Varietates capsicorum

Hae cultivarietates capsicorum maiore parte speciei Capsico annuo var. annuo attribuuntur; talibus verietatibus infra enumeratis nomen speciei non affigitur. Varietates aliarum specierum, videlicet C. baccatum, C. chinense, C. frutescens, C. pubescens, infra rubricantur.Fontes enumerationis: ;  pp. 13-38; ; ; ; de unitatibus Scoville praesertim  p. 99.
 Adjuma (C. chinense), in Brasilia culta, calidissima (Sco. 100,000-500,000)
 Ají amarillo, ají cusqueño, ají escabeche, Kellu-uchu (C. baccatum var. pendulum), calidior (Sco. 40,000-50,000), in Peruvia culta
 Ají ayucllo (C. baccatum var. baccatum), in Peruvia reperta
 Ají cerezo, in Peruvia reperta; ; "aji cereza" 
 Ají charapita (C. chinense), calidissima et aromatica, in Peruvia culta pp. 33-34; ;  pp. 26-28; "Nota de prensa: Perú es el único país que tiene toda la diversidad de ajíes cultivados"
 Ají colorado (C. baccatum var. pendulum), per Americam australem cultaCinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 82, 188 
 , aliter ají cachucha, ají gustoso, ajicito (C. chinense); mitior (Sco. 500-1,400), in America australi mediaque et insulis Caribicis culta
 Ají limo (C. chinense), calidissima (Sco. 50,000-100,000), in Peruvia septentrionali culta p. 34; ;  p. 25; 
 Ají panca (C. chinense), calidissima, in Peruvia reperta
 Ají pinguita de mono, pipí de mono, pinchito de mono, bravo (C. frutescens) in silvis Peruviae reperta"Nota de prensa: Perú es el único país que tiene toda la diversidad de ajíes cultivados"; ; 
 Alma, in Slovacia cultaJudita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163.
 Ammazzo, calida sed saepius in ornamentum hortorum in Italia alibique culta
 Anaheim, mitior (Sco. 1,000-1,400), Anahemi in urbe Californiensi anno circiter 1900 ad condiendum evoluta
 Ancho (immatura poblano, sicca mulato nuncupata), mitior (Sco. 1,000-3,000), ex agris civitatis Angelorum (Hispanice Puebla) prope Mexicopolim orta
 Apache, hybrida F1, calidissima
 Arnaucho (ambiguum: C. chinense sive et C. frutescens) in Peruvia cultaCarlos I. Arbizu et al., "Characterization of the complete chloroplast genome of a Peruvian landrace of Capsicum chinense Jacq. (Solanaceae), arnaucho chili pepper" in Mitochondrial DNA Part B vol. 7 (2022) pp. 156–158
 Bacio di Satana, in Italia culta, rotunda, calidior (Sco. 40,000-50,000)
 Bangalore torpedo (C. frutescens), in India culta, calidior (Sco. 30,000-50,000)
 Bhavnagri, mitis, in India circa Hyderabadum culta
 Bhiwapur, ad tingendum (sed et comedendum) utilis, in India circa Nagpur culta, designatione geographica distincta
  vel Naga morich (C. chinense x frutescens), calidissima (Sco. 850,000-1,500,000), in India orientali culta.Joyashree Baruah, Mohan Lal, "Capsicum chinense Jacq.: Ethnobotany, Bioactivity and Future Prospects" in B. Singh, ed., Botanical Leads for Drug Discovery (Springer Nature Singapore, 2020) pp. 349-362; Santanu Malakar, Sudipto Sarkar, Nitin Kumar, "King chilli (Capsicum chinense Jacq.), "The India's hottest chilli": An Overview" in Journal of Applied Horticulture vol. 21 (2019) pp. 53-56; Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163; Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) p. 122 Sunt qui Bhut jolokia et Naga morich distinguunt
 Big Jim, in Novo Mexico evoluta, mitior (Sco. 500-1,000)
