Chillies

Short description of the species

Botanical name

Chillies

Latin name

Capsicum annuum var. longum

Family

Solanaceae

Origin

Central and South America, Mexico, Central America, and the northern part of South America.

Crop classification

spices and herbs

Exposure

light-loving

Frost resistance

warm-requiring

Optimal growth temperature

10 - 25°C

Water requirement

Regular irrigation, not drought-tolerant

Soil requirement

Sandy-loam, loamy-sandy soil

Soil pH

6,0 – 7,5

Edible part

Capsici fructus (pepper fruit)

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Interesting

Paprika was brought to Europe after Columbus' voyages at the end of the 15th century. Today it is grown all over the world and is one of the most widely used spices and vegetables.

accessibility

Usage

spice and natural dye

Cultivation practices

Propagation: by seed, seedling production

Spice paprika is a technical crop grown for the production of ground paprika, with similar requirements as vegetable pepper, but it requires a lot of manual work both in cultivation and processing.

Cultivation practices of Capsicum annuum – from seedlings

Crop rotation and fertilization requirements

In Slovakia, paprika is cultivated as an annual crop.

Track: I.

Suitable preceding crops: cereals, legumes, forage mixtures

Fertilization: Paprika responds very positively to the application of farmyard manure.

Varieties: Spice red paprika belongs to the species Capsicum annuum and includes varieties such as ‘Dvorská’, ‘Žitavská’, ‘Kolora’, and ‘Novozámocká’. The product *Paprika Žitava* has obtained PDO status and is produced from several specific sweet varieties grown in the Žitný ostrov region. Spice paprika also includes hot chili types such as Capsicum annuum, C. chinense, and C. frutescens.

Harvest and storage:
In Slovakia, spice paprika is harvested manually in September to October, when the fruits are fully ripe and rich in pigments. After harvest, the paprika is left to ripen further, washed, dried in a multi-stage dryer, and then ground, most often using stone mills, which ensures the intense color and flavor of ground paprika. Mechanized harvesting is used only minimally due to higher losses.

Use: Spice paprika is used in the food industry as both a spice and a natural dye, giving dishes their characteristic sweet or hot flavor and orange-red color. It is an essential part of blends such as goulash or barbecue seasoning and is used in meat products, sauces, marinades, and hot sauces.

Impact on human health:
Constituents: alkaloids (capsaicin), carotenoids (capsanthin, capsorubin), vitamin C
Phytotherapeutic groups: antiseptic, analgesic, stomachic

Diseases and pests: Paprika is threatened by viruses (pepper mosaic, tomato spotted wilt), fungi (gray mold, phytophthora), bacteria (bacterial leaf spot), and physiological disorders (chlorosis, necrosis, fruit deformation). Among pests, the most significant are aphids, whiteflies, mites, thrips, and nematodes, which often transmit viruses.