Spicy

Pepper Profile: Capsicum Frutescens Species

The tabasco chile is the best known variety of this species, being the primary ingredient in the famous sauce that is now more than 135 years old. Another famous variety is the malagueta, which grows semi-wild in the Amazon basin in Brazil, where the species probably originated. Curiously, there are not as many names for the wild varieties as there are for some other species. The most common name being "bird pepper." No domesticated frutescens has ever been found in an archaeological site in Middle or South America, but ethnobotanists speculate the domestication site was probably Panama and from there it spread to South America, Mexico, and the Caribbean.

A Brief History

At any rate, we know the tabasco variety of frutescens was being cultivated near Tabasco, Mexico in the early 1840s because it was transferred to Louisiana in 1848, where it was eventually grown to produce Tabasco® Sauce. Demand outstripped supply, and today tabascos are commercially grown in Central America and Colombia and shipped in mash form to Louisiana.

In Louisiana, tabasco peppers fell victim to the tobacco etch virus, but were rescued in 1970 with the introduction of Greenleaf Tabasco, a TEV-resistant variety. Today at Avery Island, the site of the original tabasco growing and manufacturing operation, there are still fields of Tabasco under cultivation--but mostly for crop improvement and seed production.

An interesting botanical mystery crops up with the malagueta pepper from Brazil because it has virtually the same name as the melegueta pepper from West Africa. The mystery arises from the fact that the two peppers are completely unrelated botanically and in appearance. The African melegueta (Aframomum melegueta) is a reed-like plant with red berries, while the Brazilian malagueta is very similar to the tabasco chile.

The melegueta pepper enjoyed great popularity during the Elizabethan Age in England, primarily through trade with Portugal. Some food historians consider that since the word "melegueta" was already a Portuguese term for spicy berry, this name was transferred to a Brazilian red chile pepper of even more pungency, sometime after the Portuguese settlement of Brazil. This scenario follows a pattern that Christopher Columbus began when he misnamed chiles as pepper. The chile peppers, it seems, were given the closest common name when they were "discovered" by Europeans. Interestingly enough, the African meleguetas were eventually imported into Surinam and Guyana, where they were grown commercially. Some varieties of frutescens found their way to India and the Far East, where they are still called "bird pepper." There they are cultivated to make hot sauces and curries.

Botanical Traits

The species name "frutescens" means shrubby or bushy. C. frutescens plants have a compact habit, an intermediate number of stems, and grow between 1 and 4 feet high, depending on climate and growing conditions. The leaves are ovate, smooth, and measure 2½ inches long and 2 inches wide.

The flowers have greenish-white corollas with no spots and purple anthers. The pods are borne erect and measure up to 1½ inches long and 3/8 inch wide. Immature pods are yellow or green, maturing to bright red. The frutescens species is quite hot, measuring between 30,000 and 50,000 Scoville Heat Units.

The height of the plants depends on climate, with the plants growing the largest in warmer parts of the country. The plant is particularly good for container gardening, and one of our specimens lived as a perennial for 4 years in a pot, but gradually lost vigor and produced fewer pods each year. A single plant can produce 100 or more pods.

Pod Variation?

The species C. frutescens and C. pubescens have fewer pod shapes, sizes, and colors than C. annuum, C. chinense and C. baccatum. No one knows the real reason for this. One must remember that the diversity of pod morphology is human-guided. In other words, the differences one sees in pod size and shape are because humans conscientiously made choices on which pods to save for the next growing season. In nature, wild chile plants usually have small red, erect fruits that drop off easily. The small fruit and easy fruit drop traits are beneficial for bird dispersal. However, humans prefer large fruit and fruit that stays attached to the plant until harvested. Thus, under domestication these traits are modified.

The C. frutescens plant has small fruits that drop off easily. Therefore, an explanation for the lack of fruit shapes in C. frutescens is that it is still mostly a ild form. It is found growing in the same areas as C. annuum and C. chinense, so selection may have been on C. annuum and C. chinense, while C. frutescens had little or no selection.

The most common use for the pods is making hot sauces; they are crushed, salted, fermented, and combined with vinegar. However, the pods can be used fresh in salsas and can be dried for adding to stir-fry dishes.

