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Capsicum annuum, flowering plant of the nightshade family (Solanaceae), widely cultivated for the hot or mild peppers of its thousands of varieties and cultivars. Capsicum annuum is the most economically important of the species in the Capsicum genus. Its common forms include bell, poblano, cayenne, pimiento (including those used to make paprika), jalapeño, serrano, and various other chili peppers. The fruits of this species are integral ingredients in the cuisines of many countries worldwide. The plant is also grown as an ornamental or as a source of medicine.
Peppers can be eaten raw, cooked, pickled, roasted, or dehydrated. Pungent chilies can be used as condiments or spices for seasoning. Some peppers are also used as colouring in some foods. Pepper extracts are used in pharmaceutical products for such conditions as arthritis and athlete’s foot. The fruits contain many phytochemicals, including vitamin C, vitamin A, flavonoids, anthocyanins, and carotenoids, as well as capsaicinoids, which are spicy components of hot peppers.
