Capsicum frutescens is a wild
chili pepper having
genetic proximity to the cultivated pepper Capsicum chinense native to
Central and
South America.[2] Pepper
cultivars of C. frutescens can be annual or short-lived perennial plants. Flowers are white with a greenish white or greenish yellow corolla, and are either insect- or self-pollinated. The plants' berries typically grow erect; ellipsoid-conical to lanceoloid shaped. They are usually very small and pungent, growing 10–20 millimetres (0.39–0.79 in) long and 3–7 millimetres (0.12–0.28 in) in diameter.[3] Fruit typically grows a pale yellow and matures to a bright red, but can also be other colors. C. frutescens has a smaller variety of shapes compared to other Capsicum species. C. frutescens has been bred to produce ornamental strains because of its large quantities of erect peppers growing in colorful ripening patterns.[2]
The Capsicum frutescens species likely originated in South or Central America. It spread quickly throughout the tropical and subtropical regions in this area and still grows wild today.[8]Capsicum frutescens is native to
Central America and Northern and Western
South America. C. frutescens may be related to C. chinense.[9]
Uses
Ethiopia
According to
Richard Pankhurst, C. frutescens (known as barbaré) was so important to the
national cuisine of Ethiopia, at least as early as the 19th century, "that it was cultivated extensively in the warmer areas wherever the soil was suitable."[10] Although it was grown in every province, barbaré was especially extensive in
Yejju, "which supplied much of
Showa as well as other neighbouring provinces". He singles out the upper Golima River valley as almost entirely devoted to cultivating this plant, where thousands of acres were devoted to the plant and it was harvested year-round.[11]
India
This pepper is common in eastern and southern India where it grows readily in a favorable climate. It is known locally by various common names.[12]
Philippines
Siling labuyo, the local cultivar of C. frutescens in the
Philippines, developed from plants introduced during the
Spanish colonial era. The fruits are widely used for making traditional dips (sawsawan), spiced vinegar (like sinamak), and condiments like palapa. They are also commonly added to various dishes. The leaves are also eaten as a
leafy vegetable, most notably in the soup dish tinola.[13][14][15][16]
Pests
Helicoverpa assulta is one of very few insects that can successfully feed on the red pepper because it can tolerate capsaicin.[17]
^Azurdia, C., Aguilar-Meléndez, A., Cerén-López, J., Contreras, A. & Menjívar, J. 2020. Capsicum frutescens (amended version of 2017 assessment). The IUCN Red List of Threatened Species 2020: e.T110057309A172968369.
https://dx.doi.org/10.2305/IUCN.UK.2020-2.RLTS.T110057309A172968369.en. Downloaded on 11 October 2021.
^Ahn, Seung-Joon; Badenes-Pérez, Francisco R.; Heckel, David G. (September 2011). "A host-plant specialist, Helicoverpa assulta, is more tolerant to capsaicin from Capsicum annuum than other noctuid species". Journal of Insect Physiology. 57 (9): 1212–1219.
doi:
10.1016/j.jinsphys.2011.05.015.
PMID21704632.