Culinary Use of all other spices

Ajowan Carum copticum [L.] Benth.et Hook. (Syn.Carum ajowan, Trachyspermum ammi) Family : Umbellifera...
Allspice Pimenta dioica [L.] Merr. (Syn.Pimenta officinalis,Eugenia pimenta) Family : Myrtaceae Other...
Almond Family: Rosaceae (rose family), subfamily Prunoidae. Aroma and Flavor Sweet almond have a fain...
Anise Pimpinella anisum Linn. Family : Umbelliferae Other names: Aniseed; Sweet cumin Description Ani...
Annatto Aroma and Flavor The spice also has a light, peppery flavor and rich spicy aroma and is used ...
Aroma And Flavor Black pepper is used in almost all applications where spice is used, with exception
Asafoetida Ferula asafetida Linn. Family : Umbelliferae Other names: Asa foetida, devil's dung, food ...
Basil Ocimum basilicum Linn. Family : Labiatae Other names: Sweet basil; St.Joseph wort Description T...
Bay Leaf Laurus nobilis Linn. Family : Lauraceae Other names: Sweet laurel; bay laurel; Appolo's bay ...
Bear'S Garlic Aroma and Flavor The aroma is often described as nutty, herbal or green; voices from pe...
Black Cardamom Aroma and Flavor Black cardamom has a fresh and aromatic and smoked aroma. Camphor is ...
Black Cumin Aroma and Flavor The fruits' aroma is earthy and heavy, not pleasant at all. On frying or...
Black Mustard Aroma and Flavor The dried seed do not have any fragrance, but exhibit a pungent taste ...
Black Pepper Piper nigrum Linn. Family : Piperaceae Other names: Pepper; white pepper; green pepperco...
Blue Fenugreek Aroma and Flavor Dried blue fenugreek as an aromatic, spicy flavor, similar to dried f...
Boldo Aroma and Flavor Aromatic (reminiscent to camphor and cinnamic acid) and slightly bitter. Culin...
Borage Aroma and Flavor Borage's taste is rather weak and very similar to fresh cucumber. Culinary Us...
Cambodge Garcinia cambogia Desr. Family : Clusiaceae Description Cambodge is a an evergreen tree comm...
Caper Capparis spinosa Linn. Family : Capparaceae Description Caper (Capparis spinosa) is a small, pr...
Caraway Carum carvi Linn. Family : Umbelliferae; Apiaceae Other names : Carvies; Wild cumin; Roman cu...
Cardamom Elettaria cardamomum Maton. Family : Zingiberaceae Other names : Small cardamom; lesser card...
Cassia Cinnamomum cassia Presl. Family : Lauraceae Other names : Bastard cinnamon; canel; canton cass...
Celery Apium graveolens Linn. Family : Umbelliferae; Apiaceae Description The celery plant (Apium gra...
Ceylon Cinnamon Aroma and Flavor Strongly aromatic, sweet, pleasant, warm and but hardly bitter or ad...
Chameleon Plant Aroma and Flavor The Chinese-Vietnamese resembles coriander in its aroma, and the Jap...
Chaste Tree Aroma and Flavor Aromatic, but weak aroma; slightly pungent and bitter taste. Culinary Us...
Chervil Aroma and Flavor Sweet and aromatic, somewhat intermediate between parsley and anis. Culinary...
Chili | Chilli Capsicum annuum Linn. and C. frutescens Linn. Family : Solanaceae Other names: Chili; ...
Chive Aroma and Flavor Similar to onion, but substantially less dominant. Culinary Use Soups vegetabl...
Cicely Aroma and Flavor Strong fragrance, reminiscent to licorice or anis, sweet taste (particularly,...
Cinnamon Cinnamomum verum Presl. syn. C.zeylanicum Blume. Family : Lauraceae Other names: Chili; pepp...
Clove Syzygium aromaticum (L.) Merr. And Perry (Syn. Eugenia caryophyllus) Family : Myrtaceae Descrip...
Coconut Aroma and Flavor The endosperm has a pleasant, mild and nutty fragrance and a typical taste, ...
Coriander Coriandrum sativum L. Family : Umbelliferae Other names: Chinese parsley or cilantro Descri...
Cresses Aroma and Flavor Spicy aroma and a refreshing, peppery-pungent taste. Culinary Use Spreads an...
Cubeb Pepper Aroma and Flavor Bitter with a strong terpene aroma. Culinary Use Substitute for Black P
Cumin Cuminum cyminum L. Syn. Cuminum odorum Salisb. Family : Umbelliferae Description Cumin (Cuminum...
Curry Leaves Murraya koenigii Spreng. Family : Rutaceae Other names: Nim leaf Description The fresh l...
Dill Anethum graveolens L. Family : Umbelliferae Other names: Dill seed, dill weed, garden dill Descr...
Epazote Aroma and Flavor Strong, but difficult to describe. Compared with citrus, petroleum, savory, ...
Fennel Foeniculum vulgare Mill. Family : Umbelliferae Other names: Common fennel; sweet fennel; Flore...
