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Capsicum annuum.
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| Chilli Pepper Plant. Capsicum annuum. All Photos Courtesy: Wikipedia, the free encyclopedia. |
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| Pepper Plant Flower. Capsicum annuum. | Bell Peppers. Capsicum annuum. |
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Pepper Plant.
We wish to thank Wikipedia, the free encyclopedia for some of the information, and images on our page. We share information, images, and donate to Wikipedia. Capsicum annuum, or Pepper Plant is a species of the plant genus Capsicum native to southern North America and northern South America. Capsicum annuum is a genus, & species of perennial herbaceous plants belonging to the Solanaceae (nightshade family). This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, both mild and hot, ranging from bell peppers to chili peppers. Cultivars are descended from the wild American bird pepper still found in warmer regions of the Americas. While some growers consider it an annual, Capsicum annuum is not an annual; and in the absence of winter frosts, it can survive several seasons, and grow into a large perennial shrub. single flowers are an off-white (sometimes purplish) color while the stem is densely branched and up to 24 inches tall. While most people are not aware of this, the fruit are technically berries that may be green, yellow or red when ripe. Pepper Plants can tolerate most climates, but C. annuum is especially productive in warm and dry climates. The Capsicum annuum, or Pepper Plant species is a source of popular sweet peppers and hot chilis with numerous varieties cultivated all around the world. The peppers are named generally in line with the flavor and size of the variant. The larger, sweeter variants are called "red or green peppers", "bell peppers", or "capsicum". The smaller, hotter varieties "chillis", "chilies", or "chili peppers". The strong tast of pepper plants is caused by Capsinoid chemicals. In particular Capsaicin creates a burning sensation ("hotness"), which in extreme cases can last for several hours after ingestion. A measurement called the Scoville scale has been created to describe the hotness of peppers and other foods. The numerous varieties that have been developed are categorized in five major groups: 1) Cerasiforme (cherry peppers); 2) Conoides (cone peppers); 3) Fasciculatum (red cone peppers); 4) Grossum (bell or sweet peppers); and 5) Longum (chili or cayenne peppers). These varieties include well-known Mexican peppers such as jalape�os, serranos, and poblanos. However, some pepper varieties known as chili and cayenne peppers come from the closely related species, C. frutescens, including the Tabasco varieties used in Tabasco sauce, and the intensely spicy Habanero peppers. Although known as pepper, Capsicum annuum is not closely related to the spice known as black pepper (Piper nigrum, in the Piperaceae Family). Peppers (Capsicum annuum) are warm-season plants that grow best at temperatures of 70 to 85 �F during the day and 60 to 70 �F during the night. Peppers generally require a long growing season and grow very slowly during cool periods. Therefore, after the soil has thoroughly warmed in the spring, set out 6- to 8-week-old transplants to get a head start toward harvest. Do not plant peppers in the garden until after the last chance of frost. Start seed indoors six to eight weeks prior to this date. The mild peppers include bell, banana, pimento and sweet cherry. The hot peppers include the cayenne, celestial, large cherry, and tabasco. Bell peppers measuring 3 inches wide by 4 inches long usually have three or four lobes and a blocky appearance. They are commonly harvested when green, yet they will turn red or yellow when fully ripe. About 200 varieties are available. Other sweet peppers are conical, 2 to 3 inches wide by 4 inches long, have thick walls and are used when red and fully ripe. Banana peppers are long and tapering and harvested when yellow, orange or red. Plant Hungarian wax if a mild hot variety is desired. Cherry peppers vary in size and flavor. Usually they are harvested when orange to deep red. Slim, pointed, slightly twisted fruits characterize the hot cayenne pepper group. These can be harvested either when green or red and include varieties such as anaheim, cayenne, serrano and jalapeno. Celestial peppers are cone-shaped, � inch to 2 inches long and very hot. They vary in color from yellow to red to purple making them an attractive plant to grow. Slender 1- to 3-inch pointed tabasco peppers taste extremely hot and include such varieties as chili piquin and small red chili.
The best known sweet peppers are bell peppers, named for their bell-like shape. They have a mild, sweet flavor and crisp juicy flesh. When young most bell peppers are a rich, bright green, but there are also yellow, orange, purple, red and brown bell peppers. Red bell peppers are green bell peppers that have ripened longer and are very sweet.
The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen. It is often pickled, stuffed or used as a raw ingredient in foods.
A large, red, heart-shaped sweet pepper 3-4 inches long and 2-3 inches wide. Pimiento is Spanish for "pepper." The flesh is sweet, succulent and more aromatic than that of the red bell pepper. Pimientos are the familiar red stuffing found in green olives. Pimento is the name of the tree from which allspice comes.
Sweet Red Cherry peppers earn their name from the small, cherry-shaped fruit. These tiny peppers offer full-bodied, sweet flavor. Plants bear profusely, yielding green, medium-thick fruits that ripen to red. Cooks consider the small, fleshy peppers to be extremely good for pickling, preserving, and eating out of hand.
It�s hot enough to feel very spicy, but not so hot as to turn off the great majority of palates. And since it has more capsaicin than a jalape�o and the lower heat peppers, this is a hot pepper that goes well beyond its culinary uses. Lots of people rely on it for its health benefits through cayenne pepper supplements and skin creams among other products.
Celestial peppers arc coneshaped and taste very hot.
Celestial peppers arc coneshaped and taste very hot.
