Capsicum frutescens

{{speciesbox

|image = Tabasco peppers.JPG

|image_caption = Tabasco peppers

|genus = Capsicum

|species = frutescens

|status = LC

|status_system = IUCN3.1

|status_ref = {{cite iucn |author=Azurdia, C. |author2=Aguilar-Meléndez, A. |author3=Cerén-López, J. |author4=Contreras, A. |author5=Menjívar, J. |year=2020 |amends=2017 |title=Capsicum frutescens |volume=2020 |page=e.T110057309A172968369 |doi=10.2305/IUCN.UK.2020-2.RLTS.T110057309A172968369.en |access-date=21 May 2025}}

|authority = L.

}}

Capsicum frutescens is a wild chili pepper having genetic proximity to the cultivated pepper Capsicum chinense native to Central and South America.{{Cite journal|last1=Carvalho|first1=S. I. C.|last2=Ragassi|first2=C. F.|last3=Bianchetti|first3=L. B.|last4=Reifschneider|first4=F. J. B.|last5=Buso|first5=G. S. C.|last6=Faleiro|first6=F. G.|date=2014-09-12|title=Morphological and genetic relationships between wild and domesticated forms of peppers (Capsicum frutescens L. and C. chinense Jacquin)|journal=Genetics and Molecular Research|volume=13|issue=3|pages=7447–7464|doi=10.4238/2014.September.12.11|issn=1676-5680|pmid=25222244|url=https://www.geneticsmr.com/sites/default/files/articles/year2014/vol13-3/pdf/gmr3764.pdf|doi-access=free}} Pepper cultivars of C. frutescens can be annual or short-lived perennial plants. Flowers are white with a greenish white or greenish yellow corolla, and are either insect- or self-pollinated. The plants' berries typically grow erect; ellipsoid-conical to lanceoloid shaped. They are usually very small and pungent, growing {{convert|10|–|20|mm}} long and {{convert|3|–|7|mm}} in diameter.{{Cite web|url=http://www.hear.org/pier/species/capsicum_frutescens.htm|title=Capsicum frutescens: info from PIER (PIER species info)|website=Hear.org|access-date=17 March 2022}} Fruit typically grows a pale yellow and matures to a bright red, but can also be other colors. C. frutescens has a smaller variety of shapes compared to other Capsicum species. C. frutescens has been bred to produce ornamental strains because of its large quantities of erect peppers growing in colorful ripening patterns.

Cultivars

File:Capsicum frutescens fruits green.jpg

=Varieties=

Capsicum frutescens includes the following cultivars and/or varieties:

Aji Caballero, from Puerto Rico
Wiri Wiri, from Guyana{{cite web | url=https://pdf.usaid.gov/pdf_docs/pnacy823.pdf| archive-url=https://web.archive.org/web/20061011062220/http://pdf.usaid.gov/pdf_docs/PNACY823.pdf| url-status=dead| archive-date=October 11, 2006| title=Postharvest Handling Technical Bulletin : PEPPERS| date=October 2003| website= USAID| access-date=17 March 2022}}
Cabai Rawit,{{Cite book | url=https://books.google.com/books?id=cF97F--suNAC&q=capsicum+frutescens+indonesia&pg=PA544| title=A Comprehensive Indonesian-English Dictionary| last=Stevens| first=Alan M.| date=2004-01-01| publisher=PT Mizan Publika| isbn=9789794333877| language=en}} from Indonesia,{{cite web | title=Tjabe Rawit information (German)| url= http://www.hot-pain.de/rawit| website=Hot-pain.de| date= 7 November 2009| access-date=2012-02-26}}{{Cite book | url=https://books.google.com/books?id=vmrbQE4jfYcC&q=capsicum+frutescens+indonesia&pg=PA53| title=Atlas tumbuhan obat Indonesia| date=2008-01-01| publisher=Niaga Swadaya| isbn=9789796610655| language=id}} used in hot Sambal.
Hawaiian pepper
Malagueta pepper
Piri piri, also called African Bird's Eye or African devil
Siling Labuyo, from the Philippines.
Shima tōgarashi, which means "island chili pepper", from Okinawa. It's used to make Kōrēgusu hot condiment.
Tabasco pepper, used to make Tabasco sauce
Xiao mi la pepper, literally "little rice pepper", from Yunnan province in China.

