Chili pepper (Capsicum annuum)

Cabai or chili pepper (Capsicum annuum) is a plant species in Solanaceae, shrub with a height of 50-100 cm, stem diameter 1-1.5 cm, dark green, broad, cultured that has high economic value and is planted in various places and the season depends on the variety.

C. annuum has bright green petioles and 4-5 cm long. The leaves are lanceolate, 6-13 cm long, 1-3.5 cm wide, alternating layout, tapered tip, tapered base, smooth surface, flat edge, a main bone in the middle and 3-5 minor bones sideways.

The upper leaf surface is dark green, while the lower surface is light green. Young leaves are light green while old leaves are dark brown to black. Flowers face down, green petals and 5-6 white crowns.

Fruit facing down, long tube-shaped, pointed tip, ripe fruit has a length of 11-23 cm, diameter 1-1.7 cm. Young fruit is dark green, then turns reddish brown and turns red when ripe and has a very spicy taste. The seeds are 3-4 mm in size, yellowish white when young and dark brown when ripe.

Chili pepper is rich in vitamins A, C and E. Widely used as fresh vegetables, cooking spices, herbs, ingredients for sauce, grapes, traditional medicines and ornamental plants. High economic value produces new cultivars that have certain advantages according to industry needs.

At least three main varieties are Capsicum annuum var. annuum, Capsicum annuum var. conoides and Capsicum annuum var. glabriusculum. It grows well at an altitude of 300-400 m, pH 6.0-7.0, temperature 15-30C with a maximum of 40C and a minimum of 8C and low rainfall.

Kingdom: Plantae
Phylum: Tracheophyta
Subphylum: Angiospermae
Class: Magnoliopsida
Order: Solanales
Family: Solanaceae
Subfamily: Solanoideae
Tribe: Capsiceae
Genus: Capsicum
Species: Capsicum annuum
Varieties: Capsicum annuum var. annuum, Capsicum annuum var. conoides and Capsicum annuum var. glabriusculum

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