 Biquinho seu chupetinho (C. chinense), parva et mitissima, in Brasilia culta p. 59 et alibi;  p. 7449;  p. 58; Ana Gláucia Heinrich, Melhoramento genético do pimento biquinho salmão (dissertatio universitatis Brasiliopolitanae, 2013); Victor C. Castro Alves et al., "Aroma-Active Compounds of Capsicum Chinense Var. Biquinho" in Vicente Ferreira, Ricardo Lopez, edd., Flavour Science: proceedings from XIII Weurman Flavour Research Symposium (Amstelodami: Elsevier, 2014) pp. 567-571
  (C. frutescens), in Asia austro-orientali culta
  vel Chapéu-de-bispo (C. baccatum var. pendulum), mitis;Luís Paulo Firmino Romão da Silva et al., "Optimization of the Production Process of Bishop’s Crown Pepper (Capsicum baccatum var.) Hydroalcoholic Extract" in Journal of Agricultural Science vol. 12 (2020);  pp. 21, 58
 , mitis
 Black paprikaMaría Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
 Bode vel Pimenta de bode (C. chinense), in Brasilia culta; videntur Bode vermelha, Bode amarelha p. 2
 Bola, in Brasilia et Mexico culta;Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156;  p. 58 siccata Cascabel appellata
 Boldog, mitior, saporosa, in Hungaria culta ad papricam parandam
 Bori, calida, in India culta
 Bulgarian carrot, calida, in Hungaria culta
 , mitior, in Carnatica Indiae culta
 Cachucha (C. chinense), mitis, in Cuba cultaJorge Pino, Víctor Fuentes, Odalys Barrios, "Volatile constituents of Cachucha peppers (Capsicum chinense Jacq.) grown in Cuba" in Food Chemistry vol. 125 (2011) pp. 860-864
 Cambuci, in Brasilia culta; p. 21, 58 eadem atque Christmas bell vel Ubatuba Cambuci?
 CandlelightJudita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
 Caribe, in Mexico boreo-orientali cultaJanet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156; José de Jesús Ornelas-Paz et al., "Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers" in Food Chemistry vol. 119 (2010) pp. 1619–1625
 Caribbean red seu Piment antillais (C. chinense), calidissima, in insulis Caribicis culta
 Carolina Reaper (C. chinense), omnium fere calidissima (Sco. 1,569,300)
 Carricillo, e Mexico orta, fortasse eadem atque tonalchilli Aztecorum p. 99, tab. 5; Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156
 Casabella, varietas nana, calida (Sco. 2,000-4,000), in embammata adhibita
 Cayennense mercatorum, varietas vetus, parva, calidior, origine ignoto, fortasse eadem atque milchilli Aztecorum
 Cayennense horticultorum, varietas novella, 15 cm longa, calidior (Sco. 30,000-50,000)
 Cereja, in Brasilia culta p. 58
  (zhitianjiao secundum Walton), in provincia Sichuan culta, calidior (Sco. 30,000-50,000)
 Chapéu-de frade (C. baccatum var. pendulum), in Brasilia culta p. 58
 Charleston hot, varietas morbum resistens, in Carolina Meridiana anno 1974 evoluta, calidissima (Sco. 70,000-100,000)
 Cheongyang, in pagis Cheongsong et Yeongyang Coreae Meridianae culta, calida (Sco. 8,000-10,000)
 Cherry, calida, e Mexico orta; p. 103, tab. 9
 Chilaca (siccata  nuncupata), mitior (Sco. 2,500), fructibus tenuibus fulvis
 Chilchote, varietas viridis et calidior saepe saeculis XVI et XVII relata; hodie a nonnullis eadem esse dicitur atque capsicum XalapenseAntonio de Leon Pinelo, Question moral, si el chocolate quebranta el ayuno eclesiastico. Matriti: por la viuda de Juan Gonçalez, 1636 ; Elena Mazzetto, "Ofrendas de chile verde (chilchotl) en el calendario mexica" in Araceli Aguilar-Meléndez et al., edd., Los chiles que dan sabor al mundo (Universidad Veracruzana, 2018) 
 Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. Chile comapeño
 , fructu rarius flavo, in Mexico culta p. 426; "Costeño, Costeño amarillo" apud Chileman; Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. Chile costeño

