are native plants of the American continent, specifically of the tropical and subtropical regions of Mesoamerica and South America. However, its cultivation has spread widely around the world, and its consumption is traditional in many regions of the planet.

Properties

The fruits of the genus Capsicum have a low caloric intake due to their high water content, almost 90%. However, they are high in vitamins A, B ₁, B ₂, B ₃, B ₆, C and E, minerals such as calcium, phosphorus, magnesium and calcium, as well as folic acid, carotenes and capsanthin.

In addition, they contain capsaicin, an oleoresin that gives the fruit a spicy flavor, as well as analgesic, antioxidant and anticoagulant properties. It is one of the most commercialized condiments worldwide, and its consumption strengthens the immune system, strengthens bones, improves vision, and stimulates hair and nail growth.

Examples of species

Capsicum annuum

Perennial herbaceous plant of variable size and annual crop cycle, commonly known as chili, chili, bell pepper, paprika or pepper. Native species of Mesoamerica, being considered the most commercially important crop of the genus, cultivated as green, yellow or red paprika.

Capsicum annuum. Source: fir0002 flagstaffotos gmail.com Canon 20D + Sigma 150mm f / 2.8 / GFDL 1.2 (http://www.gnu.org/licenses/old-licenses/fdl-1.2.html)

Capsicum baccatum

Perennial herbaceous silver native to South America (Ecuador and Peru) that can reach up to 2 m in height and 1 m in width. Known as Andean chili pepper or yellow pepper, it is widely cultivated in the highlands, it is used as chili powder due to its fine aroma of violets.

Capsicum baccatum. Source: Photo by David J. Stang / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)

Capsicum chinense

It is a branched herbaceous or shrubby plant, reaching a height of up to 2.5 m, native to Mexico and Peru. This species includes the habanero pepper, the most common and hottest, the ají panca and the ají limo. The immature fruits of the habanero pepper are green, when they mature they turn orange and red, with yellow, white, brown and pink colors being common.

Capsicum chinense. Source: pixabay.com

Capsicum frutescens

Shrubby plant with dense foliage native to Central America from where it spread to the Caribbean and South America. It is famous for the cultivar "Tabasco" widely used for the production of hot sauce and pickles. Berries 2-5 cm long and yellow, red or deep green have high productivity.

Capsicum frutescens. Source: Photo by David J. Stang / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)

Capsicum pubescens

Herbaceous plant that reaches 1.8 m in height and needs tutors for its cultivation. Known as rocoto or chile manzano, it is native to South America (Bolivia and Peru). The fruits of the hot pepper have thick, fleshy skin, are conical in shape, an intense yellow color and are spicy.

Capsicum pubescens. Source: Falcodigiada / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)

References

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