The Capsicum variety, includes an average of 25 species and has its center of origin in the tropical and subtropical regions of America, probably in the Bolivia-Peru area, where have been seeds of ancestral forms of more than 7,000 years, and from where it would have been scattered to all America.

At least five of their species are cultivated in greater or smaller degree but, in the world-wide scope, almost the totality of the production of Chili and pepper is given by a single species, Capsicum annuum. This tends to confuse because from this species there are two different products for the consumer are generated: Chili (of arawak axi) or hot fruit, and non hot pepper (of pepper, by mistake of C. Colo'n) or fruits. The Spanish terms pimentón and paprika must be reserved for the dry and ground product of the species.
 

It is necessary to emphasize that other species of the variety exist whose fruit or product also is denominated Chili. These species of more precise interest are chinense Capsicum, whose to cultivate "Havanan" it produces the Chile hotter than it is known, Capsicum frutescens, whose to cultivate "Tabasco" very it is used for the elaboration of hot sauce and pickles, Capsicum baccatum, whose product is known as Chile Andean and widely is cultivated in the high plane zones, and Capsicum pubescens, whose to cultivate "Rocoto" (Apple tree and Seven Broths are synonymous) it is very appreciated by his flavor and hotness in diverse regions of America.

After the discovery of America all these species, mainly Capsicum annuum, have been taken to different regions from the world and quickly they have passed to be the main "spice" or condiment of typical meals of many countries, reason why their culture, although reduced generally in surface, is extended widely, being Chinese, the United States and Mexico the main producers in the world-wide scope.