Capsicum - Plant Encyclopedia Results

Capsicum chinense is a small shrub native to Central America that grows 2-5 ft tall. It thrives in full sun, but can tolerate some semi-shade. It produces white or off-white flowers which can be mildly irritating to the skin. This plant is a spice or herb and is cold hardy in USDA Zone 10 -12.

In cold regions, it is best to grow Capsicum chinense in pots. To do so, use a large pot with good quality soil that is well-drained and amended with organic matter such as compost. Add a layer of mulch on top of the soil to retain moisture and protect the roots in the winter. Place the pot in an area with at least 6 hours of direct sunlight per day and water regularly, allowing the top inch of soil to dry out between waterings. Fertilize once a month during the growing season with a balanced fertilizer. For winter care, move the pot inside or to a sheltered area to prevent the roots from freezing. If temperatures drop below freezing, cover the pot with a blanket or other insulating material for added protection.

Capsicum chinense and its varieties have long been used in Yucatan and Caribbean cooking to add heat to traditional dishes. One well-known cultivar of this plant is the Carolina Reaper. The pepper is red and gnarled, with a bumpy texture and small pointed tail. In 2013, it was declared the hottest chili pepper in the world by Guinness World Records.

Another unique variety of Capsicum chinense is the Biquinho Pepper. This pepper is likely an ancient hybrid of Capsicum annuum and Capsicum chinense, and is native to an area of South America where Western Brazil and Eastern Peru meet. The small, bright orange to red fruits are known for their intense habanero flavor, although they typically have little or no heat. In recent years, the Biquinho Pepper has become popular in South America, especially in Rio, and is often pickled and served as a snack with caviar. It is also a great addition to salsas, guacamoles, and Bloody Marys.

The Wiri Wiri pepper (Capsicum frutescens) is a small plant, growing from 2-5 feet tall and wide. It is best grown in full sun, but can take a semi-shade area if necessary. This bush needs regular watering, especially when the outside temperatures are high. While not the most beautiful of flowers, the Wiri Wiri produces white, off-white blooms which turn into small spicy fruits. It is both a spice and a herb, and its fruits are edible; offering a unique taste and a powerful kick. The mature plant is cold hardy at least to 30s F for a short time; making it suitable for homeowners in USDA Zone 9-11. It is an early producer of spicy fruits, with a single plant offering up to two dozen ripe peppers at a time.

The Wiri Wiri peppers offer a very unique flavor that is hard to find in other spices or herbs. The high concentration of vitamins and minerals make it a much sought after ingredient, especially for its health benefits. It is believed that Wiri Wiri peppers promote weight loss, undo nutritional deficiencies, fight fatigue, boost immunity, prevent strokes, reduce cholesterol, improve eyesight, and lower blood pressure. In a single serving, Wiri Wiri peppers are packed with three times more vitamin C, iron, and potassium than bell peppers. Whether eaten raw or cooked in your favorite dish, Wiri Wiri peppers can give a much-needed boost to any diet.

In cold regions, the Wiri Wiri pepper can be successfully grown in large pots. For best results, the pot should be fertilized several times a year and the soil should be kept moist and well aerated. In the winter months, Wiri Wiri plants should be protected by a mulch layer and kept away from cold winter winds. If the temperatures dip too low, bringing the potted pepper indoors until the weather warms is recommended.