Capsicum annuum is a species with a wide range of cultivars, from mild sweet peppers to hot chillies. It comes from both Americas, from where, along with the exchange of cultivated plants, it reached cuisines on other continents. Today, it is difficult to imagine many European and Asian dishes without it, even though its history in these regions is shorter than in America.
A species that includes various varieties
Capsicum annuum includes varieties with very different degrees of spiciness and culinary use. Species identification does not determine the content of capsaicinoids in the extract. The name pepper in the composition table therefore requires information about the part of the plant and the type of material. The association with a hot spice is not a sufficient basis to describe the taste of the capsule or the effect of the finished product. The variety and processing method are important elements of the specification.
Meaning and application
The pungency of selected varieties is related to capsaicinoids. Their sensation is described, among others, using the Scoville scale. The color of the fruit, its taste and spiciness are different characteristics: red pepper does not have to be spicy. Supplements contain powdered fruits and extracts. The names "cayenne", "chilli" and "paprika" are not automatically equivalent specifications; for extracts, the declared content of characteristic compounds is important.
In practice
Within this species there are varieties that differ greatly in the shape and taste of the fruit. A mild vegetable pepper and a hot variety do not prove that the name Capsicum annuum can be identified with one level of spiciness. The specific variety, material used and possible standardization are important. The Scoville scale describes the severity of a specific dose, not the full composition of the supplement. It is also worth distinguishing powdered spice from extract and materials for local use. The similarity of the names does not make them interchangeable. You should check the quantity per serving and the intended use of the product on the label, instead of judging the concentrate only based on color or knowledge of peppers from your kitchen.