Pepper (Capsicum)

Peppers encompass both sweet peppers (bell peppers) and hot peppers (chili), essential to cuisines worldwide. They are among the most valuable vegetable crops, with hot peppers particularly important in African, Asian, and Latin American cooking. Hot peppers contain capsaicin, which provides the heat sensation and has medicinal properties. Ethiopia is the largest hot pepper producer in Africa. Peppers are rich in vitamins C and A — red bell peppers contain more vitamin C than any other common vegetable. The global pepper market exceeds $30 billion. Peppers are grown both in open fields and greenhouses, and are increasingly exported from African and Asian countries to European markets.

Pepper (Capsicum) is susceptible to 3 known diseases. Early detection is critical — use the CuraPlant app to scan leaves and get an instant AI diagnosis.

1. 1

   Start seeds indoors 8-10 weeks before transplanting

2. 2

   Transplant after last frost when soil temperature exceeds 18°C

3. 3

   Space at 60 × 45 cm for open field, 45 × 30 cm with staking

4. 4

   Stake or cage large-fruited varieties to prevent lodging

5. 5

   Mulch to maintain consistent soil moisture and suppress weeds

6. 6

   Harvest hot peppers at desired color stage — green (immature) or red (full ripe)

Strategic companion planting reduces pest pressure, improves pollination, and can significantly increase yields.

Active climate zones for Pepper (Capsicum) are highlighted below.