Chemistry and Nutritional Effects of Capsicum
Chapter 11: Commercial Applications of Capsicum
Published:28 Nov 2022
Special Collection: 2022 ebook collection
Chemistry and Nutritional Effects of Capsicum, The Royal Society of Chemistry, 2022, ch. 11, pp. 156-169.
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The Capsicum genus contains some of the most popular fruiting plants on Earth. Popularly called chilli peppers, or simply peppers, Capsicum is a highly biodiverse genus, although it has no more than 40 species. Capsicum peppers have been known by humans since ancient times. The peculiarity of the fruits in this genus include their different tastes, aromas, colours and biological properties, and these have always piqued human interest to exploit these plants. The Capsicum trade shaped the commercial routes and economic power of several nations. The commercial value of Capsicum is still increasing and it was the seventh most produced crop worldwide in 2019. Since ancient times, Capsicum peppers have been more than just a fruit; they are a part of human culture. The use of chillies and sweet peppers varies from lucky amulets, decorations and food additives to phytotherapies. Their chemical composition and biological properties enable such diverse applications.