Fresh and dried chiles are often referred to by different names. The following table lists some of the most common types. Removal of seeds and veins results in a less pungent and more brightly coloured product. Sensoric quality Sweet and aromatic. Some qualities show no pungency at all, others are fairly hot.
Cultivars lacking the red pigments appear yellow or orange when ripe.
Thence, the species moved to the North, being dispersed by birds. See chile for more information about these species. As paprika plants tolerate nearly every climate, the fruits are produced all over the world. For reasons of clarity, the term pepper for Capsicum species will be totally avoided here. This name was chosen most unfortunately, because in the absence of winter frosts, paprika and its relatives can survive several seasons.