[My apologies for just how much this post needs updating…]
Capsicum Pod Types
- Capsicum annuum L. var. annuum
- Capsicum chinense Jacqu.
- Capsicum frutescens L.
- Capsicum baccatum var. pendulum (Willd.) Eshbaugh
- Capsicum pubescens Ruiz & Pav.
Pod types are used to classify – horticulturally, not botanically (if taken strictly) – variants of chile peppers according to their pod shapes.
Oftentimes, the answer given to “What variety of chile pepper do I have here?” is, and can only be, a pod type rather than an actual variety. It is those, after all, which are the better, recognizable system of classification for different landraces and varieties making up a group of similar-looking peppers.
They also tend to culinarily behave quite similar, and thus get used in particular recipes.
There is some chance for confusion anyways, because pod types can look rather similar across species. One can, for example, find pequin and even tepin types not just with the actual pequin or chiltepin peppers (which belong to C. annuum L.), but also among the other species of Capsicum, the bird ají that is Capsicum baccatum var. baccatum or the Charapita which is a (wild) Capsicum chinense.
Such confusion is easily clarified, and the general system useful. It is much more disturbing to see people fail to recognize the diversity among the chile peppers and to just label anything and every ingredient that is chile pepper-like with “chilli.”
Capsicum annuum L. var. glabriusculum – Tepin typesmall, spheric, growing erect, red (usually) Already, an example of a pod type which may appear to be found among other species, especially C. chinense, as well (see Charapita). | |
Capsicum annuum L. var. annuumThe cultivated species with the largest number of varieties… | |
Pequinor: Bird Pepper, although the latter is more commonly (?) used for pod types of other species, especially the standard type of C. frutescens (except for Tabasco/Malagueta). | |
Foto: Arche Noah |
Bell – BlockpaprikaThe classical – used green, or in its ripe red or yellow (or other) color – paprika eaten as a vegetable |
PimientoAlso a type of paprika (as in: non-pungent, thick-fleshed, sweet), common in Spain | |
Foto: Arche Noah |
Tomato – Paradeispaprikapaprika type with flattened fruits |
Yellow Wax – Wachspaprikain its “green” state, nearly white, wax-like greenish-yellow fruits (usually ripening red) | |
Cherry – Kirschpaprikasmall, spherical fruits (but a lot bigger and thicker-fleshed than tepin), rather high pungency | |
Cascabel | |
Ancho/Mulato/PasillaAncho and Mulato are sometimes labelled Poblano; and/or Poblano is the fruit in its fresh form, Ancho is the dried form… | |
Pasilla, in its unripe state, is dark green and ripens to chocolate-brown, approaching black; its shape is rather unique: elongate, somewhat rippled (quite similar to ají).
All three – Ancho, Mulato und Pasilla – are the main chile peppers (Mark Miller once called them the “holy trinity”) for Moles; Ancho is also used in preparing chiles rellenos (filled chile peppers). | |
Cayenne | |
Mirasol | |
Guajillo | |
New MexicanClosely related to different landraces from New Mexico, this pod type was developed at the beginning of the 20th. century at New Mexico State University. Varieties belonging to this type include Anaheim, New Mexican 6-4, … | |
JalapeñoProbably the best known pod type of all chiles, the jalapeno is an excellent example for the problem with chile pepper varieties”: | |
SerranoTypical barrel shape; used in pico de gallo. | |
SantakaA Japanese variety/landrace which seems to have made it to its own pod type… rather typically what one might think of when hearing “chilli,” with mid-size pods growing erect, in bushels, ripening red | |
OrnamentalTypically with a shape similar to the pequin type (or Santaka), the difference being that the show value is more important: the pods also grow erect on the plants, but there are even more of them and they usually go through different colors while they ripen. back to top | |
Capsicum chinense Jacqu. | |
Habanero | |
Scotch Bonnet | |
Fatalii/Caribbean Seasoning Pepper
| |
Rocotillo | |
CharapitaSmall round pods rather similar to chiltepin/tepin, ripening to yellow, but recognizable as C. chinense not least because of the typical smell. back to top | |
Capsicum frutescens L. | |
Tabasco/MalaguetaThe Tabasco pepper is easily the best known type/variety of C. frutescens. The problem, however, is that (although there are varieties of Tabasco) it is basically impossible to differentiate between a Tabasco, a (Brazilian) Malagueta, and even Asian “bird peppers” which are obviously C. frutescens – and look just the same. One small differentiation that makes sense is between C. frutescens which ripen red and those which ripen yellow. back to top | |
Capsicum baccatum var. pendulum (Willd.) Eshbaugh | |
Aji (colorado, amarillo, panca)The characteristic ají/C. baccatum of South America, with just the little problem that ají is used as generic term for chile pepper… The different kinds contrasted are differentiated through the different colors they get when ripe: colorado turns red, amarillo yellow. Ají panca turns chocolate-brown, but really wouldn’t belong here because it is C. chinense sind (but I put it here because of its geographical origin, name, and shape) | |
Bishop’s Crown – GlockenpaprikaA typical, easily recognizable shape. back to top | |
Capsicum pubescens Ruiz & Pav. | |
Rocoto/ManzanoThe red-ripening form of C. pubescens; it would be possible to be more exact, depending on whether the pods develop a “neck” (like the one in the picture) or not. | |
CanarioThe (Mexican) label for yellow-ripening forms of C. pubescens. |