[6] It was domesticated and cultivated at least since 3000 BC, as evidenced by remains of chili peppers found in pottery from Puebla and Oaxaca.

[7] The generic name may come from Latin capsa, meaning 'box', presumably alluding to the pods;[8][9] or possibly from the Greek word κάπτω, kapto, 'to gulp'.

The original term chilli came from the Nahuatl word chīlli, denoting a larger Capsicum variety cultivated at least since 3000 BC.

The fruit (botanically a berry) of Capsicum plants has a variety of names depending on place and type.

[21] Phylogenetic relationships between species have been investigated using biogeographical,[22] morphological,[23] chemosystematic,[24] hybridization,[25] and genetic[20] data.

Fruits of Capsicum can vary tremendously in color, shape, and size both between and within species, which has led to confusion over the relationships among taxa.

This same species has other varieties, as well, such as the Anaheim chiles often used for stuffing, the dried ancho (before being dried it is called a poblano) chile used to make chili powder, the mild-to-hot, ripe jalapeno used to make smoked jalapeno, known as chipotle.

Bolivian consumers distinguish two basic forms: ulupicas, species with small round fruits including C. eximium, C. cardenasii, C. eshbaughii, and C. caballeroi landraces; and arivivis, with small elongated fruits including C. baccatum var.

[28] The amount of capsaicin is measured in Scoville heat units (SHU) and this value varies significantly among Capsicum varieties.

[30] Sources:[31][32] According to Adepoju et al. (2021), the most commonly occurring Capsicum cultivars in Nigeria (and West Africa) are: C. fructescens var.

Pepper is predicted to have 34,903 genes, approximately the same number as both tomato and potato, two related species within the family Solanaceae.

The fruit of most species of Capsicum contains capsaicin (methyl-n-vanillyl nonenamide), a lipophilic chemical that can produce a burning sensation (pungency or spiciness) in the mouth of the eater.

[39] Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes, and to a lesser extent, the other fleshy parts of the fruits of plants in this genus.

[40] Most of the capsaicin in a pungent (hot) pepper is concentrated in blisters on the epidermis of the interior ribs (septa) that divide the chambers, or locules, of the fruit to which the seeds are attached.

They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient.

Paprika is an important ingredient in rice dishes, and plays a definitive role in squid Galician style (polbo á feira).

After being introduced by the Portuguese, chile peppers saw widespread adoption throughout South, Southeast, and East Asia, especially in India, Thailand, Vietnam, China, and Korea.

Several new cultivars were developed in these countries, and their use in combination with (or as a substitute for) existing 'hot' culinary spices such as black pepper and Sichuan pepper spread rapidly, giving rise to the modern forms a number of staple dishes such as Channa masala, Tom yum, Laziji, and Kimchi.

This in turn influenced Anglo-Indian and American Chinese cuisine, most notably with the development of British and American forms of curry powder (based on Indian spice preparations such as garam masala), and dishes such as General Tso's chicken and chicken tikka masala.

According to Richard Pankhurst, C. frutescens (known as barbaré) was so important to the national cuisine of Ethiopia, at least as early as the 19th century, "that it was cultivated extensively in the warmer areas wherever the soil was suitable."

He mentions the upper Golima River valley as being almost entirely devoted to the cultivation of this plant, where it was harvested year-round.

They can be eaten in salads, like shopska salata; fried and then covered with a dip of tomato paste, onions, garlic, and parsley; or stuffed with a variety of products, such as minced meat and rice, beans, or cottage cheese and eggs.

Capsicum is also used widely in Italian cuisine, and the hot species are used all around the southern part of Italy as a common spice (sometimes served with olive oil).

Capsicums are used in many dishes; they can be cooked by themselves in a variety of ways (roasted, fried, deep-fried) and are a fundamental ingredient for some delicatessen specialities, such as nduja.

The name derives from Central Europe; in Polish and in Hungarian, the term papryka and paprika (respectively) is used for all kinds of capsicums and the spice made from them.