The Main Plant entry for Peppers (Capsicum)

"Capsicum is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas where they have been cultivated for thousands of years. In modern times, it is cultivated worldwide, and has become a key element in many regional cuisines. In addition to use as spices and food vegetables, capsicum has also found use in medicines.

The fruit of most species of Capsicum contains capsaicin (methyl vanillyl nonenamide), a lipophilic chemical that can produce a strong burning sensation (pungency or spiciness) in the mouth of the unaccustomed eater. Most mammals find this unpleasant, whereas birds are unaffected. The secretion of capsaicin protects the fruit from consumption by mammals while the bright colors attract birds that will disperse the seeds.

In the United States and Canada, the common heatless species is referred to as "bell peppers", "sweet peppers", "red/green/etc. peppers", or simply "peppers", while the hot species are collectively called "chile"/"chiles", "chili"/"chilies", or "chili"/"chile peppers" (one L only), "hot peppers", or named as a specific variety (e.g., banana pepper)."

Taken from wikipedia's page at: http://en.wikipedia.org/wiki/C...

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Peppers are a popular home grown item in the vegetable garden. Surely there is a variety to suit everyone. I like to grow bell peppers for stuffing and eating fresh and the sweet frying types for stir fries. I stay away from any hot pepper varieties.

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