Capsicum, cayenne pepper and chilies are all names given to members of the various Capsicum species and varieties used extensively in foods.
The names are legion and often very local (particularly in Mexico) so that considerable confusion arises over what is meant in a formulation by the term “cayenne pepper”; to some users it is particularly hot and to their relatively mild, depending upon the regional source of the capsicum used.
The genus Capsicum is widely distributed and exists in innumerable sizes, shapes, colors and levels of pungency; but the fruits can be roughly divided into main groups:
a. The large fleshy fruits of Capsicum annuum, L.
b. The small fruited Capsicum minimum, Roxb, or C. frutescens, L.
The least pungent varieties are the large fleshy red and green peppers which are not unlike a tomato and used more as a flavorful vegetable than as a spice.
Paprika is also at this end of the scale although some varieties may indeed be slightly pungent.
The most pungent are the very small fruits of C. frutescens which are also widely known as African Chilies.In between these two extremes there is a whole spectrum of varieties. It would be something of an oversimplification to say that the larger the fruit the more colorful and less pungent it is.
The larger and sweeter (less pungent) types of capsicum are generally well known and widely used in food processing and domestically.
They are often called “chili pepper” and this title, particularly in the United States, must not be confused with “chili powder” which is really a specially blended product which forms a complete piquant seasoning.
Capsicum