Fenugreek Trigonella foenum-graecum Family : Leguminosae Description Fenugreek is a slender annual he...
Fingerroot Aroma and Flavor Strong medical aroma. Culinary Use Vegetable or Fish Curries, Thai soups,...
Galangal Languas galanga, Syn. Alpinia galanga [L.] Willd. Family : Zingiberaceae Other names: Galang...
Gale Aroma and Flavor Similar to Bay, but with a strong bitter and adstringent component. Culinary Us...
Garlic Allium sativum L. Family : Alliaceae Description Garlic is one of the most popular spices in t...
Ginger Zingiber officinale Rosc Family : Zingiberaceae Description Ginger is one of the earliest know...
Grains Of Paradise Aroma and Flavor Spicy, hot and warm, a little bitter. Culinary Use Common substit...
Horseradish Armoracia rusticana Syn. Cochlearia armoracia, Armoracia lapathifolia Family : Cruciferae...
Hyssop Hyssopus officinalis Family : Labiatae Description Culinary, medicinal and other use Hyssop is...
Indian Bay-Leaf Aroma and Flavor Strong Aroma, reminiscent to cinnamon or cloves. Culinary Use Indian...
Indonesian Bay-Leaf Aroma and Flavor Aromatic and slightly sour/adstringent. Culinary Use Indonesian:...
Indonesian Cinnamon Aroma and Flavor Strongly aromatic, marginal bitterness and adstringency. Lacks t...
Is it a Spice or Herb? Historically, "spices" referred to the tropical aromatics only, while "herbs" ...
Juniper Juniperus communis Family : Cupressaceae Description Juniper, a sprawling shrub of the cypres...
Kaffir Lime Aroma and Flavor Strongly lemon-like. Crude, dominating and penetrating. Culinary Use Sou...
Kokam Garcinia indica Choicy Family : Clusiaceae Aroma and Flavor Kokam contains 10% malic acid and a...
Laurel Aroma and Flavor Aromatic and slightly bitter. Culinary Use Used for soups, stews, sauces, pic...
Lavender Aroma and Flavor Very strong, perfumed odor. Culinary Use Herbes de Provençe: used on fish, ...
Lemon Aroma and Flavor Refreshing and sour odor and taste. Culinary Use Peel, Juice, Baking, Garnish,...
Lemon Balm Aroma and Flavor Refreshing, like lemon or lemon grass. Culinary Use As a Spice, Drinks, w...
Lemon Grass Aroma and Flavor Fresh and lemon-like, with a hint of rose fragrance. Culinary Use Curry ...
Lemon Myrtle Aroma and Flavor Intensive, refreshing and lemon-like. More lemon than lemon. Very inten...
Lemon Verbena Aroma and Flavor Unusually pure, fruity lemon note. More intense than other lemon-scent...
Lesser Galangale Aroma and Flavor Strongly medical aroma. Culinary Use Malaysian/ Indonesian Meat/Veg
Licorice Aroma and Flavor Reminiscent of anis or fennel, but stronger. Sweet, warm and medical. Culin...
Lime Aroma and Flavor Similar to lemon, but more fresh. The juice is sour as lemon juice, but more ar...
Long Coriander Aroma and Flavor Strong Aroma, very similar to fresh coriander leaves. Culinary Use So...
Long Pepper Aroma and Flavor Pungent and Sweet. Culinary Use Roman cuisine.
Lovage Levisticum officinale W.D.J.Koch Family : Clusiaceae Description Kokam is a common tree in tro...
Mahaleb Cherry Aroma and Flavor Soft-textured, bitter and aromatic. Subtle flavor of tonka beans or b
Mango Aroma and Flavor Sour and tart, with a slight, resinous overtone. Culinary Use Salsas, tandoori...
Marjoram Majorana hortensis Family : Lamiaceae or Labiatae Description Marjoram, also called sweet ma...
Mexican Pepper-Leaf Aroma and Flavor Aromatic and pleasant, slightly reminiscent to anis, nutmeg and ...
Mexican Tarragon Aroma and Flavor Anis-like scent, copying the fragrance of tarragon, more intense. C...
Mugwort Aroma and Flavor Aromatic and bitter. Culinary Use Fat fish or meat, goose or mutton.
Mustard Brassica juncea Family : Cruciferae Description Mustard is any of several herbs belonging to ...
Myrtle Aroma and Flavor Aromatic and refreshing smell reminiscent to myrrh or eucalypt. Very intensiv...
Nigella Aroma and Flavor Aromatic and slightly bitter. Fry or dry-roast before usage. Culinary Use Br...
Nutmeg & Mace Myristica fragrans Houtt. Family : Myristicaceae Description Nutmeg is the seed of an a...
Olive Aroma and Flavor Raw olives are bitter. After several months in a brine, the bitterness vanishe...
Onion Aroma and Flavor Spicy, pungent and lachrymatory. Culinary Use Sauces, gravies, salad, powdered...
Orange Aroma and Flavor Peel is aromatic, sweet odor, bitter taste. Juice is mild, balanced sweet-sou...
