Capsicum frutescens or hot pepper is a species of chili pepper that includes the following cultivar and varieties:
   · Piri piri, African birdseye, or African devil
   · Malagueta pepper
   · Tabasco pepper, used to make Tabasco sauce
   · Thai pepper, also called Chili Padi or Siling labuyo
   · Demon Red

Hot peppers are smaller than sweet or bell peppers. Capsicum is the genus of all pepper plants and all plants in the genus (except the friendly green bell pepper) contain measurable amounts of capsaicin, which is the stuff that makes them hot. You’ll find the capsaicin inside a hot pepper between the ribs of the fruit. The shape can be oblong, round or tapered and the colors can be green, orange, or red. Compact varieties make good container crops.

Cultural Diversity- The variety of pepper choices increases each year. Hot peppers in this class include Piri piti, African birdseye or African devil, Malagueta pepper, Tabasco Pepper , Thai pepper, Heirloom Pepper - Long Thin Cayenne , and Demon Red. Just keep hot peppers at some distance from sweet or bell peppers, since the groups can sometimes cross-pollinate. Organic and heirloom varieties are available.

Ideal Site- Peppers need a minimum temperature of 70F (20C) to produce well. In cool climates this means peppers are normally grown in a cool greenhouse or hoop house or in a very warm sheltered site in milder regions. Raised beds are ideal for hot peppers because these plants need warm soil, as well as warm air, to thrive. A fertile soil that warms up early is essential. Prior to planting prepare the site by applying a medium-fertility soil improver. The ideal soil pH range is 6-6.5.

Seed to Harvest- 20-26 weeks

Cultivation- The minimum germination temperature is 70F (20C). Sow seed in gentle heat in pots or cell packs in April or May. Transplant into 3-3 ½ in (8-9cm) pots; as soon as roots have filled the pots, move into 4-5 in (10-13cm) pots. Keep temperatures at 54-61F (12-16C) during this period.
 

Planting Out- Plant into greenhouse soil, large pots or growing bags when first flowers appear. Plant the hot peppers outside only after last frost. Protect plants as necessary to maintain them at a temperature of at least 59F (15C) and no higher than 86F (30C).
 

Spacing- 12-18in (30-45cn) depending on hot pepper cultivars.

Plant Care- Support tall plants with a stake. Water pepper plants regularly in dry weather. Feed plants in pots with a high-potash liquid organic fertilizer. Maintain high humidity in the greenhouse by dampening down when necessary- possible twice a day in hot weather.

Problems- Aphids, red spider mite, whitefly, tabacco mosaic virus and blossom end rot.

Harvesting- Hot peppers should be left on the plant to ripen. They can be stored dry, preferably in an airtight jar, in the dark. At the end of the season when frost is forecast pull up all the plants and hang them upside down in a frost-free shed. The fruits will continue on the plant.

Nutrients- Hot peppers are a good source of Riboflavin, Niacin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium, Copper and Manganese.