Many varieties of the same species can be used in many different ways; for example, C. annuum (Paprika) includes the "bell pepper" variety, which is sold in both its immature green state and its ripe red state, where it is called "pimento".
This same species has other varieties as well, such as the Anaheim chiles often used for stuffing, the dried Ancho chile used to make chili powder, the mild-to-hot Jalapeño, and the smoked ripe Jalapeño, known as a Chipotle.
Most of the capsaicin in a pepper is found in the interior ribs that divide the chambers of the fruit, and to which the seeds are attached. At the stem end of the pod, glands secrete the capsaicin, which then spreads throughout, but is concentrated on the ribs and seeds. The amount varies very significantly by variety, and is measured in Scoville heat units (SHU), ranging from the mild bell pepper to the scorching Habanero chile.
Synonyms and common names
The name given to the fruits varies between English-speaking countries.
* In Australia and New Zealand, heatless species are called "capsicums" while hot ones are called "chilli/chillies" (two L's). The term "bell peppers" is sometimes used, usually in reference to C. annuum and other varieties which look like a "capsicum" or bell but are fairly hot. A common Australian mispronunciation is "capsicun."
* In the United Kingdom, Ireland, and Canada, the heatless varieties are called "peppers" or "sweet peppers" (or "green peppers," "red peppers," etc) while the hot ones are "chilli/chillies" (two L's) or "chilli peppers".
* In the United States, the common heatless species is referred to as "bell peppers," "sweet peppers," "red/green/etc peppers," or simply "peppers", while the hot species are collectively called "chile/chiles," "chili/chilies," or "chili/chile peppers" (one L only).
source : hydroponicsearch
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