• Capsicum frutescens is the plant species that produces chili peppers.Image by Flickr.com, courtesy of Mat Honan
  
  

Identification

• The plant grows as a dense bush that develops pale yellow fruits that gradually turn bright red as they ripen. The shape of the pepper varies from long and narrow (Thai) to short and wide (tabasco).
  
  

Varieties

• Several different cultivars of Capsicum frutescens are in common use in different regions. The tabasco pepper is grown in Central and South America, where it is used to make tabasco sauce. The African variety known as piri-piri, African devil, or birdseye, is smaller and more pungent. A Thai variety called cili padi and a Portuguese cultivar called malagueta are also common.
  
  

Nutrition

• Chili peppers, the fruit of Capsicum frustescens is not a significant source of calories, protein or fat. Two teaspoons of cayenne powder contain 30 percent of the daily recommended intake of vitamin A.
  
  

Capsaicin

• The fruit of Capsicum frutescens contains a substance called 8-methyul-N-vanillyl-6-nonenamide, or capsaicin. It is capsaicin which give chili peppers their "heat," and why they're used to provide zest to traditional dishes.
  
  

Benefits

• The importance of Capsicum frutescens and capsaicin is more than simply taste, though. The unique quality of chili peppers is believed to improve circulation, relieve congestion, inhibit inflammation, boost immunity and prevent stomach ulcers.