Cayenne Pepper, Red Capsicum, Sweet Pepper
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Capsicum has the highest diversity of shapes and is the most common and extensively grown of the chilli species. Although Annuum means annual it is actually a perennial in areas where the temperature remains between 15 - 30C (60-85F) all year. Wild ancestors of this species are believed to have evolved in Southern Brazil and Bolivia but were cultivated by man around 6,100 years ago. In the UK this species has been classified as follows: the hot varieties are called chillies and the sweet varieties are called red or green peppers. But modern breeding has confused this with the introduction of hot Bell peppers and sweet Jalapenos.
Harvest when the fruits have ripened to red, orange, yellow, brown or even brownish-black or leave to dry on the shrub. Protect against intense sun expose especially during hot summers when the fruit is maturing. Fruit can be collected during the Autumn
Sow during spring and summer and space of 30 - 40 cm apart. Sowing depth between 10 - 15 mm. Germination takes 10 - 18 days.
Capsicums are heavy feeder, follow with legumes.
When grown as an ornamental, planting in a container is a good choice. Repot every 2 years or when the current pot is too small for your plant.
Repels harmful insects
Paprika is good in insecticide recipes.
Central and South America
Warm to hot
Full Sun, Partial Shade, Partial Sun
Loam, Sand, Compost
Soil PH preference
Neutral, Acid, Alkaline
Huge chillies that have a sweet flavour, good for drying and grinding into Paprika powder. Use fresh for salads with a more intense flavour than ordinary salad peppers.
Can be eaten raw in salads or cooked in a variety of dishes from soups to stews
Blossom end rot. Leaves can be prone to scorching when wet in bright sunlight.