b'FUN FACTS ONHOT PEPPERFive Species There are five domesticated species of Chilli Peppers: Capsicum annuum (includes many common varieties such as bell peppers, wax, cayenne, jalapeos, Thai peppers, chiltepin, and all forms of New Mexico chile);(includes malagueta, tabasco, piri piri, Capsicum frutescensand Malawian Kambuzi); Capsicum chinense (includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet); Capsicum pubescens (includes the South American rocoto peppers); and Capsicum baccatum (includes the South American aji peppers).Cause of the hotness? The hot in hot peppers is due to capsaicin, a colourless, odourless oil-like compound found in the fruit of the plant. The compound binds with pain receptors in our tissue, causing a burning sensation. Research indicates that the chemical is most likely produced to prevent insect damage and fungal growth within the peppers.OriginChilli peppers are believed to haveWhere is the epicenter?originated from somewhere in CentralThe highest concentration of capsaicin or South America and were firstin peppers is within the placenta or cultivated in Mexico. After Columbuspith portion of the flesh. This is had discovered America, the speciesthe membrane that suspends the spread around the world where it wasseeds inside of the pepper. As a used both for food as for traditionalresult, removing the seeds is often medicine.recommended when cooking to reduce the spiciness of a dish.24ISEED WORLD EUROPEISEEDWORLD.COM/EUROPE | NOVEMBER 2024'