 Chile de árbol (C. frutescens?), calidior (Sco. 25,000), in Mexico culta;  p. 102; ; Consuelo Letechipía-de León et al., "Bioacumulación de plomo en chile de árbol (Capsicum frutescens L.) cultivado en Guadalupe, Zacatecas" in Biotecnología y sustentabilidad (2016 ii) pp. 110-114; Deisy Hervert-Harnández et al., "Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility" in Journal of Agricultural and Food Chemistry vol. 58 (2010) pp. 3399-3406
 Chile mulato, fructu fusco, in Mexico culta pp. 426, 433; "Ancho mulato, Mulato, Mulato costeño, Mulato isleño" apud Chileman; María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
 : varietates flava, rubra, nigra, forma differentes, mitiores (Sco. 1,200-2,000), in Oaxaca Mexici cultae, in salsis mole adhibitaeJanet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 158
 Chiltecpin vel Chiltepin seu Chile piquin (C. annuum var. glabriusculum, varietas silvatica), calidissima (Sco. 70,000-75,000), in Mexico usitata
 Chimayo, calida (Sco. 4,000-6,000), in Novo Mexico culta et ab urbe Chimayo nominata, 16 cm longa cap. 5
 Chinchi-uchu (C. chinense), calidissima, in Peruvia culta;  p. 126, tab. 28;  pp. 29-43
 Choricero, in Hispania culta ad tomacula chorizo accommodanda, mitior (Sco. 200-1,000)
 Congo (C. chinense), calidissima, in insula Trinitatis cultaDave DeWitt, Mary Jane Wilan, "Down de Islands: a Trinidad and Tobago travel retrospective, 1992" apud Fiery Foods & Barbecue Central
 Cora, in Mexico culta, calidaJanet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. chile cora
 Criolla sella (C. baccatum), in Bolivia culta, calidior (Sco. 20,000-30,000)
 Cumari vel Passarinho (C. baccatum var. praetermissum), in Brasilia culta; etiam Cumari vermelha vel bird pepper pp. 2, 21
 Cumari do Pará (C. chinense), in Brasilia culta p. 58
 Cyklon, in Polonia culta, mitior (Sco. 200-1,000)
 Datil (C. chinense), calidissima (Sco. 150,000-300,000) et dulcis, prope Augustinopolim Floridae cultaE. W. Lawson, "Interesting information on the arrival of datil pepper in St. Augustine, its growth and uses, is given" in St. Augustine Record (13 Iunii 1937) p. 4;  pp. 127-128, tab. 29 cap. 2Jean Andrews, "A botanical mystery: the elusive trail of the datil pepper to St. Augustine" in Florida Historical Quarterly (autumno 1995) pp. 132–147
 Dede de moça, in Brasilia culta pp. 9, 21
 Deggi mirch, in Casmiria culta, ad pulverem eiusdem nominis conficiendum adhibita
 Dulce seu Bell pepper, Doce vel Pimenta-doce, varietas vel grex varietatum mitium p. 58
  vel Canica, in Pakistania cultaJanet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156
 , mitissima, in Malabaria Indiae culta, fricta inter paropsides inlata, designatione geographica distincta
 , mitior (Sco. 3,000-4,000), in Vasconia Francica culta
 Fatalii (C. chinense), in Africa media et australi culta, calidissima (Sco. 100,000-325,000)Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 168, 262
 Fish, in Africa culta (ut dicitur) et ab Africanis in America translata, caliditate varia (Sco. 5,000-30,000) pp. 164-165;  cap. 6; Harry Franklyn Hall, 300 Ways to Cook and Serve Shell Fish, Terrapin, and Green Turtle. Philadelphiae, 1901 Textus
 , in Graecia culta
 Fresno, mitior, in urbe Californiensi Fresno anno circiter 1950 evoluta p. 107, tab. 13
 Fushimi-amanaga, mitis, in Iaponia cultaYoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279
 Garam F1, in Slovacia cultaJudita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
