Capsicum annuum (Introduced)

Fruits & Vegetables Week: Capsicum annuum, bell peppers:
Capsicum annuum, the bell peppers with large fruits, almost as long as broad, green when unripe and turning orange, yellow or red when mature. Bell pepper or sweet pepper fruit is frequently consumed in its unripe form, when the fruit is still green. Green as well as ripe fruits are also used as salad and pizza toppings.

– we get these three colors vegetable paper and al of them are used in the kitchen. There are other colors too. Read: http://en.wikipedia.org/wiki/Capsicum
In this vegetable and fruit week I was reading more information on the net as well. Strangely there is more and detailed information and also more fotos in german wiki than engl. wiki. So if you look for information try the german language too. You will see more fotos there.

– I used to grow these vegetable in pots.  Now I am thinking  of buying the seeds after seeing the photos sent by you.

This type of chilli is  famous for  preparation of  bajji (a kind of snack) in Karnataka. This is called bajji menasinakayi in Kannada.

Flora of Haryana: Capsicum annuum L from CCSHAU Hisar:
Capsicum annuum L from CCSHAU Hisar
Solanaceae

Capsicum annuum

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Solanaceae Week: Capsicum annuum, the Jalapeno chilli pepper:
Capsicum annuum, the Jalapeno chilli pepper, prounced Halapeno is a medium sized chilli pepper with a warm burning sensation whe eaten. It is often pickled and a favourite component of Jalapeno pizzas. Very common in Delhi, USA and elsewhere. It is somewhat swollen but longer than broad, smaller than bell peppers. 

I have been wondering about these chillies in Northeast where each hotter than the other chillies are being produced-apparently on their own, such as Naga Chilli, Raja Chilli, Bhoot Jolokia etc.
Since chillies have been an introduced species into India, what are the ancestors of these hot chillies and are these indigenous to the North east India region, and if not, then how and when were these introduced. Were all these chilli species introduced by only one country Portugal or were there others?
I am mystified because only in these regions are these very very hot fiery chillies found and nowhere else in India, where only hot and mild chillies are found.
Further, in Bangalore two varieties of chillies used to be commonly sold by vegetable sellers, the milder longer variety and the shorter, fiery variety that was known as ‘Turki’ mirchi. These Turki chillies were considered not only as fiery as the Turks who ruled over Mysore-Bangalore, but were also thought to have been brought by them.
Also mild chillies that are a fiery red only are the Guntur chillies and the Kashmiri chillies. So a whole variety of chillies are there in the country, and I wonder did the ancestors of these varied chillies come into the country, and that too selectively to some places only, and how did all these varieties come in and spread.
Looking forward to hearing from you all,

All chillies belong to the same species Capsicum annuum. Earlier short erect hot chillies were placed under C. frutescens, but now they are under the same species. Cultivars with different degree of hotness develop due to long time adaptation to different climates, hybridization and selection. As a rule chillies of hotter climates are hotter as compared to colder climates.

May be some variety of Capsicum annuum var. annuum

SK1646 14 Dec 2018 : 4 posts by 3 authors. Attachments (3)

Thunderball?

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I agree with you …

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