C. frutescens has been bred to produce ornamental strains because of its large quantities of erect peppers growing in colorful ripening patterns.

[9] 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.

[12] Siling labuyo, the local cultivar of C. frutescens in the Philippines, developed from plants introduced during the Spanish colonial era.

The fruits are widely used for making traditional dips (sawsawan), spiced vinegar (like sinamak), and condiments like palapa.

[13][14][15][16] Helicoverpa assulta is one of very few insects that can successfully feed on the red pepper because it can tolerate capsaicin.