 Georgia Flame, mitior (Sco. 1,500-2,000), in Georgia sub Caucaso culta
 Goathorn, stricta et convoluta, in Taivania et Serica culta, mitior (Sco. 1,000-2,000)                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             
 Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 97, 160; ; María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053; Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) p. 88
 , cf. Santa Fe grande
 , in Vasconia Hispanica culta, in aceto condita, mitior (Sco. 1,000-2,000)
 El Guique, calida, in Novo Mexico culta pp. 82-83
 , calidissima (Sco. 35,000-40,000), in Telingana circa Guntur culta, designatione geographica distincta
  sive Halep biberi, calida (Sco. 10,000), in Syria et Turcia cultum, e quo piper Halapiae (Aleppo pepper) paratur
 Harmal, calida, Goae culta, designatione geographica distincta
 Havanense (linguis vulgaribus habanero; C. chinense), calidissima (Sco. 200,000-300,000), fortasse e Cuba orta, in regione Iucatan cultaYoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279 cap. 3James D. Campbell, Mr Chilehead: adventures in the taste of pain (Toronti: ECW Press, 2003) pp. 40-47
 Hungarum sive Hungarian wax seu Banana pepper, mitior (secundum Long-Solís Banana mitis, Hungarian wax pungentior; secundum Walton Hungarian yellow wax mitior, Hungarian yellow wax hot calidior) (Sco. 5,000-15,000)
 Japones, in Asia orientali culta, calidior (Sco. 25,000-40,000)
 Joe's long, 30 cm longa, calida (Sco. 15,000-20,000)
 Jwala, calida (Sco. 20,000-30,000), crebrius in India culta
  (C. chinense), in Malavia culta, calidissima sed caliditate variabili (Sco. 50,000-175,000)
 Kanthari, calidissima, in Malabaria Coromandelaque et Meghalaya culta 
 Kapiya, in Bulgaria cultaV. Todorova, "Fruit Characterization and Influence of Variation Factors in Pepper Kapiya Type Varieties and Breeding Lines (Capsicum annuum L.)" in Bulgarian Journal of Agricultural Science vol. 13 (2007) pp. 309-315
 Kashmiri, mitior, in Casmiria culta
 Khola, calida, Goae culta, designatione geographica distincta
  (C. frutescens), in Philippinis culta
  sive Aji limon (C. baccatum), in Peruvia culta, calidior (Sco. 15,000-30,000)"Aji lemon drop" apud Chileman
 Longi, calidior, in Maharastra Indiae culta
  seu Suriname red (C. chinense), calidissima (Sco. 100,000-350,000), in Surinamia cultaChilibase
  vel haba, in Philippinis culta
 Malagueta (C. frutescens), calidissima (Sco. 60,000-100,000), in Brasilia et Peruvia culta; videntur et Malaguetinha, Malaguetão, Malagueta amarela
 Manzano (C. pubescens)Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 96, 161; Francisco Higinio Ruiz-Espinoza et al., "Growth of four types of Capsicum spp. in substrates under a protected environment" in Revista de la Facultad de Agronomia vol. 38 (2021) pp. 902-912
 Mathania, calidissima, in Rajasthana culta
 Mirasol ("solem spectans"), calidior (Sco. 5,000), grex varietatum qui cascabel, catarina,  comprehendit, in Mexico crebrius usitata
 Mizo, calidissima, in India boreorientali culta, designatione geographica distincta
 Moruga scorpion (C. chinense), calidissima, in Trinitatis insula notaYoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279
 Mundu, calidior, in India culta p. 205 et alibi; vide imaginem
 Murupi (C. chinense), mitior, in Brasilia culta p. 2; Cecilia M. M. Araújo et al., "Morphoagronomic characteristics display high genetic diversity in murupi chili pepper landraces" in Horticultura Brasileira vol. 36 (2018) pp. 83–87
