Other Peppers

Capsicum chinense

is a species called Bonnet pepper and, despite its botanical name, is not Chinese; but its fruits are shaped like the Scotch Bonnet.

Found widespread in the northeast of South America, its bulging fruits are popular in the West Indies, and may be light green, yellow, or red.

Capsicum  frutescens

is a close relation of C. annum. It is not recognized as a separate species by all botanists and may have evolved more recently than the C. annum. Also a perennial, it produces mainly hot fruits.

Pepperoncini

is another cultivar which has small, curved pods. It is a sweet, red chile; but is used mainly when it is green to make a pickle that accompanies Italian salads.

Pequin

is a small, very hot chile that is normally sold dried, but sometimes fresh at some roadside stands or local markets. It grows wild in many of the mountainous areas of Mexico.

Pimiento

is a heart-shaped, deep red pepper, about the size of a child’s fist.

Contrary to popular opinion, it is not always sweet. It is used when only a mild bite is desired in a dish.

It is good for stuffing as it has a thick skin and heavy flesh.

The pimento is fleshy, resembling a meaty tomato when it comes out of a can.

The first American pimento was grown in Spalding County, Georgia, in 1911; but it proved to be of an inferior quality. Seeds shipped from Spain led to the now known “Perfect Pimento”.

Tepin

is even smaller than the tiny pequin. However, its size is definitely deceiving as they are extremely hot.