Family •
Solanacea
| Sili |
Siling-haba |
Siling-bilog |
| Capsicum annuum | Capsicum annuum var. longum | Capsicum annuum var. grossum |
| Other scientific
names C. chamaexcerasus C. grossum Capsicum tetragonum |
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| Common names Kalubengan (Bon.) kalubsengan (Bon.) Sile (Tag.) Sili (Tag., Ilk, Bik.) Sileng bilog (Tag.) Green pepper, pepper (Engl.) |
Common names Sileng-haba (Tag.) Sileng mahahaba (Tag.) Long pepper (Engl.) Spanish pepper (Engl.) A A |
Common names Sileng-bilog (Tag.) Rounded pepper (Engl.) a a a |
| Description Erect, branched, smooth, annual herb, 30-50 cms long, pointed at both ends. Flowers are solitary and axillary, 1 to 1.8 cm in diameter. Petals are white to straw-colored. Fruit is of various sizes and varieties. a |
Description Fruit is greenish-yellow or red, oblong lanceolate, narrowing to a tapering tip, up to 6 cm long and 1.5 cm across. It is spicy hot, often used in local pickles (achara) and for seasoning. A A |
Description a |
General
info Capsaicin is the active ingredient in the extract of hot peppers. It is most concentrated in the rib or membrane, less in the seeds, least in the flesh. Capsaicin for medicinal use comes from Capsicum fructescens, a species of the cayenne pepper. Constituents
and characteristics
Studies Availability |
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Additional
Sources and Suggested Readings |
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