 Neomexicanum inter quae Big Jim (q.v.) et New Mexican no. 9, grex varietatum mitiorum apud universitatem Civicam Neomexicanam evolutarumAmal Naj, Peppers: a story of hot pursuits (Novi Eboraci: Knopf, 1992) pp. 45-66 Exemplar mutuabile
 , caliditate variabili sed saepius mitis (Sco. 500-2,500), in Hispania culta
 Pasado, in Novo Mexico culta, etiam viridis siccari solet
 Peperoncino, mitis (Sco. 100-500), in Italia ad acetariis temperandis adhibita p. 112, tab. 17
 , mitis, in Italia culta (Sco. 500-2,500)
 Peppadew, in Africa australi culta, varietas rotunda, mitis (Sco. 1,000-1,200)
 Pimenta de cheiro (C. chinense), in Brasilia culta p. 2 et alibi
 , sunt qui African bi (C. frutescens [?]), calidissima (Sco. 50,000-100,000), in Africa culta 
 Poseidon, in Slovacia cultaJudita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
 Puca-uchu (C. baccatum var. pendulum) p. 125, tab. 27
 Pusa jwala, calidior, in Andhra Pradesa alibique in India culta;  p. 135
 Puya
 Ramnad mundu, calida, circa Ramnad Coromandelae culta
 Rocotillo (C. chinense);  p. 130, tab. 31
 Rocoto (C. pubescens), calidissima (Sco. 30,000-50,000), in Peruvia et recentius in Mexico culta
 Sandia, varietas Neomexicana, etiam viridis venditari solet, calida (Sco. 5,000-7,000)
 Sankeshwari, calida, in Maharastra culta
 Santa Fe Grande, mitior (Sco. 500-1,000), in Civitatibus Foederatis prope limitem Mexicanam culta
 Santaka, calidior (Sco. 40,000-50,000), in Iaponia culta
 Scotch bonnet (C. chinense), olim bonnet-pepper, calidissima (Sco. 100,000-400,000), ex insulis Caribaeis orta, Iamaicae cultaHans Sloane, A Voyage to the Islands Madera, Barbadoes, Nieves, S. Christophers and Jamaica (2 voll. Londinii) vol. 1 p. 421;  p. 131, tab. 32
 Sebes, mitior (Sco. 2,000-4,000), in Cechia culta
 Serrano (i.e. "montanum"), calidior, in Mexico ad coquendum embammaque guacamole conficiendum adhibita
 Shimatogarashi (C. frutescens), in Okinawa cultaManikharda et al., "Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)" in J-STAGE vol. 23 (2017) no. 3
 Shishito, in Iaponia culta, mitior et caliditate variabili (Sco. 100-1,000)
 Siling labuyo (C. frutescens), in Philippinis culta, calidissima (Sco. 80,000-100,000)
 , aliter Red spur vel Rooster spurSpeciality Produce
 Sukurre, in regione Iucatan culta cap. 3
 Szentesi Kosszarvú, in Hungaria culta, ad fartandum idonea, calida (Sco. 1,500-2,500)María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
 Tabasco (C. frutescens), calidissima (Sco. 30,000-50,000), in Ludoviciana sed praesertim in America media necnon Brasilia culta ad liquamen Tabasco conficiendum
 Takanotsume, calidior (Sco. 20,000-30,000), in Iaponia cultaManikharda et al., "Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)" in J-STAGE vol. 23 (2017) no. 3; Yoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279
 Thai Dragon F1
 Tomato, mitior, in Hispania et Maroco necnon India culta; varietas aut eadem, aut eiusdem nominis, in Civitatibus Foederatis culta p. 118, tab. 23; María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053 ("var. lycopersicoforme") cap. 6
  vel Isot, si vera varietas sit
 Xalapense (linguis vulgaribus jalapeño; fumatum chipotle nuncupatum), calidior (Sco. 3,500-10,000), ex urbe Mexicana Xalapa appellata, in Civitatibus Foederatis crebrius usitata
 , in regione Iucatan culta cap. 3
  seu Huang deng long jiao (C. chinense), calidissima  (Sco. 250,000-300,000), Hainaniae culta

