Capsicum annuum L.

Chili pepper (Capsicum annuum) is an annual shrub 1-2.5 meters tall of the Solanaceae family, originating from tropical America, used as a spicy seasoning since 3,000 years before the common era. The bioactive content of its spicy fruit has pharmacological effects, one of which is as a natural pain reliever. The many varieties of chili pepper that now exist also make it popular as an ornamental plant, besides being believed to aid digestion and boost appetite.

Chili pepper can grow in lowlands and mountainous areas up to 2,000 m above sea level, tropical climates with temperatures around 16-23 °C, pH around 5.5-6.8. In Indonesia it is generally cultivated from coastal to mountainous areas.

• Roots taproot, with many shallow lateral roots.
• Stem woody, cylindrical, many branches.
• Leaves single, oval shape with a tapering tip, pinnate venation.
• Flowers trumpet-shaped, white and purple in color.
• Fruit green and yellowish-white (before ripening) and red or yellow (ripe), flesh in dry segments without juice.

• Propagated generatively (by seed), seeds from a healthy parent plant.
• Soak seeds in warm water (6 hours).
• Plant seeds at a depth of 1.5 cm. Cover again with growing medium.

Capsaicin, dihydrocapsaicin, flavonoids, carotene, capsorubin, zeaxanthin, cryptoxanthin, phenolics (lutein, capsaicinoids, quercetin), alkaloids, terpenoids, steroids, saponins.

Treats rheumatism, canker sores, toothache, influenza, boosts appetite, antiseptic, kills cancer cells, aids digestion, improves brain performance, relieves stress, prevents obesity, helps weight loss, helps red blood cell formation.

Not yet available.

Capli (Aceh), Lacina (Batak Karo), Lombok, Mengkreng (Java), Cabi (Lampung), Lombok, Sabrang (Sunda), Rica (Manado), Tabia (Bali).