Overview

Pepper, in the context of this profile, refers to Capsicum annuum, the most widely cultivated species of the genus Capsicum. This species includes a vast range of domesticated chile peppers and sweet bell peppers, native to southern North America and northern South America [1]. The flavor profile varies dramatically by variety, from the grassy sweetness of bell peppers to the sharp, fruity heat of cayenne and jalapeño.

Origin and history

Capsicum annuum, along with C. frutescens and C. chinense, evolved from a common ancestor in the northwest Brazil-Colombia area [1]. Domestication occurred independently in multiple regions of Mesoamerica and South America. C. annuum became the most extensively cultivated species globally, spreading from the Americas through Spanish and Portuguese trade routes after the 15th century. The Manila Galleon trade (1565–1815) carried chile peppers from Acapulco to the Philippines, from where they spread throughout Asia [2]. Today, C. annuum is the foundation of countless cuisines worldwide.

Varieties and aliases

  • Bell pepper (sweet, blocky, no heat)
  • Jalapeño (medium heat, thick flesh)
  • Serrano (hotter than jalapeño, thinner flesh)
  • Cayenne (long, thin, hot; often dried and ground)
  • Poblano (mild, dark green, heart-shaped; dried form is ancho)
  • Anaheim (mild, long, light green)
  • Chile de árbol (small, hot, pointed)
  • Peperoncini (mild, pickled Italian variety)
  • Aleppo pepper (sun-dried, coarsely ground, moderate heat, fruity; from Aleppo, Syria) [2]
  • Kampot pepper (PGI-protected peppercorn from Cambodia; note: this is Piper nigrum, not Capsicum, but appears in the same catalog context) [2]

Culinary uses

Capsicum annuum varieties are used fresh, dried, roasted, pickled, and ground into powder or paste. In Mexican cuisine, poblanos are roasted and peeled for rajas (strips) in tamales and cream sauces; jalapeños are used fresh in salsas or pickled as escabeche; dried anchos and guajillos form the base of moles and adobos. In Korean cooking, gochugaru (red pepper flakes) and gochujang (fermented paste) are essential to kimchi, stews, and marinades [2]. In Sichuan cuisine, dried chiles are fried in oil to build the signature mala profile. In Cambodian cooking, Kampot pepper (though Piper nigrum) is central to lok lak and other dishes [2]. In Arabic and Armenian pantries, Aleppo pepper is used as a moderate-heat, fruity finishing spice on meats, dips, and rice [2].

Cross-cuisine context

Pepper (Capsicum annuum) is one of the most globally distributed ingredients, with analogues in nearly every cuisine represented on the platform. The closest Mexican analogue is the chile itself, which is foundational to Mexican cooking in fresh, dried, and smoked forms. In Korean cuisine, gochugaru and gochujang serve a similar role as heat-and-color base ingredients. In Sichuan cuisine, dried Capsicum chiles are paired with Sichuan peppercorn (Zanthoxylum) to create the mala sensation. In Filipino cooking, siling labuyo (a Capsicum frutescens variety) provides heat in vinegar-based sawsawan and stews [2]. In Peruvian cooking, ají amarillo, ají panca, and rocoto (the latter a C. pubescens) are central to the national repertoire [2]. In Arabic and Armenian cooking, Aleppo pepper functions as a moderate-heat, fruity finishing spice with no direct heat-level analogue in Mexican dried chiles, which tend toward either mild (ancho) or very hot (chile de árbol) [2].

Where in LA

Maui Fresh International, a wholesale distributor based at the Los Angeles Wholesale Produce Market in Vernon, CA, supplies peppers and tomatoes grown by the Clouthier family in the Sinaloa Valley, where they have farmed for over 60 years [3]. The company operates at wholesale scale and does not sell directly to consumers.

Notes for cooks

  • Heat level in Capsicum annuum is measured in Scoville Heat Units (SHU). Bell peppers register 0 SHU; jalapeños range 2,500–8,000 SHU; cayenne ranges 30,000–50,000 SHU. Capsaicin concentration is highest in the white pith (placenta), not the seeds.
  • Dried chiles should be toasted briefly in a dry pan to release oils before rehydrating or grinding. Over-toasting produces bitterness.
  • Fresh peppers store best in a paper bag in the refrigerator crisper drawer. They lose moisture quickly; use within one week for peak texture.