Capsicums and Chilies: An Introduction

The present chapter introduces capsicums and chilies, the most important and the most universal of the spices, and the most common spice used in India and also the rest of the world. Chilies reign the kitchen, it is generally said. India is the largest producer, exporter, and also consumer of this marvelous spice that comes in an astounding variation of color, size, shape, and pungency, which varies from zero (sweet) to the intensely pungent types. Capsicum is grown in all the continents and in all the countries, except the polar regions. From its accidental discovery, it traversed the continents and nations and six centuries, imparting its flavor and pungency to a thousand dishes in all cuisines. This chapter is an umbrella review presenting an overall picture of the magnificent history and uses of capsicums and chilies and deals with history of Capsicums (from early to the recent); spread of capsicums and chilies; history of chilies and chili research in India; taxonomy with special reference to the five domesticated species; botanical descriptions of the five domesticated taxa; cytogenetics and genetics; chemistry in relation to capsaicin and capsicum carotenoids; functional and pharmacological properties; medicinal uses; culinary uses; toxicology; and safety issues. The horticultural aspects including the varieties, management and plant protection aspects, varieties released in India, and related aspects are discussed in the ensuing chapter “Chillies and Capsicums in India” authored by Madhavi Reddy and colleagues.