Chilli

Common Name

chilli

Kingdom

Plantae
Division  
Class  

Order

Solanales

Family

Solanaceae

Genus

Capsicum

Species

annuum

Native

Chili peppers originate in the Americas, probably Brazil or the Caribbean.

Characteristics

Single white flowers bear the fruit which is green when unripe, changing principally to red, although some varieties may ripen to other colors including brown and purple.

Distribution

Now spread over the entire world in areas with suitable (tropical or warm) climate.

Climate and weather

can tolerate most climates, they are especially productive in warm and dry climates

Duration

 

Insect pests

Various aphids, Fruit fly, American bollworm (Helicoverpa armigera)

Diseases

Phytophthora blight, Bacterial spot, Bacterial wilt, Various virus diseases

Harvesting

Fruits are picked by hand when green or ripe. After that they are used fresh or dried in the sun.

Uses

 Capsicum peppers can be eaten raw or cooked. In many countries they are processed into spicy sauces or hot salsas. Chili peppers are preserved by drying and then they are often grounded to chili powders, either pure or mixed with other spices. Other ways of preservation include pickling and freezing. Capsicums are sometimes used as medicinal plants, but their use is also associated with certain health problems (stomach ulcers, kidney damage, etc.).

Symptoms

 

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