Oregano Origanum vulgare Family : Labiatae Other names : Wild marjoram; Joy of the mountain; Mexican ...
Pandanus Flower Aroma and Flavor Sweet, perfumed odor. Similar to rose flowers. Culinary Use Indian s
Pandanus Leaf Aroma and Flavor Somewhat nutty, reminiscent to fresh hay and very pleasant. Culinary U...
Paprika Aroma and Flavor Sweet and aromatic. Some are not pungent, others are fairly hot. Culinary Us...
Parsely Petroselinum crispum (Mill.) Nym. Family : Umbelliferae Other names : Wild parsley Descriptio...
Pepper Aroma and Flavor Pungent and aromatic. The pungency is strongest in white pepper and weakest i...
Pepper Rosé Aroma and Flavor Sweet and aromatic, similar to juniper. Culinary Use Mostly decorative w...
Peppermint Mentha piperita Family : Labiatae Description Peppermint (Mentha piperita) is a hairy pere...
Perilla Aroma and Flavor Aromatic, similar to cinnamon, anis or licorice. Marked adstringent componen...
Pomegranate Punica granatum Family : Punicaceae Description Pomegranate is the fruit of Punica granat...
Poppy Seeds Papaver somniferum Family : Papaveraceae Other names : Opium poppy Description Poppy is a...
Pumpkin Aroma and Flavor Intense, spicy-nutty fragrance. Culinary Use Flavoring, Soup, Pie...
Rice Paddy Herb Aroma and Flavor Lemony, citrus odor. Culinary Use Rice, predominantly in Vietnamese
Rocket Aroma and Flavor Distinct, pungent-aromatic flavor. Nutty, herbal and green. Culinary Use Flav...
Rose Aroma and Flavor Very pleasant, flowery and perfume-like. Culinary Use Decorative, Flavoring in ...
Rosemary Rosmarinus officinalis L. Family : Labiatae Description Rosemary (Rosmarinus officinalis), a...
Safflower Aroma and Flavor Very weak, herbaceous. Culinary Use Oil, food coloring (often sold as Saff...
Saffron Crocus sativus Family : Iridaceae Description Saffron (Crocus sativus) is a bulbous perennial...
Sage Salvia officinalis L. Family : Labiatae Description Sage (Salvia officinalis), a shrubby perenni...
Sassafras Aroma and Flavor Lemon-like aroma. Culinary Use Used in Creole and Cajun cooking.
Savory Satureja hortensis L. Family : Labiatae Other names : Bean herb Description Summer savory (Sat...
Sesame Aroma and Flavor Dried seeds taste nutty. flavor is dramatically increased by toasting. Culina...
Sichuan Pepper Aroma and Flavor Aromatic, woodsy lemon fragrance. Pungent. Culinary Use Five Spice Po...
Southernwood Aroma and Flavor Unpleasant in mediocre amounts. Bitter and lemony. Culinary Use Mostly ...
Spice Equivalency Chart: Convert Volume to Weight
Star Anise Illicium verum Syn. I. anisatum Family : Magnoliaceae Description Star anise is the dried ...
Sumac Aroma and Flavor Tart and sour. Culinary Use Condiment in Turkey and Iran.
Sweet Flag Acorus calamus Family : Acoraceae Description Acorus calamus (sweet flag), occurs in the w...
Tamarind Tamarindus indica Linn. Family : Leguminosae Description Tamarindus (Tamarindus indica) is a...
Tarragon Artemisia dracunculus L. Family : Compositae Distribution Tarragon (Artemisia dracunculus) i...
Tasmanian Pepper Aroma and Flavor The berries have an initial sweet taste followed by intensive, shor...
Tejpat Cinnamomum tamala Nees & Eberm. Family : Lauraceae Other names : Indian cassia Distribution Ci...
Thyme Thymus vulgaris L. Family : Labiatae Description The common English or French thyme (Thymus vul...
Tonka Bean Aroma and Flavor Sweet and hay-like, very strong. Culinary Use Cakes, cookies, sweets.
Turmeric Curcuma longa L. Syn. Curcuma domestica Valet. Family : Zingiberaceae Description Turmeric (...
Vanilla Vanilla fragrans (Salisbury) ames (Syn. V.planifolia) Family : Orchidaceae Description Vanill...
Vietnamese Cinnamon Aroma and Flavor Vietnamese cinnamon has a cassia-like flavor. Culinary Use Noodl...
Vietnamese Coriander Aroma and Flavor The herb has a coriander-like smell with a strong lemon taste. ...
Wasabi Aroma and Flavor Pungent and lachrymatory like horseradish, but more pure and fresh. Culinary ...
Water Pepper Aroma and Flavor Develops a pungent, long lasting biting heat. Culinary Use Soups, Salad...
White Mustard Aroma and Flavor Pungent taste after chewing. Culinary Use Mustard paste, Stews, Sauces
Zedoary Aroma and Flavor Strongly aromatic, medical, not pleasant bitter taste. Culinary Use Used in ...