Types of Hot Pepper Plants

Classification

• Hot peppers are classified based on several factors. Although the level of hotness or spiciness is the most common method of classification, fruit type, fruit color, pungency or flavor and maturity class, or the time when the fruit ripens, are sometimes used for categorization. Capsaicin is the chemical that produces hotness in hot peppers. The amount of this chemical present in a hot pepper determines its rating on the Scoville Scale. Peppers on this scale range from 0 Scoville units for bell peppers where no spiciness is present, to 2,500 Scoville units for the jalapeno, to 445,000 Scoville units for the Caribbean red habanero.
  
  

Types

• Hot pepper plants vary in the type of pepper they produce. Cherry pepper plants produce fruit that is small, round and red. These peppers are one of the least hot peppers, with a Scoville rating of 100 to 500. A 7- to 12-inch-long green pepper is produced by the pasilla pepper plant. The Thai chile pepper plant originates in Thailand and produces fruit that ranges in color from green to red and has a Scoville rating of 150,000. Scotch bonnet pepper plants produce some of the spiciest peppers, which are small and nearly round, red or orange in color and have a rating of 325,000 Scoville units.
  
  

Plant Care

• Many hot pepper plant varieties can be grown in areas where there is a warm season. For these plants to survive, the air temperature must stay within a range of 65 to 85 degrees, while the soil temperature must stay above 60 degrees. Because hot pepper plants are heat-loving, they usually do best in areas where they will spend the most time in direct sunlight and require infrequent and light watering.
  
  

Disease and Pests

• Many insects are attracted to hot pepper plants and may destroy leaves, stems or fruit. Aphids and stinkbugs are the most common hot pepper plant pests. In addition to insects, there are several diseases that may affect the development and productivity of these plants. Bacteria and fungus cause dead spots to appear on the leaves and fruit and, if left untreated, total destruction of the plant. Pesticide and fungicide dusts or sprays are commonly used treatments for these problems.