ABSTRACT
Most cultivated species and varieties of Capsicum originate from 5 species: Capsicum annuum - sweet pepper, hot pepper, ornamental pepper, cayenne (Figures 87 and 88) C. frutescens - hot pepper, Tabasco pepper, Thai pepper C. chinense - habenero pepper (scotch bonnet) (Figures 89 and 90), red savina C. baccatum C. pubescens
Within Capsicum annuum there are 5 main groups: Group 1 (Cerasiforme) – ornamental cherry peppers Group 2 (Conoides) - ornamental cone-shaped peppers Group 3 (Fasiculatum) – ornamental red chili Group 4 –(Grossum) – Bell peppers, sweet peppers, green or red wax peppers Group 5 (Longum) – spice peppers, cayenne pepper, chili pepper
C.annuum var. aviculare. The Pequin (chilipiquin, turkey pepper, grove pepper) that grows in Florida, Texas and Mexico is also very “hot”. The degree of “hotness”of Capsicum species has been quantitated using the Scoville test, and correlates well to the quantity of capsaicinoids in the pepper as determined by high performance liquid chromatography.2,3
Toxic Principle and Mechanism of Action Capsaicin, and to a minor extent 4 other naturally occurring derivatives of capsaicin are the major irritants found in Capsicum species. Highest concentrations of the capsaicinoids are found in the fruits and especially in the seeds. Capsaicin appears to block axons by depleting nerve terminals of the neurotransmitter substance P. In so doing, capsaicin causes functional sensory nerve impairment, and has found medicinal use in helping modify chronic pain.4
