Just like potatoes and tomatoes belong eggplant, peppers and chillies to the nightshade family (Solanaceae).
The eggplant (Solanum melongena, or - esculentum brinjal) stops growing below 21°C. It is a weak plant, which quite easy gets sick. The purple fruit has a neutral (no) taste, just the peel tastes a little. In plain soil she barely grows, and difficult in the greenhouse. Unless (irresponsible) heating.

The culture is similar to that of pepper. Remove excess leaves and shoots timely.
The fruits also grows without pollination, but they are (always) larger if pollinated. They need plenty of light. At low temperatures the flowers just fall off. So no reason to grow them here.

Black peppers are fruits, pepper(corn) is a spice used in the kitchen with a very sharp taste. Pepper berry grows at the tropical pepper plant, Piper nigrum.
Of bell peppers (Capsicum annuum) we grow sweet (paprika) pepper in block model or point form.
Chili Pepper is a name for the 'hot' peppers, also called red or chili. Botanically all chilies and peppers are still the same self-pollinating plant. Immature fruits are green, and later red, orange, yellow, purple or white. (So you can of the same bush harvest both immature green, as a ripe red pepper.)

The breakthrough of the sweet peppers came only in 1967 and 1970.
The seeds need heat to germinate. The plants are best in a greenhouse or sheltered. Do not allow too many stems and fruits.
You need to harvest fruits to stimulate the plants to grow and form new ones.

Chili peppers are much smaller and narrow than sweet peppers. The smaller and more pointed, and the thinner the shell, the hotter the pepper. There are also other types of Capsicum (like - frustescens) in peppers, although not everyone agrees that it is a different species.

Many used are red and green peppers. Crushed red peppers, mixed with salt and vinegar are sometimes sold as sambal.
The Spanish pepper is quite large and has the least sharp taste.
Smaller and with a sharper flavor is whether or not dried and ground cayenne pepper.
Chili Pepper is a small, pointed and often brassy pepper whole dried or processed into powder. With oregano, garlic and salt, it becomes chili powder.
With red peppers (Capsicum frutescens var. Tabasco) vinegar and salt are different types and degrees ​​of Tabasco made.

The normal pepper grain gets its 'hot' flavor of piperine, in peppers is that capsaicin that induce endorphins that give you a happy feeling.


The hottest to pepper is the white pith (the ribs where the seeds are attached).
To indicate how hot, sharp or spicy peppers are the Scoville Scale is used. The Scoville sharpness is calculated by measuring the number of particles per million (ppm) capsaicin and to multiply it with 16. Paprika scores 0.
The average Flemish and Dutch take around 500-1,000 Scoville units a spicy dish.
Sambal oelek scores 2,000 Tabasco 5,000. Jalapeños vary between 3,000 and 6,000, and habaneropepers can reach a hot of 300,000 units. The current record is for the Crolina Reaper with 2.2 million scoville.

Pepper spray is made of very sharp peppers.