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Chili peppers of varied colours and sizes: green bird's eye, yellow Madame Jeanette, red cayenne. Chili peppers, also spelled chile or chilli (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ⓘ), are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.
New Mexico chile or New Mexican chile (Scientific name: Capsicum annuum 'New Mexico Group'; Spanish: chile de Nuevo México, [3] chile del norte) [4] is a cultivar group [5] of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México. [6]
Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, [5] is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America.
The fruit (botanically a berry) of Capsicum plants has a variety of names depending on place and type. The more piquant varieties are called chili peppers, or simply chilis. The large, mild form is called bell pepper, or is named by color (green pepper, green bell pepper, red bell pepper, etc.) in North America and South Africa, sweet pepper.
Also known as "Korean Dark Green", "Korean Long Green", "Korean Red" or "Korean Hot" Medusa: Ornamental It is a sweet, ornamental chili pepper which grows upright and has brightly colored fruit. Mirasol: Mexico 2,000–5,000 [25] SHU: The dried form of the Mirasol chili is called guajillo, [26] and is used to make a red sauce used for tamales ...
They are rarely used as in their ripe form, and are used almost exclusively to produce green chile. In common with most New Mexico chile cultivars, Big Jim chiles are somewhat variable in their fruiting, and produce individual peppers of varying heat, with most of the peppers being very mild (500 SHU), and an occasional medium pepper (3,000 SHU ...