Capsicum annuum (Sweet Pepper)
Botanical name: Capsicum annuum
Common names: Sweet Pepper, Chilli Pepper, Cayenne Pepper, Paprika, Ornamental pepper
Family: Solanaceae
Origin: South America
USDA Zone: 4-10
Plant form: Small
Mature height: 2-5 ft
Sun exposure: Full sun or bright light indoor
Cold tolerance: Tolerates light freezing to about 30°F for short periods (mature plants). Young plants must be protected.
Watering: Regular
Flower color: White and off-white; blue, lavender, purple
Suitable for: Outdoors in the suitable USDA zone; small gardens, containers, and indoor growing
Irritating or toxic: Irritating
Ethnomedical: Ethnomedical plant, traditionally used in folk or indigenous medicineCapsicum annuum, native to South America, is a small shrub that reaches a height of 2-5 ft. It thrives in full sun and requires regular watering. Its white and off-white flowers give way to colorful 1 to 2 inch fruits that can be black, red, white, yellow, or cream. While the plant is an irritant if touched and an ethnomedical plant, its fruit is edible and highly nutritious.
The mature plants are cold hardy at least to 30s F for a short time, making them suitable for growing in USDA Zones 4 -10. When provided with ample sunlight and water, Capsicum annuum can produce fruits throughout the summer until the first frost. Its fruits are known to be rich in vitamins, minerals, and dietary fiber. They also have a wide range of health benefits, such as improved digestion, relief from cardiovascular diseases, and boosted immunity. A single plant can produce up to 50 fruits depending on the size and health of the plant.
When growing Capsicum annuum in regions with a cold climate, it is essential to keep the pot indoors during the winter months. During these months, the pot must be placed in a warm, sunny location and watered rarely to prevent root rot. Once the summer months arrive and the danger of frost has passed, the plant should be moved outdoors where it can receive regular water and adequate sunlight.
Similar plants: Capsicum annuum (Sweet Pepper)
A typical serrano pepper plant will grow to about a foot and a half. A single plant can yield dozens of peppers and they can be harvested while they are green or red.
The serrano pepper's Scoville rating is 10,000 to 25,000. Their flavor is crisp, bright, and biting, notably hotter than the jalape o pepper, and they are typically eaten raw. Serrano peppers are also commonly used in making pico de gallo. It is also commonly used in making salsa, as the chili is particularly fleshy compared to others, making it ideal for such dishes.
It is one of the most used chili peppers in Mexico.
Broadcast seeds on the surface of soil, barely cover. Provide bright light, keep moist and warm.
Recommended Fertilizer: SUNSHINE Robusta - Rapid Growth Booster
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