(Capsicum annuum)
Solanaceae
family.
Peppers are high in vitamin C and range from sweet bells (left, top) to pungent jalapeno chiles (left, bottom above). The spiciness is due to the chemical capsaicin. The hottest chiles are habaneros (right, bottom above) and related scotch bonnets from the Caribbean basin. Pepper cultivar fruits mature to a characteristic color, ranging from brown or purple to red to orange to yellow. The immature fruits may be purple, green, yellow, or white, depending again upon the cultivar. There are three common cultivated species in addition to C. annuum: C. chinense (habanero types), C. baccatum, and C. frutescens (Thai and tabasco types). Peppers are native to the tropical and subtropical New World, and are related to eggplant, potato, and tomato. As subtropical and tropical plants, peppers are intolerant of subfreezing temperatures, and certain varieties will not set fruit with cool nocturnal temperatures.