variety, includes an average of 25 species and has
its center of origin in the tropical and subtropical
regions of America, probably in the Bolivia-Peru
area, where have been seeds of ancestral forms of
more than 7,000 years, and from where it would have
been scattered to all America.
At least five of their species are cultivated in
greater or smaller degree but, in the world-wide
scope, almost the totality of the production of
Chili and pepper is given by a single species,
Capsicum annuum. This tends to confuse because from
this species there are two different products for
the consumer are generated: Chili (of arawak axi) or
hot fruit, and non hot pepper (of pepper, by mistake
of C. Colo'n) or fruits. The Spanish terms pimentón
and paprika must be reserved for the dry and ground
product of the species.
necessary to emphasize that other species of the
variety exist whose fruit or product also is
denominated Chili. These species of more precise
interest are chinense Capsicum, whose to cultivate "Havanan"
it produces the Chile hotter than it is known,
Capsicum frutescens, whose to cultivate "Tabasco"
very it is used for the elaboration of hot sauce and
pickles, Capsicum baccatum, whose product is known
as Chile Andean and widely is cultivated in the high
plane zones, and Capsicum pubescens, whose to
cultivate "Rocoto" (Apple tree and Seven Broths are
synonymous) it is very appreciated by his flavor and
hotness in diverse regions of America.
After the discovery of America all these species,
mainly Capsicum annuum, have been taken to different
regions from the world and quickly they have passed
to be the main "spice" or condiment of typical meals
of many countries, reason why their culture,
although reduced generally in surface, is extended
widely, being Chinese, the United States and Mexico
the main producers in the world-wide scope.