Abstract
Publisher Summary American pepper is a popular commercial crop valued for its fruit color, flavor, spice, vegetable and nutrition it provides to several food items. Plants are a dicotyledonous and short-lived perennial herb of the Solanaceae (nightshade) family and are commercially cultivated as an annual and perennial in kitchen gardens. Among the five cultivated species of Capsicum, C. annuum is the most commonly cultivated for pungent (hot pepper) and non-pungent (sweet pepper) fruits and has worldwide commercial distribution. India, China, Korea, Hungary, Spain, Nigeria, Thailand, Turkey, Kenya, Sudan, Uganda, Japan, Ethiopia, Indonesia, Pakistan and Mexico are the major pepper-growing countries. Nutritional compositions of pepper fruits depend on the genotype and fruit maturity stage. Green fruits of hot and sweet peppers are one of the richest sources of anti-oxidative vitamins, such as Vitamin A, C, and E. This chapter describes briefly the taxonomic status of pepper and elaborate innovative uses of carotenoids and capsaicinoids present in the pepper fruits and their biosynthetic pathways. It also describes general cultural practices of growing pepper under open field conditions.
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