Capsicum chinense is a species of chili pepper native to the Amazon basin and widely cultivated throughout the Caribbean, Central America, and parts of South America.
The species is well known for its high levels of capsaicin, contributing to its distinctive pungency. Notable cultivars include the habanero, Scotch Bonnet, and the Carolina Reaper.
Genetic and archaeological evidence suggests its domestication began thousands of years ago by indigenous peoples in the region that now includes parts of Brazil and Peru. These peppers are widely used in the culinary traditions of the Caribbean and Latin America, often in hot sauces, spice blends, and as fresh or dried ingredients in various dishes.
