Capsicum chinese is a species of hot pepper. The most common pepper in that species is the Habanero. The hottest peppers known, Bhut Jolokia and other similar, are also in the same species. To answer the question, I simply go to the grocery store to buy Habaneros, but I live in the American Southwest and our grocery stores carry that type of thing (otherwise you can get them through mail order).
There are five kinds of chili peppers. Their scientific names are: Capsicum annuum, Capsicum frutescens, Capsicum chinense, Capsicum pubescens, and Capsicum baccatum. But all chili peppers belong to the same family - Solanaceae.
Peppers and chilies belong to the family Solanaceae and the genus Capsicum. This genus of 20-25 species has usually classified according to the level of domestication. Brazil stands out for having a wide diversity in all categories and includes four domesticated species: .:. Capsicum annuum var. annuum; .:. Capsicum bacccatum var. pendulum; .:. Capsicum chinense; .:. Capsicum frutescens. There are three species semidomesticadas: .:. Capsicum annuum var. glabriusculum; .:. Capsicum baccatum var. praetermissum. .:. Capsicum baccatum var. baccatum. And 80 to 10 wild species. Different species and varieties (morphological variation within species) semidomesticadas domesticated and can be discriminated by morphological features seen mainly in the flowers
Phellodendron chinense was created in 1907.
Naga Viper pepper [ capsicum chinense- Bhut Jolokia ] known as 'Nago Moricha' in Assam is rated as the hottest pepper at present with 1382118 -Scoville Heat units (SHU) on Feburary 25, 2011.
Loropetalum chinense
Capsicum annuum.A genus name ( all chilli have this genus name ) and one of the many species of chilli. There is not English scientific nomenclature as all is in Latin or Greek.
Capsicum annuum was created in 1753.
Yes
Two of the hottest of many South American chiles that deserve mention are:# The Rocoto. Species: Capsicum Pubescens (also called Manzano, Locoto, and Canerio is the name the yellow ones are called). It has been domesticated in South America for 5000 years! They have a wonderful fruity flavor much like the Capsicum Chinense chiles such as Habaneros and Scotch Bonnets. They measure 100,000 to 350,000 Scoville Heat Units. They are very fleshy and thick walled and make fantastic rellenos. A separate species from the rest, they are the only chiles with black seeds. # The Aji. Species: Capsicum Baccatum. (also called Peruvian Hot Pepper). These also have a wonderful fruity flavor similar to the Chinense cultivars like Habanero and Scotch Bonnets. They are orange when ripe but wonderful still green, too. It has been reported that the Peruvians described the fire of their ajíes as "gringo huanuchi" (hot enough to kill a Caucasian). They range from 30,000 to 50,000 Scoville heat units.(See discussion area.)
The hot banana pepper goes by the scientific name Capsicum annuum.
Hindi word for 'capsicum' is 'badi laal mirch'.
it depends on how big the capsicum is and it's mass