Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 34. Chapters: Adjuma, Aji dulce, Aleppo pepper, Anaheim pepper, Banana pepper, Bell pepper, Bird's eye chili, Bishop's Crown, Capsicum annuum var. glabriusculum, Capsicum baccatum, Capsicum pubescens, Cascabel chili, Cayenne pepper, Chile de arbol, Cubanelle, Datil pepper, Fatalii, Fresno pepper, Guajillo chili, Guntur Sannam, Habanero chili, Hungarian wax pepper, Italian sweet pepper, Jalapeno, List of Capsicum cultivars, Madame Jeanette, Medusa pepper, Naga Bhut Jolokia, Pasilla, Peperoncini, Peppadew, Pequin pepper, Peter pepper, Pimiento, Piri piri, Poblano, Santa Fe Grande pepper, Scotch bonnet (pepper), Serrano pepper, Shishito, Tabasco pepper. Excerpt: There are four or five major species of cultivated Capsicum, and within those species are several "taxonomic varieties." The species and varieties include many economically important cultivars with different shapes, colours, and flavours that are grown for different purposes. Some confusion has resulted from the legal term "plant variety," which is used interchangeably with "cultivar" (not with "taxonomic variety"). Major species and their taxonomic varieties: Capsicum baccatum, which includes aji amarillo, aji limon and criolla sella. Capsicum chinense, which includes habanero. Sometimes included within C. annuum.Capsicum pubescens, which includes rocoto.Capsicum frutescens is sometimes distinguished as a species separate from C. annuum, while other botanists consider it and Capsicum annuum to be conspecific. Capsicum annuum is a species native to South America, that is cultivated worldwide. Its forms are varied, from large to small, sweet to sour, very hot to bland. Despite being a single species, C. annum has many forms, with a variety of names, even in the same language. In American English it is commonly known as the chili pepper, although not all varieties would be recognized by most speakers under this name. In British English, the sweet varieties are called peppers and the hot varieties chillies, whereas in Australian English the name capsicum is commonly used for bell peppers exclusively and chilli is often used to encompass the hotter varieties. The plant is a perennial subshrub, with a densely branched stem. The plant reaches 0.5 1.5 m (20 60 in). Single white flowers develop into the fruit which is green when unripe, changing usually to red, although some varieties may ripen to yellow, brown, or purple. The species are grown in temperate climates as an annual, but they are especially productive in warm and dry climates. These have a distinctive, fruity flavor, and are commonly ground into colorful powders for use in cooking, each identified by its color.