Capsicum annuum

Capsicum annuum — the species behind most sweet and chilli peppers, domesticated in the Americas and carried worldwide by the Columbian Exchange. The botanical home of our pepper range.

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Capsicum annuum — sweet and chilli peppers

Capsicum annuum is the species that gives us most of the world's peppers — from mild, juicy bells to fiery chillies — a tender member of the nightshade family (Solanaceae). A single species of astonishing range, it underpins both our sweet pepper and chilli pepper ranges within the wider pepper collection.

History & origin

Peppers were first domesticated in Central and South America thousands of years ago, where chillies were a culinary and cultural staple long before recorded history — archaeologists have traced their use back many millennia. Following Columbus's voyages at the end of the 15th century, Capsicum annuum spread with extraordinary speed along trade routes across Europe, Africa and Asia, a movement known as the Columbian Exchange.

In just a few generations the pepper transformed cuisines that now seem unimaginable without it — Hungarian paprika, Indian and Thai curries, Korean and Sichuan cooking all built around a New World plant. The heat itself comes from capsaicin, a compound the plant evolved to deter mammals while encouraging birds, which are unaffected by it, to spread its seeds far and wide.

Botanical characteristics

Though grown as an annual in cool climates, Capsicum annuum is naturally a tender perennial, forming bushy plants hung with fruit in every imaginable colour and shape. The same species covers a remarkable spread — sweet blocky bells, long pointed ramiro, smoky paprika, and searing cayenne and jalapeño are all Capsicum annuum, differing mainly in size, sweetness and capsaicin. Fruit ripens through green to red, yellow, orange, purple or chocolate, growing sweeter and hotter as it colours. Compact and ornamental types do especially well in our container range and shine among our fruiting vegetables.

Growing Capsicum annuum from seed

Peppers reward an early start and steady warmth. Sow indoors in late winter or early spring, keep the compost warm (around 20–25°C) for reliable germination, and grow the young plants on in good light. Pot them on as they fill their containers, and move them to a greenhouse, polytunnel or the sunniest, most sheltered spot outdoors once the nights warm up. Feed with a high-potash fertiliser once the first fruit sets to fuel a long, heavy crop. The germination guide and vegetable sowing calendar help you time it right.

Ready to grow peppers? Browse sweet or hot varieties, or learn the basics first.

Related categories: Sweet Peppers · Chilli Peppers · All Peppers · Fruiting Veg · All Vegetables

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Frequently Asked Questions

What is Capsicum annuum?
It is the species that covers most sweet peppers and chillies, a tender plant in the nightshade family.

Where do peppers originate?
From Central and South America; they spread worldwide after Columbus, in what is known as the Columbian Exchange.

Are sweet peppers and chillies the same species?
Largely yes — most sweet peppers and chillies are both Capsicum annuum, differing mainly in heat.

What makes chillies hot?
A compound called capsaicin, which the plant evolved to deter mammals while letting birds spread its seeds.

How do I grow peppers from seed?
Sow early indoors in warmth, then grow on under cover or in the sunniest, warmest spot you have.