Chili Peppers of the World: Cultivars, Species, and Heat

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Chili Peppers<br>of the World

A visual field guide to the chili peppers of the world, from wild origins to cultivated forms, illustrated with 176 hand-drawn peppers.

Published June 10, 2026

The Original Wild Chili Pepper Was Designed for Birds

Chiltepins grew without anyone planting them. Small, lipstick-red berries tucked into the understory of tropical and subtropical America, they were part of a working relationship between a plant and birds that had nothing to do with human appetite. Chiltepins are ancient, and may have evolved their key ingredient of heat over 40 million years ago.

Capsaicin, the compound that makes chili peppers hot is an evolutionary filter designed to punish mammals and reward birds. Mammals feel it as pain because mammal digestion destroys seeds. Birds don't have the receptor that detects it, so they eat the fruit, fly off, and deposit the seeds far from the plant from which they ate. The plant needed birds, and birds didn't mind the heat, because to them there was no heat to mind.

What we've built from that, from the paprika, the Thai bird's eye, the ancho, the chocolate habanero, began as a dispersal mechanism. Humans entered the picture late and changed almost everything about the pepper's form, flavor, and range. But the underlying logic is still there in every fruit: a molecule that says no to the animals who won't deliver their seeds far from the tree.

From the Americas to the World

Wild Capsicum spread across the tropical Americas long before anyone was keeping records of it. Indigenous farmers in different regions began selecting for what mattered to them: size, color, wall thickness, heat, keeping quality, and over centuries, a bird-dispersed berry became something far more varied and intentional.<br>That process gave us five domesticated species. Capsicum annuum is the one most people around the world know best, and covers most of what fills the chili pepper section at the supermarket. Capsicum chinense is where the danger zone of extreme heat enters the picture. The other three are more regional: C. baccatum belongs mainly to the Andes, C. frutescens runs small, thin, upright, and hot, and C. pubescens, with its distinctive black seeds, has never really left the cool mountain elevations where it was first grown.

Columbus encountered chilis on his first voyage and wrote about their heat in his journal, reaching for the only comparison he had: black pepper. He brought them back. What followed was one of the faster rewirings of global cuisine on record, chiles moving through Portuguese and Spanish trade routes into Africa and Asia, where local farmers did exactly what American farmers had been doing for millennia. They selected, adapted and made them their own. Peppers all over the world are virtually synonymous with their cultures, but the reality is that the Indian Kashmiri chili, the Korean cheongyang and the Thai Dragon are all a culinary gift from America.

The 176 chili peppers below, which I hand-drew with pen, Copic markers and pencils on 9x12 paper, trace that history through the five major domesticated species and the cultivars that grew out of them.

Buy the Chili Peppers of the World Poster

Explore chili peppers by species:

Capsicum annuum<br>Capsicum chinense<br>Capsicum frutescens<br>Capsicum baccatum<br>Capsicum pubescens<br>Peppers Poster

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Doors and Windows of the World

Doors and windows describe the aesthetic tastes of people in different cities and towns around the world. I've been photographing doors and windows for as long as I can remember. Here is my collection of doors, windows, gates and door details.

Updated September 10, 2019

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Capsicum annuum

Capsicum annuum starts in Mexico, which should probably be more well known, and it's the reason this project lives in my Desert Mexico section. Six thousand years of farmers deciding which plants were worth saving seeds from, and the result is a single species that contains bell peppers and jalapeños and anchos and cayennes and serranos and guajillos and poblanos, essentially the entire working vocabulary of Mexican cooking, plus a significant portion of everyone else's. No other domesticated chile comes close to this range. You can spend a lifetime cooking with C. annuum and never hit the edges of it, which is either a testament to the people who built it over millennia or an argument for never leaving Mexico, depending on your priorities.

Bell Pepper

Breeders selected the heat out entirely: what's left is crunch, sweetness, and color. The breeding of large, capsaicin-free peppers predates the age of Columbus, probably by hundreds of years. Green bells are just unripe; red, orange, and...