Peppers are among the most widely used spices and vegetables in global cuisine. From the fiery heat of habaneros to the sweetness of bell peppers, the diversity within the pepper family is immense.
Botanically, peppers belong primarily to the genus Capsicum (not to be confused with Piper nigrum, the source of black pepper). This article explores the historical origins, domestication, and classifications of key pepper species with their botanical names.
1. Capsicum annuum – Bell Peppers, Jalapeños, Cayenne, Paprika, and more
Botanical Name: Capsicum annuum
Origin: Central Mexico
Capsicum annuum is the most common species and includes a wide range of pepper types, from sweet bell peppers to hot chili varieties like cayenne and jalapeños. Archaeological evidence suggests its domestication began over 6,000 years ago in Central Mexico. It later spread across the Americas, and following the Columbian Exchange in the 15th and 16th centuries, it was introduced to Europe, Africa, and Asia.
2. Capsicum chinense – Habanero, Scotch Bonnet, and Ghost Pepper
Botanical Name: Capsicum chinense
Origin: Amazon Basin (not China, despite the name)
This species is known for producing some of the hottest peppers in the world, such as the habanero and the infamous ghost pepper (Bhut Jolokia). The name chinense is a misnomer, as it was mistakenly thought to originate from China. It was actually domesticated in the Amazon Basin and spread through the Caribbean and Central America.
3. Capsicum frutescens – Tabasco and Bird’s Eye Chili
Botanical Name: Capsicum frutescens
Origin: Northern South America and Southern Central America
This species includes the fiery Tabasco pepper, which is famously used in the iconic Tabasco sauce, and the African Bird’s Eye Chili (also known as piri piri). It is a shrubby plant and often grows as a perennial in tropical climates. The species spread through Portuguese explorers who introduced it to Africa and Asia in the 16th century.
4. Capsicum baccatum – Aji Peppers
Botanical Name: Capsicum baccatum
Origin: Andes region (Peru, Bolivia)
Capsicum baccatum includes the Aji Amarillo, a staple in Peruvian cuisine. It is less commonly found outside South America but plays an important role in Andean agricultural heritage. Its distinctive fruity flavor and moderate heat make it unique among chili varieties.
5. Capsicum pubescens – Rocoto
Botanical Name: Capsicum pubescens
Origin: Andes (Bolivia, Peru)
Known for its thick walls, black seeds, and hairy leaves (hence pubescens), the Rocoto pepper is an ancient species cultivated for thousands of years. Unlike other species, it is better suited for cooler highland climates. It remains a traditional crop in Andean regions but is rare in commercial agriculture.
6. Piper nigrum – Black Pepper (Not a Capsicum)
Botanical Name: Piper nigrum
Origin: Western Ghats, India
Although often referred to as “pepper,” black pepper comes from a completely different family: Piperaceae. Indigenous to India, Piper nigrum has been a cornerstone of the global spice trade for over two millennia. Its dried fruits (peppercorns) yield black, white, and green pepper, depending on the processing method.
Global Dissemination of Peppers
The global spread of Capsicum peppers was largely facilitated by European exploration and colonial trade routes after the Columbian Exchange. Today, peppers are cultivated worldwide and play a central role in the cuisines of countries such as India, Thailand, Nigeria, Mexico, and Hungary.
The vast array of pepper species reflects a rich history of domestication, cultural exchange, and agricultural adaptation. From the indigenous peoples of the Americas who first cultivated wild varieties, to the global cuisines that now depend on them, peppers have evolved into one of the most influential groups of plants in the world of food.
Whether for heat, color, flavor, or medicinal uses, the diverse species of Capsicum and the Piper genus continue to connect people across continents—through spice.