=Hybrids and landraces=

Armageddon pepper (with C. chinense)

Origins and distribution

File: Capsicum 'Siling Labuyo' (Mindanao, Philippines) 2.jpg' from the Philippines, showing the distinctive erect habit of C. frutescens fruits]]

The Capsicum frutescens species likely originated in South or Central America. It spread quickly throughout the tropical and subtropical regions in this area and still grows wild today.{{cite web|title=Capsicum frutescens|url=http://www.soilmates.com/Fruits/The_Chiles/Capsicum_frutescens/capsicum_frutescens.html|work=The Chillies|publisher=SoilMates|access-date=8 May 2011|archive-date=4 March 2008|archive-url=https://web.archive.org/web/20080304013833/http://www.soilmates.com/Fruits/The_Chiles/Capsicum_frutescens/capsicum_frutescens.html|url-status=dead}} Capsicum frutescens is native to Central America and Northern and Western South America. C. frutescens may be related to C. chinense.{{cite book|last1=Russo|first1=Vincent M.|title=Peppers: Botany, Production and Uses|date=2012|publisher=Centre for Agriculture and Bioscience International|isbn=9781845937676|pages=17|url=http://www.cabi.org/cabebooks/ebook/20123048662|access-date=17 May 2017}}

Uses

=Ethiopia=

Image:Capsicum frutescens 'Hidalgo' 002.JPG

According to Richard Pankhurst, C. frutescens (known as barbaré) was so important to the national cuisine of Ethiopia, at least as early as the 19th century, "that it was cultivated extensively in the warmer areas wherever the soil was suitable."{{cite book | last=Pankhurst | first=Richard | series=Thomas Leiper Kane Collection (Library of Congress Hebraic Section) | title=Economic history of Ethiopia, 1800-1935 | publisher=Haile Sellassie I University Press | publication-place=Addis Ababa | year=1968 | oclc=65618 | page=193}} Although it was grown in every province, barbaré was especially extensive in Yejju, "which supplied much of Showa as well as other neighbouring provinces". He singles out the upper Golima River valley as almost entirely devoted to cultivating this plant, where thousands of acres were devoted to the plant and it was harvested year-round.{{sfn|Pankhurst|1968|p=194}}

=India=

This pepper is common in eastern and southern India where it grows readily in a favorable climate. It is known locally by various common names.It is called 'kantharimulaku' in Malayalam.{{cite web|url=http://floraeasternghats.ces.iisc.ac.in/herbsheet.php?id=3628&cat=4|title=Digital Flora of Eastern Ghats - IISc|access-date=2019-11-14|archive-date=2020-08-11|archive-url=https://web.archive.org/web/20200811105609/http://floraeasternghats.ces.iisc.ac.in/herbsheet.php?id=3628&cat=4|url-status=dead}}

=Philippines=

Siling labuyo, the local cultivar of C. frutescens in the Philippines, developed from plants introduced during the Spanish colonial era. The fruits are widely used for making traditional dips (sawsawan), spiced vinegar (like sinamak), and condiments like palapa. They are also commonly added to various dishes. The leaves are also eaten as a leafy vegetable, most notably in the soup dish tinola.{{cite book|author1=DeWitt, D. |author2=Bosland, P.W. |year=2009|title=The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking|publisher=Timber Press|isbn=978-0881929201}}{{cite web |last1=Ponseca |first1=Nicole |last2=Trinidad |first2=Miguel |title=Filipino-Style Spiced Vinegar |url=https://www.epicurious.com/recipes/food/views/filipino-spiced-vinegar-pinakurat |website=epicurious |access-date=January 10, 2022}}{{cite web |title=PINAY LIFESTYLE: Filipino dishes not complete without the "sawsawan" (dips) - The Complete "Sawsawan" Guide: Bulacan, Philippines |url=https://filipinawomensnetwork.org/epahayagan/the-complete-sawsawan-guide-bulakan-philippines |website=Filipina Women's Network |date=19 March 2015 |access-date=January 10, 2022}}{{cite web |title=A Guide to Filipino Sawsawan (Dipping Sauces) |url=https://primer.com.ph/tips-guides/2019/06/13/a-guide-to-filipino-sawsawan-dipping-sauces/ |website=Primer |access-date=January 10, 2022}}

Image:Kapsaicyna.svg, the main chemical substance responsible for the hot sensation]]

Pests

Helicoverpa assulta is one of very few insects that can successfully feed on the red pepper because it can tolerate capsaicin.{{Cite journal|last1=Ahn|first1=Seung-Joon|last2=Badenes-Pérez|first2=Francisco R.|last3=Heckel|first3=David G.|date=September 2011|title=A host-plant specialist, Helicoverpa assulta, is more tolerant to capsaicin from Capsicum annuum than other noctuid species|journal=Journal of Insect Physiology|volume=57|issue=9|pages=1212–1219|doi=10.1016/j.jinsphys.2011.05.015|pmid=21704632|bibcode=2011JInsP..57.1212A }}