1. Determine the last expected spring frost date for your area. Plan to plant your Pepper plants after that date. 2. Cultivate your planting area to break up any hard soil, keeping your rows about 3 feet apart. Pepper varieties prefer well-draining, loose soils with plenty of organic matter. 3. If a soil test has not been taken, make a preplant application of 5-10-10 at the rate of 3 pounds per 100 square feet. Use a starter solution for transplants, and sidedress cautiously after the first fruit reach about the size of a dime using three tablespoons of 33-0-0 per 10 feet of row). Sidedress cautiously until a large number of peppers are set. Too much nitrogen before fruit set causes all foliage and no fruit. After fruit set, fertilize regularly using a complete fertilizer. Soil pH should be 5.8 to 6.5 for best growth. 4. Purchase certified Pepper plants from your local garden center or nursery. 5. Peppers should be spaced 12 inches apart in the row. Rows should be 3 feet apart. Pimento peppers require 18 to 24 inch spacing in the row. Rows should be 42 inches apart. Select a well-drained, loamy or sandy loam soil for planting. Avoid areas that have had eggplant, tobacco, pepper or Irish potato planted in the previous year. 6. Add about 3 more inches of soil once the pepper plants start emerging. Apply a layer of organic mulch to help maintain soil temperatures and to prevent weeds from growing. 7. Water your peppers once or twice a week when the soil feels dry to the touch. Do Not Spray Water On Your Plants. Peppers have shallow root systems so they only need a light watering to maintain constant soil moisture. Water sufficiently to moisten the soil to a depth of at least 6 inches. The critical period for moisture is during fruit set and fruit development. Mulching can help to provide uniform moisture, conserve water and reduce weeds. 8. Monitor your pepper plants for disease and pest problems. Potatoes grown in by spraying water in Arizona, often suffer from late blight, which can be treated with a fungicide. Control common pests such as snails, potato tubermoth and aphids by sprinkling nontoxic diatomaceous earth around the affected Pepper plants. 9. Peppers should be ready for harvest in about 70 to 85 days after transplanting. When starting from seed, expect 100 to 120 days to maturity. Harvest sweet peppers when they reach full size, the fruit walls are firm, and the peppers are still in the green or yellow state. The stems of pepper plants are brittle. When harvesting the fruit, cut the stems instead of pulling, to avoid breaking branches. Varieties turn from green to red, yellow or chocolate when allowed to mature on the plant. Bell peppers can be left on the plant to turn color; however, they should be picked as soon as they change color. Hot peppers, except for jalapenos, are allowed to ripen and change colors on the plant. Jalapeno peppers should be harvested when the fruit turn black-green. Entire plants may be pulled and hung just before full frosts. Yields are smaller for hot peppers.
Reduce disease problems by:
Pests Of Pepper In Arizona:
Insects that may be a problem include European corn borer, corn earworms and armyworms. Many disease problems can be avoided by using certified disease-free seed and transplants. Do not use tobacco products near peppers, since tobacco mosaic virus can be readily spread from tobacco. The two most troublesome diseases of peppers in the home garden are bacterial wilt and bacterial leaf spot. Other disease problems include Fusarium wilt, Pythium root rot, Cercospora leaf spot, Southern blight and anthracnose (on fruit). Root-knot nematodes can also be a problem.
Beneficial Insects Of Pepper In Arizona:
Not all insects found in our gardens, & orchards are pests. Many organisms benefit the grower by eating or parasitizing pests in the orchard. These organisms are known as beneficials, natural enemies, or biological control agents. They may be native or introduced from other areas. Beneficial natural enemies (insects and mites) that may occur in our gardens, & orchards could be classified as predators or parasitoids. Predators are those that attack, kill, and feed directly on a pest (prey). Examples of common garden, or orchard predators are ladybeetles, flies, lacewings, wasps, bugs, ants, spiders, and predator mites. Parasitoids are insects that lay eggs on or in a pest (host). The developing larva lives and feeds on the host, parasitizing and eventually killing it. Examples include parasitic wasps such as the egg parasite, Trichogramma sp. Bees are a different class of beneficial insects in the garden or orchard in that they benefit the grower by aiding pollination. It is important that growers are able to recognize, identify, and conserve beneficials in their gardens, & orchards. Conservation of beneficial organisms is a basic tenet of an ecologically sound pest management strategy. Conservation or enhancement of beneficials can be achieved through judicious use of pesticides such as spraying only when and where needed, accurate timing of sprays, and selecting pesticides that are least toxic to beneficials. For Example: Many growers now place colonies of the Blue Orchard Mason bees in their orchards to pollinate their crops for maximum production.
Quick Notes:
Type: The fruit are technically considered berries.
Height: About 2 - 3 feet.
Spread: About 3 - 5 feet wide.
Flowers: White or occasionally purple. The flowers have 5 lobes, 5 stamens, and are 1 inch in diameter. The flowers have 6 fused petals, � inch across, with bright yellow, sometimes bluish stamens. Flowers grow on stalks in clusters or singly at the end of stems or branches.
Blooming Time: Spring.
Fruit: The fruits are green to purplish,
Leaves: The green leaves are oblong to lance-shaped with wavy edges. The leaves are 1 to 4 inches long by 1 inch wide.
Elevation: 0 - 6,000 feet. Yes, some varieties will grow over 6,000 feet, but they are only ones which mature early.
Hardiness:
Soil pH requirements:
Light: Full Sun.
Habitat: Mulched areas. Well-drained soil with a 5.8 and 6.5 pH. According to Clemson University.
Native: Native to southern North America and northern South America.
Miscellaneous: In Yarnell, Arizona. Hardy Temp: 15 - 34�F. Attractive to bees, butterflies, and/or birds. Water regularly; do not overwater.
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