Bill Ebbesen via Wikimedia Commons / CC BY-SA 4.0
Pepper (Sweet & Hot)
Capsicum annuum
Overview
From sweet bell to fiery habanero, peppers offer the widest flavor range of any single species. All Capsicum annuum varieties (jalapeño, bell, cayenne, poblano, serrano) share the same growing requirements. Loves heat and consistent moisture. Mature, fully-colored peppers contain dramatically more vitamins than green-stage fruit.
Auto-Generated Reference data assembled from the GAIA botanical database. Verify before medicinal or culinary use.
Capsicum annuum is a flowering plant in the family Solanaceae (nightshades), native to the northern regions of South America and to southwestern North America. The plant produces berries of many colors including red, green, and yellow, often with pungent taste. It is one of the oldest cultivated crops, with domestication dating back to around 6,000 years ago in regions of Mexico.
Medicinal
Bell Pepper (Capsicum annuum) is a annual forb/herb in the Solanaceae family. It grows in USDA hardiness zones 3 through 11. It reaches 2.3 feet tall with a spread of about 20 inches. Typically found in meadows & open areas. Blooms from June to October. This plant is both edible and has medicinal properties. Edibility rating: 4 out of 5. Medicinal rating: 3 out of 5. Commonly cultivated in northern temperate regions.
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Posts on the Grimoire that reference Pepper (Sweet & Hot).
Growing Conditions
Habitat & Range
- Habitat
- Meadows & Open Areas
- Native Range
- Native to Alabama, Arizona, Florida, Louisiana, Texas; also native to Bahamas, Belize, Bolivia and 32 more regions; introduced in Indiana
- Cultivation Region
- Northern temperate regions
Botanical data via projectGAIA.
Companion Planting & Soil
Good Companions
Avoid Planting Near
Sowing & Propagation
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Start Indoors | Feb — Mar | Start 8-10 weeks before last frost; needs bottom heat to germinate |
| Cold (1-2) | Transplant | Jun — Jun | Wait for nights above 55°F; protect from wind |
| Cold (1-2) | Harvest | Aug — Oct | Pick green or wait for full color (sweeter, more nutritious) |
| Cool (3-4) | Start Indoors | Jan — Feb | Start very early — peppers are slow |
| Cool (3-4) | Transplant | May — Jun | Soil must be 65°F+ for good growth |
| Cool (3-4) | Harvest | Jul — Oct | Continuous harvest extends production through fall |
| Moderate (5-7) | Transplant | Apr — May | Plant after last frost; stake taller varieties |
| Moderate (5-7) | Harvest | Jul — Oct | Picking encourages more fruit set; ripe colors are sweeter |
| Warm (8-9) | Transplant | Mar — Apr | Plant in spring; provide afternoon shade in peak heat |
| Warm (8-9) | Harvest | Jun — Nov | Long harvest season; some varieties produce 2 years |
| Hot (10+) | Transplant | Feb — Mar | Winter planting for spring harvest; perennial in zone 10+ |
| Hot (10+) | Harvest | May — Dec | Year-round in zone 10+; provide shade in peak summer |
Uses
Culinary
- Fresh, roasted, stuffed, pickled, or fermented (hot sauce)
- Dried and ground into paprika, cayenne, chipotle powders
- Stuffed bell peppers; fresh jalapeño on tacos
Medicinal
- Capsaicin used topically for pain relief and arthritis
- Rich in vitamin C — more than citrus per gram
Other Uses
- Ornamental varieties grown for colorful fruit displays
Safety Notes
Capsaicin in hot peppers can irritate skin and eyes — wear gloves when processing hot varieties.