 Pinacotheca varietatum selectarum 

 Notae 

 Bibliographia 
 Fontes antiquiores
 ante 1595 : 
 1609 : 
 1611 : 
 1640 : Basilius Besler, Hortus Eystettensis. 2a ed. Norimbergae classis autumnalis tabb. 6-13
 1693 : 
 1700 : Iosephus Pitton Tournefort, Institutiones rei herbariae pp. 152-153, tabula 66
 1678-1703 : Henricus van Rhede tot Draakestein, Horti Malabarici pars prima [... duodecima]. Amstelaedami: sumptibus Johannis van Someren, et Joannis van Dyck pars 2 tab. 56, p. 109; pars 9 tab. 35
 1707-1725 : 
 1742 : 
 1747 :  vol. 5 pp. 247-252 et tab. 88; cf.  p. 462
 1852 : M. F. Dunal, "Solanaceae" in A. de Candolle, Prodromus systematis naturalis regni vegetabilis vol. 13 fasc. 1 (Lutetiae: Masson, 1852) p. 428
 1865 : Fearing Burr, The Field and Garden Vegetables of America (Bostoniae: J. E. Tilton) pp. 606-615
 1919 : E. L. Sturtevant; U. P. Hedrick, ed., Sturtevant's notes on edible plants (Report of the New York Agricultural Experiment Station, 1919, pars 2. Albaniae, 1919) pp. 134-140

 Eruditio recentior
 Rimjhim Agarwal et al., "Carotenoid Profiling of Orange-Coloured Capsicums: In Search of High-Zeaxanthin Varieties for Eye Health" in Proceedings [Basileae] vol. 70 (2021) no. 84
 Araceli Aguilar-Meléndez et al., "Genetic diversity and structure in semiwild and domesticated chiles (Capsicum Annuum; Solanaceae) from Mexico" in American Journal of Botany vol. 96 (2009) pp. 1190-1202

 Horacio Ballina-Gómez et al., "Morphological characterization of Capsicum annuum L. accessions from southern Mexico and their response to the Bemisia tabaci-Begomovirus complex" in Chilean journal of agricultural research vol. 73 no.4 (2013)




 André Luís Cote Roman et al., Pimentas Capsicum L. no Brasil: notas sobre botânica, história, concepções indígenas e folclore. Porto Alegre: SBEE, 2020



 Daniele Giuffrida et al., "Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination" in Food Chemistry vol. 140 (2013) pp. 794-802



 Janet Long-Solis, Capsicum and culture: the history of chilli. Mexicopoli: Fondo de Cultura Economica, 1986
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 José de Jesús Ornelas-Paz et al., "Effect of heat treatment on the content of some bioactive compounds and freeradical-scavenging activity in pungent and non-pungent peppers" in Food Research International vol. 50 (2013) pp. 519–525



 Ana M. Ribes-Moya et al., "Response to organic cultivation of heirloom Capsicum peppers: Variation in the level of bioactive compounds and effect of ripening" in PLoS One (21 Novembris 2018)


 Pasquale Tripodi et al., "Global range expansion history of pepper (Capsicum spp.) revealed by over 10,000 genebank accessions" in Proceedings of the National Academy of Sciences vol. 118 (34) e2104315118 (16 Augusti 2021)
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 Yuni Wahyuni et al., "Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding" in Phytochemistry vol. 72 (2011) pp. 1358-1370


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 James D. Campbell, Mr Chilehead: adventures in the taste of pain. Toronti, 2003

 Jay M. Lillywhite, Jennifer E. Simonsen, Mark E. Uchanski, "Spicy Pepper Consumption and Preferences in the United States" in HortTechnology vol. 23 (2013) pp. 868–876
 Amal Naj, Peppers: A Story of Hot Pursuits''. Novi Eboraci, 1992 Exemplar mutuabile

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Categoria:Indices alimentorum